VIRUNDHOMBAL

In most of the houses, ribbon pakoda with rice flour or ribbon pakoda with ground rice batter will be made for Diwali. A few months ago, bought this ragi flour ribbon pakoda from Sri Krishna's Lala shop in Tenkasi  and it tasted good with soft crispy texture. When I was planning to post Diwali recipes, my son Siva suggested to try ragi flour ribbon pakoda. To make this ragi flour pakoda you will need ragi flour, rice flour, fried gram flour, butter, asafoetida powder, white sesame seeds, asafoetida powder and oil. The butter gives the crispness and fried gram flour makes the pakoda slightly crumbly.  Tips for Ragi flour ribbon pakoda 1. Make sure to use fresh ragi flour because the old ragi flour has a nutty taste and not suitable for pakodas.  2. Roasted gram flour can be replaced with besan flour but, the texture will be slightly hard.  3. If you are not getting proper ribbon shape, then your dough is too moist, then add some rice flour and knead again.  4. If...

Thattai with rice flour - this thattai recipe is easy to make when compared to puzhungal arisi thattai. For Diwali I usually prepare puzhungal arisi thattai as they have nice crispy texture but it takes more time. Now a days many people don't prefer to spend hours and hours in the kitchen. There are plenty of quick, simple and tasty snacks you can make at home in less time. I will share  quick 30 minute snack recipes one by one in virundhombal. You can replace the packed chips with these homemade snacks without any overused oils, artificial colours and flavours.  This thattai is made with rice flour, urad dal flour, fried grams flour and flavoured with red chillies, garlic, asafoetida and curry leaves. We have to roast the rice flour for a few minutes until it is warm to handle. Roasting the rice flour helps to form a slightly stiff dough and it is easy to shape the rounds. When adding water be careful because if the dough has become watery, it will be difficult to prepare the...