Ingredients

• 1 cup - rice flour
• Salt to taste
• 1/4 cup - roasted gram flour
• 3 tbsp - butter
• 1 tsp - chilli powder
• 1/2 tsp - asafoetida

How to Make Quick Nada

• Mix the rice flour, roasted gram flour, red chilli powder, salt, butter and asafoetida in a vessel.
• Add water and knead the flour into a chapatti like dough.
• Heat oil in a heavy bottomed pan and put 1 handful of dough in a press, and close the press with ribbon pakoda mould. Squeeze the dough to a big circle.
• Deep fry the ribbon pakoda in low flame till it is crisp and turns golden brown colour.
• Take it out and place it in an oil strainer with a paper towel to remove excess oil and cool.
• Store it in an air tight container and serve.
• Recipe courtesy: Subbu's Kitchen