The oattu pakodas/ ribbon pakodas are an anytime snack, in the sense they are very easy to cook up anytime. though it is better to soak, drain, pound,seive and use the rice flour, it is not a must. They turn out very well with store bought flour also. All cook books I have give the combination differently. This is a recipe my periamma used and had given all of us.
3 cups fine rice flour
1 cup gram flour/ split Bengal gram flour/chick pea flour
2 table spoons butter at room temperature.
4 teaspoons red chilli powder
Salt to taste
Oil for deep frying
Asafoetida powder just a little
In a big bowl, mix all of the flours and powders well. Rub the butter in the flour mix well to spread and blend well. Add water gradually to mix a smooth dough.
Divide this into smaller portions.
Heat oil in a kadai.
Fit the murukku press with the plate that has two rectangular slits.
When oil has reached optimum heat, take one portion of the divided dough and press out the ribbons in the oil. Press just one or two in the oil, giving enough space to float and fry.
Once the sizzling of the oil has subsided remove the ribbon pakodas with a slotted ladle placing gently over absorbent tissue. Allow to cool and store in airtight containers.
The above quantity can be mixed and pressed in one shot. It is however advisable that you mix the flours and rub in the butter, divide this into portons before adding water, if you are making large quantities. Mixing the water to the flour mix and allowing it to rest may result in discolouring. The oxidation and fermentation brings the darker shade in the murukkus. This is applicable to all murukkus.
I would love to send these to Shanthi Krishnakumar's Dussehra - Diwali event
and to Sara's Corner's Sweets and Savouries event.