Ingredients and Method to make ribbon bakshanam
1 1/2 cups rice flour (chawal ka atta/ arisi maavu)
1 cup chick pea flour ( besan/ kadalai maavu)
1 tsp chili powder ( or to taste ) ( lal mirch/ thani molaga podi)
Salt to taste
2 Tbsp butter melted (makhan/ vennai)
A press and a disc in the desired shape to press out the dough.
Oil to deep fry the bakshanam/ fritters
In a large bowl, mix together both the flours. Add salt to taste and chili powder and mix again.
Add melted butter to the flour mix and mix well.
Add
water as needed, a little at a time to make a soft pliable dough. If
the dough is too soft, it will absorb more oil, if it is too stiff it
will be difficult to shape, so add water slowly and knead till you get
soft pliable dough.
Divide the dough into 3 to 4 oval balls as will fit in the press
Heat
oil on medium heat. You know when the oil is ready if a small bit of
dough dropped into the oil rises to the top immediately. If it sits at
the bottom, the oil needs to be heated some more.
When
the oil is hot, place one oval dough ball in the press, close and
squeeze out some dough directly into the oil in a circular motion.
If
you are not comfortable in directly pressing dough into the oil, you
can press a little out on a kitchen tissue and slowly and gently slide
it into the oil.
Flip over once or twice and fry until the bakshanam turns evenly golden brown, remove from heat and place on a kitchen tissue.
When
cool, store in an air tight container and enjoy with tea/ coffee. This
snack can be stored for one to two weeks easily if it lasts that long :)
