MAKKA CHOLAM / SORGHUM KOLHAPURI RIBBON PAKODAS

Ribbon Murukku is also called ribbon pakoda or nada thenkuzhal. It is very simple to prepare and tastes great. I have already posted our traditional recipe. Check the below link for traditional recipe.

http://hottavasandovens.blogspot.in/search?q=ribbon+pakoda.

for home made kolhapuri masala powder check the below link

http://hottavasandovens.blogspot.in/2016/07/home-made-kolhapuri-masala-powder.html

This time a healthy version of ribbon pakoda with a makka cholam flour and for a unique taste I have added home made kolhapuri  masala powder to the dough. You can try this fusion makka cholam kolhapuri pakoda recipe for this Diwali and enjoy with your family.This can be had even as a tea time snack.

INGREDIENTS

Makka cholam flour / jowar flour                    - 3 cups

Rice flour                                                              - 1 cup

Besan (gram flour)                                             - 1 cup

Kolhapuri powder                                              - 1 ½ tbsps

Asafoetida powder                                            - ¼ tsp

Butter                                                                 - 1 tbsp

 Salt                                                                     - to taste

Oil                                                                       - for deep frying

METHOD

Prepare your ribbon pakoda press by choosing the right disc for it, the one with thin slits

Mix together the makka cholam flour,besan, rice flour, kolhapuri powder, hing, butter and salt in a wide bowl

Heat oil for deep frying. Once it's hot, take 2 teaspoons and add to the flour mixture

Mix with your fingertips until the oil is incorporated into the flours

Now add water a little at a time until you get a dough that's supple and moist. Be careful not to add too much water at this stage

Take a tennis ball-sized amount of dough and create a log out of it

Transfer to the pakoda press

To check if the oil is hot enough, add small a ball of dough in it. If it immediately sizzles up, the oil is ready

Press the pakoda directly into the hot oil using a circular motion

Once the pakoda stops sizzling too much and the oil calms down, gently flip so both sides can get cooked

When the ribbon pakoda turns a golden brown, drain and set aside on a plate lined with paper towels

Proceed with the same steps for the remaining dough.

Healthy makka cholam rkolhapuri pakodas are ready to serve.

Enjoy this Diwali with this fusion snack.

Cool completely before storing in airtight containers.