Ginger Chilli Ribbon Pakoda | Ginger Chilli Ribbon Murukku | Ginger Chilli Ottu Pakoda | Allam Ottu Pakoda

Ingredients:

Idli Rice - 3 cups (1 cup)

Besan flour | Kadalai Maavu -  1 1/2 cup (1/2 cup)

Green chillies - 10

Ginger - around a 3-inch piece

Sesame seeds - few

Oil & Salt

Preparation:

1. Wash and soak idli rice for 3 hours.

2. In a mixie, grind green chillies and ginger to a fine coarse paste.

3. In a grinder, add the soaked idli rice, above-ground paste, salt, and little water and grind it to a smooth consistent dough. Remove it to a vessel.

4. To the above, add besan flour, sesame seeds and 3 to 4 ladles of hot oil and mix well. Take care to mix as the oil to be mixed should be hot. Add water only if it is further required.

5. Heat a kadai with the required amount of oil for deep frying the pakoda.

6. Once the oil is hot, add the murukku dough to the murukku maker/murukku petta with straight / ribbon holes and squeeze it into hot oil for deep fry. Flip and fry. Once the bubbles sound decreases or it reaches golden colour, remove the murukku to a container.

7. Tasty Ribbon Pakoda | Ribbon Murukku | Ottu Pakoda | Allam Ottu Pakoda is ready. Store in an airtight container.

Notes:

1. Always grind green chillies and ginger in a mixie first and then add it along with rice for further grinding. This is because grinding green chillies and ginger along with rice will not properly crush them. So when you use the murukku maker and press the dough and if the green chillies/ginger didn't grind properly then it will get stuck there and it will not allow the dough to pass through the hole.

2. Measurement is for 1 cup idli rice take 1/2 cup besan flour.

3. Adjust the salt by tasting the batter or after tasting the first batch of fried murukku.