Ribbon pakkoda

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Ribbon pakkoda

The year was 2005. It was raining cats and dogs in Chennai. Kochu was on

tour that day in October and it was just me and Little Rohan. He was with

his activity Gym and as usual I had nothing to do (Rohan was a very easy

baby to handle). suddenly I hear a ding dong...the doorbell. It was next

door Paati with some ribbon pakkodas she made.... hot from the stove... Ive

had ribbon pakkodas before but always store bought and nothing tasted like

this... this was so yummy... i just cannot explain... just imagine the

scenario...raining heavily, a cool afternoon, hot yummy ribbon pakkodas....

wow heaven!!!! I needed this recipe somehow... I asked her the next day and

she told me how to make ... u know just gave me the ratio... i mixed

everything in the food processor and I knew it is not going to come out well

coz the dough was getting stickier and it was not coming out of the

processor... I called paati in and she started laughing.. she asked me " why

in the world are you using a food processor for this " .. well, i threw that

batch away and she prepared the dough.. it was very interesting... all the

measurements were with the palm of her hands... and wow amazing ribbon

pakkodas.. okay, Ive converted her palm measurements to cup measurements and

from then on, i always make ribbon pakkodas at home.

Thankfully, there is a man here in Cairo who supplies besan (it is not

available at stores here). we just have to call him and place the order. He

(i dont know from where he gets it, but that is least of my concern!!!) will

home deliver it the next day.

Bengal Gram Flour: 4 cups

Rice Flour: 2 cups

Butter (ghee is not allowed): 100 gms

chilly powder: 2 tsp

asafoetidaa- 1 tsp

salt:as required

oil for frying

idiyappam press with the ribbon pakkoda plate or murukku sev with the

pakkoda plate

Make a stiff dough with the flour, butter, chilly powder, asafoetida and

salt.

Heat the oil. once well heated, simmer.

Now take a small amount of the dough and place it inside the idiyappam maker

with the ribbon pakkoda plate

Press the dough out of the maker directly into the oil. (keep fire

medium-not high, not low)

Turn it over once. when golden brown, take it out of the oil.

You have to try it out yourself to know what it tastes like!!!!