It's a simple to make savory dish for holiday's or even as a regular snack.
Preparation Time: 10 minutes
Rice soak time : 1 day ( optional, you can use rice flour)
Cook Time: 45 minutes
Makes : 15 rounds
Rice flour: 4 cups ( Rice : 2 cups soaked)
Besan/gram flour/Senaga pindi: 1 cup
Green chilies: 12 small
Ginger: 2" piece
Vaamu/ajwain: 1 teaspoon
Butter: 4 tablespoons
Salt to taste
If you are using fresh rice flour---Take the rice, drain it and put it on a cloth for 10 minutes to dry.
Take the rice in batches and grind into a fine powder. Sift twice so there no lumps and only the finest powder is used. The left over pieces after sifting can be grinded to get a fine powder again.
Take green chilies and ginger and blend into a paste. Add 1/4,cup water and blend again. Strain the juice out.
Take rice flour, besan, salt and butter and mix well. Add chili juice and 1 cup water little bit at a time and knead into a soft dough.
Take the ajwain seeds in a mortar pestal, grind into a coarse powder and add it to the dough.
Grease the Muruku press, put the dough in batches.
Heat oil for deep frying and press the ribbon pakoda in circular motion 3-4 times.
Cook both sides until they turn golden brown about 3-4 minutes.
Continue the process until all the dough is complete.
Store in an airtight container for 2 weeks.
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