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Thursday, November 17, 2016

Pakodam


3 cups Rice Powder
1 cup besan (chick-peas powder)
1 stick melted butter ( or use hot oil)
1 teaspoon salt
1 teaspoon chili powder or to taste
1/4 teaspoon asafoetida (hing)
1 1/2 cup water or as needed

Mix rice powder and besan well, remove the lumps add butter (or hot oil as needed carefully), salt, chili powder asafoetida and mix.  Slowly add water to make a pliable dough.  The dough needs to be pressed through a sieve so it should be pliable not watery. 

To a fry pan add enough oil for frying.  Heat it and let it get hot.  Use a dough press with ribbon pakoda disc.  Take some dough and press it into the hot oil spreading it around.  When it turns reddish turn it over and let it cook on the other side.  Cook until it is reddish on both sides.  Remove it and put it on a platter lined with paper towels to absorb the excess oil.  Let it cool to room temperature and serve.

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