Sneha's Recipe: Tamil Nadu

This is another addictive savory snack. Ribbon Pakoda is a snack that I enjoyed in my young age and still love eating it. When my daughter was schooling this was a regular snack that was in her tiffin. This is also called Ola Pakoda in Tamil. During festival eating to many sweets one gets tried, you want something spicy and this snack balances that sweetness. Try this addictive and super easy snack.

Ingredients

2 Cups Chickpea flour / Besan
1 Cup Rice flour
A pinch Asafoetida
1 Teaspoon Red chilly powder - adjust to taste
1 Tablespoon White butter
1 Teaspoon Salt or to taste
Oil for deep frying

Method

Sieve the rice flour and besan thrice.

In a bowl mix all the above ingredients together, add water little at a time and knead it into the soft dough.

Make the dough a little soft so that the it can be squeezed easily from the murukku maker. This is plate that is used to make the ribbon / ola pakoda.

Heat oil in a kadai.

Grease the inside of murukku press with oil. Make a ball and put in the murukku press and press it directly in the oil. When they turn light golden brown, flip the side and cook till light golden. Remove pakoda and place it on a tissue paper to drain the excess oil.

Let it cool completely and then store it in an airtight container. Repeat the same for the remaining dough too. You can keep this for a month and enjoy this as a tea time or tiffin snack.

Labels : Savory Snacks, Festival Sweets, Chickpea flour, South Indian, Tamil Nadu

My hubby is not a fan of South Indian food, where as my daughter and me like eating South Indian food at least once in a week for a change. Even if I, make South Indian food, my hubby will want at least one chappati and little sabzi to have for his meal, then only he's satisfied.

I, made this Lemon Pepper Rasam with Stuffed Rice Roti for our Sunday lunch, also prepared, regular chappati and sabzi thinking that he will not be happy with rasam and rice roti. But to my surprise, he had only this, ate this to his heart content. After his meal he said this was really delicious, very good.

I am a fan of rasam and make it as a soup for dinner very often. This Lemon Pepper Rasam is very flavorful and not spicy, I would say just right. I wanted to make something different instead of steamed rice to go with the rasam. So I made this stuffed rice roti, which is a complete meal with veggies too. So let's go to the recipe.

Ingredients

2 Tablespoons Moong dal - soaked , boiled and mashed
2 Tablespoons Tomatoes - finely chopped
1/4 Teaspoon Asafoetida
2 Tablespoons Lemon Juice
1 Teaspoon Pepper powder - crushed roughly
1/2 Teaspoon Roasted Cumin powder
A pinch of Turmeric
1 Green chilly - finely chopped
1 Teaspoon Rasam powder
1 Tablespoon Ginger - finely chopped
1 Tablespoon Coriander leaves - finely chopped
1.1/2 Cup Water
Salt to taste

For the Tadka

1 Tablespoon ghee
1 Teaspoon Mustard seeds
1 Teaspoon Cumin seeds
A Spring Curry leaves
2 Red chillies

Method

Bring the water to rolling boil in a pan , then add the pepper and cumin powder, asafoetida, turmeric, green chilly, ginger , salt and rasam powder, stir and let it boil for 3 minutes. Then add moong dal, stir well and let this boil for 3 minutes, add the tomatoes and little coriander leaves and stir and let it boil for 3 minutes, then add the lemon juice stir and switch off flame. Keep aside

For the tadka : Heat ghee in small pan, add the mustard and cumin seeds, when then crackle, add the red chillies, take off flame add the curry leaves , pour ovef the rasam, add remaing coriander leaves.

If you find the rasam thick then add boiling water to adjust the consistency.

Stuffed Rice Roti

Ingredients

1 Cup Rice Flour
1 Cup Water
1 Teaspoon Cumin seeds
Salt to taste
1 Green chilly - finely chopped
1 Tablespoon Capsicum - finely chopped
1 Tablespoon Cabbage - finely chopped
1 Tablespoon Oil

For the Stuffing
Grind to rough paste without adding any water

2 Tablespoons Coconut - grated
1 Tablespoon Sesame seeds
8 - 10 Curry leaves
1 Green chilly
1 Teaspoon Sambar powder
Salt to taste
1 Teaspoon Coriander leaves

Method

Add the cumin seeds, chilly, capsicum, cabbage and salt, to the water and bring it to a rolling boil. Add the rice flour little by little and keep stirring till it forms a dough, if necessary add more flour to make a dough, add oil and keep stirring for a minute . Take off flame. cool and knead to a smooth dough.