Ingredients
Rice flour - 2 cups
Besan / gram flour / kadle hittu - 1 cup
Carom seeds - 1 tbsp
Red chilli powder - 1 tbsp
Turmeric - ¼ tsp
Hing / asafoetida - A Pinch
Salt - As required
Water - As required
Ribbon pakoda plate / achu
Oil - deep frying
Method:
1) In a large mixing bowl take 2 cups rice flour, 1 cup besan, add carom seeds, chilli powder, turmeric, hing and salt.
2) Combine all the ingredients well.
3) Heat 2 tbsp oil and add it to the flour mixturer.
4) Mix well with a spoon and further rub and crumble the dough well between your hands.
5) Add water little by little and start to knead the dough.
6) Knead the dough to smooth, non sticky and soft dough.
7) Take Ribbon pakoda mold and fix to the chakli maker.
8) Grease the ribbon pakoda maker with some oil, this prevents dough from sticking to mould.
9) Now make a cylindrical shape out of dough and place the dough inside maker.
also tighten the lid and heat the oil.
10) Press the ribbon pakoda by moving hand in circular motion into hot oil.
11) Flip the ribbon pakoda and fry in medium flame till they turn golden brown and crispy from both sides.
12) Drain them to the paper towel to remove excess oil.
Serve ribbon pakoda with masala tea or masala milk.
Ingredients
Rice flour - 2 cups
Besan / gram flour / kadle hittu - 1 cup
Carom seeds - 1 tbsp
Red chilli powder - 1 tbsp
Turmeric - ¼ tsp
Hing / asafoetida - A Pinch
Salt - As required
Water - As required
Chakli plate / achu
Oil - deep frying
Method:
1) In a large mixing bowl take 2 cups rice flour, 1 cup besan, add carom seeds, chilli powder, turmeric, hing and salt.
2) Combine all the ingredients well.
3) Heat 2 tbsp oil and add it to the flour mixturer.
4) Mix well with a spoon and further rub and crumble the dough well between your hands.
5) Add water little by little and start to knead the dough.
6) Knead the dough to smooth, non sticky and soft dough.
7) Take Chakli mold and fix to the chakli maker.
8) Grease the chakli maker with some oil, this prevents dough from sticking to mould.
9) Now make a cylindrical shape out of dough and place the dough inside maker.
also tighten the lid and heat the oil.
10) Press the chakli onto butter / Parchment paper moving hand in circular motion.and then leave each chakli into hot oil.
11) Flip the chakli and fry in medium flame till they turn golden brown and crispy from both sides.
12) Drain them to the paper towel to remove excess oil.
Serve Chakli with masala tea or masala milk.
Ingredients:
Garlic pods - 6 to 8
Tamarind - 1 small gooseberry sized
Pepper corns - 3/4 tbsp
Jaggery - 1 tbsp grated (Optional)
Turmeric powder - A Pinch
Coconut Oil - 1 tbap
Salt - As required
Mustard seeds (Optional)
Cumin seeds - 1/4 tbsp
Red chili - 1 broken
Curry leaves - few
Asafoetida - A Pinch
Tomato - 1 medium
Onion - 1 medium
Method:
1) Soak tamarind in water or microwave it with little water for 40 seconds and extract the pulp and keep it aside.
2) Crush peppercorns into a coarse powder and also press the garlic pods slightly to release the flavor.
3) Heat oil and add jeera. Add curry leaves,broken red chilli and asafoetida and fry for half a minute.
4) Now add onion. Fry until golden brown. Add crushed garlic pods and fry well.
5) Now add chopped tomato and crushed pepper powder. Fry until soft.
6) Add tamarind pulp to it and add enough water(approx 1 1/2 - 2 cups of water) to it.
7) Add grated jaggery,turmeric powder,salt to it and let it come to a boil.Taste rasam at this point and balance with sweetness and salt required for rasam.
8) Boil for some more time and switch off the flame.
Serve it hot with hot plain rice with any fry as a side dish and papad.
Note:
1) Addition of rasam powder is optional, Add it to make the rasam thick otherwise pepper rasam would be very watery.
2) Increase the quantity of pepper corns to make it more spicy and also adjust jaggery and salt according to your taste.
3) You can skip garlic pods in the recipe,but It is highly recommend to use it.
