Yields: Approx. 2 kg of pokodam
Preparation Time: 1 Hour (Assuming the rice flour is already prepared)
Rice Flour – 2 1/2 cups
Gram Flour or Besan Powder or Kadala Maavu – 1 cup
Red Chilli Powder – 1 1/2 tbsp
Butter – 1/2 tbsp
Asafoetida – 1/2 tbsp
Water – 3/4 cup approx.
Salt – to taste
Oil – for deep frying for frying
Mould or Anjali Press or Batter Extruder with the plate containing 2 or 3 lines.
- Mix the rice flour, gram flour, red chilli powder, asafoetida and salt together in a mixing bowl.
- Add water in little amounts to make the dough.
(Consistency Checkpoint: The consistency of the dough should be similar to that of chappathi dough.)
- Heat the oil for deep frying.
- Stuff the batter into the mould.
- Use the mould to squeeze out the batter in the form of ribbons in the hot oil, in somewhat a cross shape, to get the ribbon look.
- Once the pokodam turns golden brown in the oil, take it out and place it in a vessel lined with kitchen towels to absorb excess oil.
- Store in an airtight container, and close when cool.
- Serve when needed.
The above proportion of rice to besan powder is for the freshly made rice flour made at home. So the proportion may vary with store bought rice flour. If you buy the “Nirapara” brand of rice flour, then, the ratio is 3 parts of rice flour to 1 part of besan powder.