Geeths Dawath Food Blog
After preparing all the sweet goodies I wanted to prepare something crispy today.So on right time Amma arrived with this recipe which she found in Graha Shobha magazine and when she told me the recipe it sounded very easy and I thought of giving it a try.And immediately I started my job.Now the confusion was which blade to use,there were 2 similar ones,I tested both the blades and I finalized with the thinner blade.And my ribbons were indeed ribbons or bows.I remembered my school days when we used to wear ribbons on our braided hair.This recipe became a super hit at our place and believe me it is very easy to prepare.I also served my guests who visited us and they simply loved it.So here I present before you’ll,on the third day of Diwali,crunchy,crispy and beautiful Crispy Ribbons,Have a safe Diwali all!
Ingredients:
Rice flour-1 cup
Bengal gram flour(besan)-1 cup
Fried gram flour(Uri kadle dali)-1 cup(powdered finely)
Chilly powder-1 tsp
Butter-1 tbsp
Asafoetida powder(hing)-1/4 tsp
White nylon thil(sesame)-
Ghee-1/4 tsp
Salt-to taste
Oil-to deep fry
Water- as much as needed to knead the dough
Method:
- Sieve rice flour,besan and fried gram flour(powdered).
- Mix it with chilly powder,hing,salt,thil and add water as much as much as needed and prepare a soft dough like chapati.
- Add melted butter and again knead it for sometime.
- Apply ghee to your palms and knead it again.
- Fill the dough in the Farsan maker(kitchen press) which we make chaklis using a ribbon blade(thin blade).
- Heat the oil in a deep frying pan.
- Press out the dough like long ribbons directly into the oil carefully.
- Fry it on both the sides on medium flame until brown in color and crisp and light.
- Store it in an airtight container.
- My Notes:
- I used my right hand to press the dough and left hand to separate and drop the ribbons in hot oil.
- Leave the ribbons in the hot oil just close as much as you can handle.
- I used Maruthi kitchen press.
