Ribbon Pakoda - Version 3 /Seeval / Naada Karasev

Starting the 3rd week of 92nd edition of blogging marathon with Diwali sweets and savories as theme.
As Diwali is fast approaching,like to share some savories and sweets.Today's recipe is a crunchy and addictive ribbon pakoda.This snack has varoius names such as seeval,Naada Kaarasev and Ribbon murukku  in each region.

I have already shared two version of this snack with different ingredients and proportions.But this is my Grand mother's version and still my aunt follows this recipe.Though I make this snack often I follow this one but this has been in my to do list since long.So tried this one for the first time and it came out so crunchy and kids loved it.

                                                                      

                                                            

                                                              Ribbon Pakoda /Seeval /Naada Karasev

---

                                                                  

   Basic Information

   Preparation time ~ 15 minutes

   Cooking time ~ 30 minutes

   Makes ~ 450 gms(approximately)

   

  Ingredients

    

Ingredient	Quantity
Gram flour/besan	1 cup
Rice flour/arisimaavu	1 cup
Red chilly powder/milgai podi	1.5- 2 tsp
Turmeric powder/majal podi	1/2 tsp
Asafoetida/perungayam	1/8 tsp
Salt	1 tsp
Water	to knead
Oil	for frying

  Method 

• Heat the oil in a pan and take all the ingredients in a  bowl and to this add 3tbs of hotoil and mix it well.Now to this sprinkle little water at a time and knead it to a soft dough.

• Take the murukku press with the ribbon pakoda blade,fill the dough.Squeeze it in the oil in a circular pattern and fry it for a minute.Now with the ladle break the bigger pieces to a smaller pieces for even frying.Fry it till the sizzling sound ceases and the pakoda turned out nice and golden.Remove it from the oil and drain it on a paper towel.

• Store it in an air tight container.

• Cover the dough with a plate to prevent drying.
• If you feel hard to squeeze then sprinkle some water and mix the dough.
• The pakoda color will get deeper upon cooling and take it from the oil as soon as the sizzling sound ceases.
• Instead of hot oil melted butter can also be used.
• A tbs of roasted urad dhal powder can also be added for extra taste and crunch.

Enjoy..............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93