Ingredients
The following ingredients have 4 Servings
- Rice flour - 2 cups
- Dalia powder (Chutney dal / Pottukadalai/ Roasted Gram powder) - 1/2 cup
- Butter - 2 tbsp
- Red chili powder - 4 tsp(or add as per your requirement)
- White sesame seed - 1 tsp (partially roasted)
- Asafoetida - 1/4 tsp
- Salt - to taste
- Oil - for frying
Instruction
- Take the rice flour and dalia flour. You can make rice flour at home or use store bought rice flour. To make roasted gram flour, grind a ladle of roasted gram in a mixer till fine. Sieve it and its ready for making pakodas.
- Sieve the rice flour and dalia flour thoroughly separately to ensure that there are no grains in it. This is to avoid bursting of the pakoda. Sesame seeds are also partially roasted to avoid bursting. As I had a very bad experience in the past, i apply this practice.
- In a mixing bowl, add all the above ingredients (except oil) and mix well.
- Add water and knead well to make a soft, non sticky and pliable dough.
- Meanwhile, heat oil in a wide pan for deep frying.
- Take a handful of dough and put it in the chakli maker (murukku maker). You will have two line disc in the chakli maker as seen in the picture. Use this disc for making the same.
- Squeeze into hot oil & make a big circle using circular motion. Make one at a time and do not overcrowd.
- Deep fry till golden brown. Turn to cook both sides.
- When it is done,remove from the oil and keep it on absorbent paper to remove excess oil.
- Store them in air-tight containers when completely cool. It stays good for 2-3 weeks.
