Enjoy this brownie crunch Ribbon Pakoda made of versatile wonder grain Ragi, that comes with abundant health benefits..
Take the measured quantities of ragi flour, roasted gram flour and rice flour in a bowl and tip in the required salt to it.
Then add a teaspoon of red chili powder along with one or two pinches of asafoetida powder.
Sprinkle in a teaspoon of carom seeds and knead it gently with your fingers for a while.
Finally add a tablespoon of butter and hot groundnut oil each and knead the dry flour again gently.
At last, splash in a little water (by sprinkling little by little) and knead the flour into a soft dough and let it rest for about ten minutes approximately.
After a while, take the dough and make small rolls out of it and keep it.
Take the murukku maker and place the ribbon pakoda plate inside the maker and fix it intact.
Fill the maker with a dough roll and squeeze and check it once before you start frying.
Heat a kadai and pour in enough cooking oil as required for deep frying.
When it is heated, squeeze the dough from the maker into the sizzling hot oil directly in a circular motion.
Maintain the flame in medium mode and when the top portion turns slightly darker and crispy, just flip it to the other side.
When both the sides become equally crispy, just take it out from the kadai and place it over a plate covered with a paper towel.
After a while, just break the savory into long thin strands and now the crunchy ragi pakoda is ready to eat.
Serve it along with a sweet like kesari or halwa accompanied with a steaming cup of coffee or tea.
Serving Size 102
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.