Pottukadalai Ottu pakoda is famous in our place. Hope you remember Pottukadalai Mullu Murukku recipe i posted last month. Few months back my DB sent this murukku achu through neighbor who arrived from India, so after getting this press I am quite interested in trying all varieties with it. One day I prepared this ottu pakoda by asking my mom, she adds Onion and Garlic paste to this dough which flavors and tastes great. I really got the exact taste how my mom make in my very first attempt and after that frequently make this ola pakoda for quick evening snack. When I shared this pakoda with my friend, from that day she is asking me to post this recipe. This can be prepared in 30 minutes of time with no special design required like we do for murukkus. Do try this easy snack and leave your comments!!!
Instant Rice Flour – 4 Cups
Refer Note section for useful tips.
- Sieve the dhalia flour and mix with other flours, butter, chilli powder, onion/garlic paste n salt.
- It looks like crumbled mixture, then sprinkle little by little water and make soft non sticky dough (like chapathi dough)
- Take small part of dough in the press and start pressing in to the hot oil in circular motion.
- Single layer is enough and when bubbles n sound suppresses then flip and cook till sound suppress.
- Onion tends the pakodas to turns brown soon so keep an eye while deep frying, light brown n bit dark brown are equally gud in taste but don’t leave beyond that.
- Repeat the same for remaining prepared dough.
- Drain with paper towel, when cooled completely, store in an air tight container.
- When Dhalia powdered fine then no need to sieve.
- If you feel the powdered flour is bit coarse either you can sieve or then the ratio is 3 Cups of Rice Flour + 1 Cup of roasted coarse gram/pottukadalai flour, the other ingredients remains same.
- While storing keep paper towels in between the pakodas to absorb the excess oil. Do follow the same for storing murukku like snacks…
- Can break the pakodas using laddle while frying in hot oil or after removing it from oil.
- Usually this pakoda never turns very dark brown color.
- My Mom usually soaks rice (mix of idli/boiled rice), grind it to thick batter and then add other ingredients.
- When you increase dhalia quantity(more than the given measurement) or the dough has more moisture in it then this pakoda absorbs more oil.
- The dough separates in to two lines when dropped in oil becoz of 2 reasons
1) When anything (pieces of garlic/onion) struck in the hole.
2) The dough might dried so sprinkle little water, mix the dough very well and then press it in hot oil.
Old Picture below