Ribbon Pakoda

Raw rice – 800 gms
Black gram dhal – 200 gms
Green gram dhal – 200 gms
Coconut – 1
Chilli powder – 1/2 Tablespoon
Asafoetida – 1/2 Teaspoon
Salt – To taste
Oil – To fry

Soak the raw rice for 2 hours, dry it and grind it to a fine powder and sieve it.
Roast the powder, cool it and sieve it again.
Dry roast the black gram dhal, cool and grind it to a fine powder. Sieve it well
Dry roast the green gram dhal, grind it and sieve it well.
Grate the coconut, pour hot water and take the milk. Boil the coconut milk and mix it well.
Now, mix all the three powders together, add chilli powder and asafoetida, mix well. Add the boiled coconut milk, salt and mix well.
Heat oil in deep frying pan.
To the mixed dough, add 2 tablespoons of hot oil from the pan. Mix the dough well. Put it into a Ribbon Pakoda press and press straight into the hot oil.
While pressing it down, keep cutting with a knife into 2-3 inch pieces.
Fry till golden brown in colour.


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