Ribbon Bakoda 4 Ingredients : 2 cups rice flour 1/2 cup processed channa dal powder (pottu kadali powder) a pinch – asafetida ½ sp red chilly powder (optional) Salt Oil to fry Method : Just fry the rice flour and mix with all other ingredients. Mix them well and make a thick batter Heat oil in a pan and make ribbon bakodas . Remove them when they become golden brown.
Ribbon Bakoda 5 [h=1]Ingredients : 4 cups rice flour 1 cup processed channa dal powder 4 - 6 garlic flakes 1/2 coconut 10 red chilies Salt Oil Method : Grind garlic, red chilly and coconut and make like a paste. Put rice flour and processed channa dal powder in a bowl and add the paste. Add salt and water and make a thick batter Heat oil and make ribbon bakodas out of the batter Remove the ribbon bakodas when they become golden brown. [/h]
Thatai Ingredients : 1 cup ( wash rice, dry it and pound it) 2 - 3 sp Butter 3 sp udad powder ( fried and powdered) 2 -3 tea sp. coconut a pinch asafoetida 2 sp channa dal (soak and drain) 1 sp sesame seeds 2 sp red chilly powder salt to taste Oil to fry Method : Mix all the ingredients and make a soft dough with little water. Take a small ball of dough and make like thin vadai and keep it on a dry cloth. After finishing all the dough, heat oil and start frying them. At a time you can put 4 to 5 thatai in the oil and remove them when they become golden brown. If you want to check the crispness just put one thatai on the flour, (dont through) just put , if it cracks in to many pieces, then it is good. Store it in a air tight container after it cools. Notes : You can make masala thatai also by adding garlic and ginger paste to the dough. But not for krishna jayanthi
Thenkuzhal Ingredients : 4 cups ( wash rice, dry it and pound it) 5 -7 sp Butter 1 cup udad flour (raw) 1/4 spinch asafoetida 2 sp cumin seeds / thil seeds salt to taste Oil to fry Method : Mix all the ingredients well and make soft dough. Heat oil in a pan. Take Thenkuzhal achu and put one hand full dough in that. Press on the hot oil, and make round thenkkuzhal. Turn it once and wait for 2 min. or till it becomes golden brown. Check the crispness by puting one piece on the floor. Do all the dough and keep the Thenkuzhal in a air tight container.
Tips For Making Batchanams If savories are prepared in a large scale, add salt and Vitis (Pirandai) to water . Boil for a while, let the vitis cook well. Filter and cool. Use this solution to kneading the dough. This renders the savories crisp and prevents them from bursting. If the ghee or butter is not enough for kneading, first add some backing soda with ghee or butter. Rub nicely till it froths up. Now add this to the flour and make dough. Fry Udad dal in a kadai and make powder by using mixer grinder. Use this to make cheedai and thatai. If it is excess after-wards make danger pachadi with that.
