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








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