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


                                                                  
   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.



.
  • 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 make to absorb the excess moisture.
  • Instead of hot oil melted butter can also be used.








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14 comments:

I love this olai pakoda Nalini..such tempting pictures you got there!

Pakoda has come out so good. Selected B&W pic is so beautiful and tempting. Pakoda with freshly ground rice is new to me.

Too crispy and totally tempting pakodas, wish i get few to munch rite now.

Ottu pakoda looks so crispy and tasty.Love the pictures specially the B &W one.

We call this as ribbon pakoda/ cheeval. Looks so irresistible..

Love both the crunchy, crispy pakoda and that cute bowl you clicked them in.

Your pics... what do I say about them.. love the set up, lighting and the props. Amazing recipe too. As Gayathri mentioned we call this cheeval/seeval too.

Stunning presentation of an addictive snack.

Love your presentation and the crispy pakoda.

i make ribbon pakoda, but this with fresh rice batter is new... gorgeous clicks, as always :))

Such perfectly made ribbon pakoda and an amazing bowl to serve it in!!

Pakoda turned out soooo crispy, crunchy and delicious. Lovely clicks Nalini.

The olai pakodas have come out so well. Love the flavorings in them!

what a yummy crispy crunchy snack

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