Wednesday, July 2, 2014



(Ribbon Bakoda pictured with kesari)

Ribbon Bakoda is also called ribbon for obvious reasons! It's an easy to make snack. It's crunchy, salty and deep fried. Now how can it not taste great!
I followed the recipe from Meenakshi Ammal's 'Samaithu Paar' which translates to 'Cook and See'. It is a bible for Tambrahm Cooking.
Here goes!
You need
Oil to deep fry and this 
Gadget called achu for pushing the dough on to the oil. It's available for $15 dollars at any Indian store. It comes with different achus to make all kinds of snacks from the book!
I have two kinds, the one on the left is easier to handle. The one on the right is a traditional achu.

The dough you make has to be made a little dry but not too dry. 
You need:
2 cups Kadala Mavu(Besan/Chickpea flour)
1 cup Arisi Mavu (Rice flour)
1 1/4 tsp Salt
1 heaped tsp Kara Podi (Chili Powder)
3 pinches  Perungayam (Asafoetida)
1 tablespoons Ghee or Unsalted Butter
Put the salt and chili powder in 1/4 cup water and let the salt mix well in the water

Mix all the dry ingredients in a bowl
Add the salt and chili powder to this
Keep some extra water on hand and knead until the dough becomes a bit thick like puri dough

In a thick bottomed pan, add oil.
On a medium flame, let the oil become hot.
To check of the oil is ready insert a wooden spoon in, you should see bubbles coming out or put a small ball of dough in the oil and you should see it rise to the top. 
Keep the flame in the same temperature.
Put the dough in the achu and push some out in to the oil.

It's done when it's a nice golden brown all over. 

Makes a great evening snack!
In my house we also have it as a side for curd rice!! 

Make sure you have time to make the ribbon once the dough is done. 
Is the dough rests for a while the Bakoda might become oily

Monitor the oil temp through out. If the oil gets too hot then the ribbon will become black. 

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