Ottu Pakoda / Olai Pakoda - Erode Special

Ottu pakoda/olai pakoda is a munching crispy snack can be made in so many ways.I have already shared a version here.
This version of ottu pakoda is made with freshly ground boiled/idly rice and powdered roasted gram dhal.This recipe I noted down from Mrs.Revathy Shanmugam show and she mentioned this is a quiet popular snack in Erode.She also added sesame seeds in the dough so I tried with the same for the first time.But my ottu pakoda disc has thin hole it got struck and difficult to squeeze.So I skipped it while doing it for the second trial.Lets move on to the recipe..............

                                                                      

                                                            

                                                              Ottu Pakoda/Olai Pakoda

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   Basic Information

   Preparation time ~ 15 minutes

   Soaking time ~ 2-3 hours

   Cooking time ~ 30-40 minutes

   Serves ~ 4-5(generously)

   

  Ingredients

    

Ingredient	Quantity
Idly rice/boiled rice/pulungal arisi	2 cups
Roasted gram dhal/pottukadalai	1/2 cup
Red chilly powder/milgai podi	1.5- 2 tsp
Garlic/poondu	3-4 cloves
Salt	1.5 tsp
Oil	for frying

  Method 

• Rinse the rice for couple of times in water and soak it for 2-3 hours.After soaking completely drain the water.
• Powder the roasted gram dhal to a fine powder and if needed sift it,keep it aside.
• Grind the soaked rice ,red chilly powder,salt and garlic to a fine paste with water as needed to a fine paste.Transfer it to a bowl,to this add the powdered roasted gram dhal. Meanwhile heat the oil in a pan,take around 3 tbs of hot oil and add it to the dough.

• Mix it well without adding any water,if the dough is too dry then sprinkle some water and mix it well.Take the murukku press with the ribbon pakoda blade,fill the dough.

• Squeeze it in the oil in a circular pattern and fry it till the sizzling sound ceases and the pakoda turned out nice and golden.Remove it from the oil and drain it on a paper towel.Break it into small pieces after cooling.

• Store it in an air tight container.

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• Cover the dough with a plate to prevent drying.
• If you feel hard to squeeze then sprinkle some water and mix the dough.
• If the dough is watery then take the dough in a clean cloth and close it and make it like a money bag  to absorb the excess moisture.
• Instead of hot oil melted butter can also be used.

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