Rice-mint pakoda

Ingredients:

Cooked Rice - 1 cup

Maida - 3 Tbsp

Sooji - 3 Tbsp

Rice flour - 5 Tbsp

Chopped onion - 1

Chopped carrot - 1

Ginger-garlic paste - 1 Tbsp

Soaked and drained channa dhal - 3 Tbsp

Dry grind:

Green chillies-3

Red chillies-3

Cumin seeds-1 Tsp

Omum seeds-1 Tsp

Mint leaves-few

Curry leaves- 1 sprig

Asafoetida-3 pinches

Salt-to taste

Method:

Secret of Success - To get very crispy pakoda:

Do not add even a single drop of water.

1. With the help of vegetable chopper chop cooked rice just like rava granules.
2. Tip: To get like rava granules cooked rice can be kept in refrigerator.
3. To this, add maida, sooji and rice flour and run it once again.
4. Take the whole mixture into a big bowl.
5. To this add all the remaining ingredients.
6. Mix well with hands.
7. Drop just like pakoda in hot oil.
8. Fry on medium heat until it sounds crispy.
9. Serve hot.

Ribbon Pakoda

Ingredients

Rice flour - 1 and 1/4 cup

Besan - 1/2 cup

Ghee - 5 tsp

Oil - 5 tsp, and to deep fry

Asafoetida powder - 5 pinches

Salt - to taste

Red chilly powder - to taste

Method

1. Sieve rice flour and besan.

2. To this add asafoetida, salt and red chilly powder. Mix it well.

3. In a small pan heat ghee and oil together until it smokes, immediately add this to the above mixture and mix it well once again.

4. Now add water little by little and make a stiff dough.

5. Divide these dough into several small sized balls according to the size of your ribbon pakoda making press and deep fry in hot oil until it is crispy.

6. Store this in an air tight container and enjoy for a week with a cup of hot coffee or tea.

7. Also this goes well with hot rice with rasam and sambhar.