Beetroot ribbon pakoda -How to make-Step by step photos & Video

Cuisine Style: Tamil Nadu, South India | Preparation & Cooking Time: 15 minutes | To Serve: 2 | Take with: Curd rice, tea, coffee | Type: Easy diwali & pongal snacks or crisps

Ingredients

• Rice flour [Chawal ka atta]– 2 cups
• Gram flour[Besan flour] – 1/2 cup
• Beetroot– 1 cup[grated]
• White sesame seeds [Till, Ellu] – 1 tbsp
• Asafetida a pinch
• Butter– 1 inch cube
• Red chilli powder- 1 tbsp
• Oil for deep frying
• Salt to taste
• Water as needed

Preparation Method

• Add beetroot, 1/2 cup water in a mixie jar grind to fine puree then filter & extract beetroot juice..
• In a bowl add rice flour, gram flour, asafetida, red chilli powder, sesame seeds, salt, & butter mix well
• Then add beetroot juicemix well, knead it & make soft dough [It should be soft & non sticky].
• Heat enough oil in a pan, take ribbon pakoda murukku mould plate then place it in a muruku kuzhal.
• Fill the prepared dough in a muruku kuzhal [one handful] & just press out or squeeze over the ladle & deep fry till crisp on medium hot oil.
• Flip over & fry another side.
• Once it ready or the oil sound disappears then take it out & drain on absorbent paper.
• Leave it for room temperature [Apr. 2 min]. Then store in an airtight container
  

How to make Beetroot pakoda murukku video

How to make Beetroot ribbon pakoda-Stepwise pictures

Beetroot ribbon pakoda ingredients

Add beetroot,water, grind to fine puree

Filter to extract juice

Beetroot juice is ready

In a bowl add all ingredients

Mix well with butter & salt

Add beetroot juice mix well

Knead it

Make soft dough

Dough is ready

Take ribbon pakoda mold

Put one handful dough into the murukku kuzhal

Squeeze

Squeeze over the hot oil deep fry till crisp

Flip over cook both sides

Now its ready, remove from oil

Beetroot ola pakoda is ready, store in an airtight container, use within 2 weeks