Moving to some fatty recipes :-)This is my best hit snack item. I really like to make them here in the US, as I think it turns dry compared to India. I am not sure if it is the flour or the oil or my presser, that makes it less oily. This item cooks really fast and is very crispy. Ribbon Pakkoda
- 4:1 Rice flour to pottu kadalai flour
- In a small mixie jar, grind your fav toppings...quick grind white sesame and add to the above
- Again grind...few garlic, 6 red chillies, big jeera, 1.5 spoons salt, asafoetida
- Mix all of the above plus 2 tablespoons ghee and water to make a dough
- Use the presser and deep fry.
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