Kambu Ribbon Pakoda, Bajra (Pearl Millet) Ribbon Pakoda

          This year for Diwali, I wanted to try out snacks with millets, the first one that I made was the Ragi Murukku and the next one in line is this Kambu Ribbon Pakoda or Bajra (Pearl Millet) Ribbon Pakadoa. I have already posted the regular Ribbon Pakoda/Nada/Ola Pakoda made with rice flour, I simply followed that recipe with a few variations. Usually we add cumin or asafoetida for flavor and digestion in these snacks, this time, for a change I have used fennel seeds. The Ribbon Pakoda came out really good with a nice texture and taste, another snack that you can enjoy with your tea..

Need To Have

• Kambu/Bajra/Pearl Millet Flour - 1/2 cup
• Besan Flour/Gram Flour - 1/4 cup
• Roasted Gram Flour/Pottukadalai Maavu - 1/4 cup
• Rice Flour - 2 tablespoons
• Red Chilly Powder - 1 teaspoon
• Fennel Seeds Powder - 1/4 teaspoon
• Black Pepper Powder - 1/4 teaspoon
• Unsalted Butter - 2 teaspoons
• Oil - 2 teaspoons
• Salt - 3/4 teaspoon + a pinch or to taste

Method

          Sieve together all the flours, then add to it, the chilly powder, fennel seeds powder, black pepper powder, salt, butter and oil.

          Mix everything together to form a crumbly mixture, then add water little by little to form a soft dough that can be squeezed through the Murukku Press.

          Use the ribbon pakoda disc shown in the picture. Fill the Murukku Press with dough and keep it ready.

          Heat the oil for deep frying, it's hot enough when a piece of dough dropped in the oil, rises up to the top immediately. Reduce the heat to medium, then start pressing out the dough directly in the oil, I have pressed 2" size pieces, just press and cut with your hand. Once the sizzling stops, remove the pakodas and drain the excess oil. Cool it completely and store in an airtight container.

Note
I usually have some coarsely powdered fennel seeds powder, that's what I have used.
Since the color of the dough itself is slightly brownish when compared to the one made with rice flour, don't judge by the color to remove the pakoda from the murukku, remove them once the sizzling slows down and almost stops.
Depending on the spiciness of your chilly powder use more or less, mine, this time turned out to be less spicy.