Ingredients:
3 cups Uppu Neeru Sole / Brined Raw Jackfruit
5 cups Rice flour
2 cups Bengal gram flour / Besan / Kadle hudi
1/2 - 1 tsp Red Chilly powder
15 - 20 strands Curry leaves
2 medium sized Onion
3 - 4 Green Chillies
1/2 inch sized Ginger
Big Pinch of Asafoetida powder
Salt to taste
Oil
Recipe:
Put rice flour, bengal gram flour, little amount of salt, chilly powder, asafoetida in a bowl. Pour the 1/4 cup of hot oil and mix them well.
Grind brined raw jackfruit, green chillies, curry leaves and ginger into smooth paste as shown in the picture below.
Add required amount of water and mix them well. Don't make the dough too thin.
For making ribbon pakoda use Chakkuli maker machine with the disc having two flat holes as shown in the picture below.
Keep oil in a thick bottomed vessel and heat it. Fill the Chakkuli maker with this dough and press the ribbon pakoda directly to the vessel containing hot oil.
Fry until they turn golden in colour. Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.
3 cups Uppu Neeru Sole / Brined Raw Jackfruit
5 cups Rice flour
2 cups Bengal gram flour / Besan / Kadle hudi
1/2 - 1 tsp Red Chilly powder
15 - 20 strands Curry leaves
2 medium sized Onion
3 - 4 Green Chillies
1/2 inch sized Ginger
Big Pinch of Asafoetida powder
Salt to taste
Oil
Recipe:
Put rice flour, bengal gram flour, little amount of salt, chilly powder, asafoetida in a bowl. Pour the 1/4 cup of hot oil and mix them well.
Grind brined raw jackfruit, green chillies, curry leaves and ginger into smooth paste as shown in the picture below.
Add required amount of water and mix them well. Don't make the dough too thin.
For making ribbon pakoda use Chakkuli maker machine with the disc having two flat holes as shown in the picture below.
Keep oil in a thick bottomed vessel and heat it. Fill the Chakkuli maker with this dough and press the ribbon pakoda directly to the vessel containing hot oil.
Fry until they turn golden in colour. Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.
