Ola Pakoda / Nada Thenkuzhal / O’ttu Pakoda / Ribbon Murukku / Nada Pakoda / Oatu Pakoda / Thenkulal
|Ingredients – 1|
|Split roasted gram||1/4 cup|
|Dry Red Chili||4 count|
|Fennel seeds||1 tsp|
|Rice Flour||1 cup|
|Gram Flour/Besan||1/2 cup|
|Split roasted gram flour (from Table-1)||1/4 cup|
|Asafoetida||1/ 4 tsp|
|Salt||3/4 tsp + 2 pinch (exact)|
|Sesame seeds||1/2 tsp (optional)|
|Butter or ghee (room temperature)||2 Tablespoon|
|Oil||3 cups (for deep frying)|
|Ingredients – 3|
|Water||1/4 cup + 2 Tablespoon (for paste)|
|Water||few tsp (only if needed)|
Assemble all 3 ingredients from Table- 1 in a mixie to make a powder.
Grind to make a fine powder.
Sieve the flour and keep aside. We need 1/4 cup of this spiced split roasted gram powder.
Now in a mixie grind garlic cloves with the water specified.
Make a thin paste by grinding. Filter this garlic paste through a fine mesh sieve if your mixer cannot grind finely.
Now in mixing bowl, combine Gram flour, rice flour, prepared split roasted gram flour, asafoetida, sesame seeds and salt.
Add (butter/ghee) and the garlic paste to this flour mixture and start making the dough.
Water measure given above should be enough to make stiff , non-sticky dough.
But you may add a few extra drops if needed. Add little by little so that you don’t make it too watery.
The dough should look stiff and when you touch, it should not be sticky.
Fill the murukku press with the dough and use a ribbon pakoda plate for pressing.
Heat oil and press the dough through the Achi or naazhi / murukku press. Check the oil temperature by pressing a strip and once it immediately floats on top with bubbling oil then the oil is ready to fry. Sample a few before you press all the dough. Once fully fried the pakodas will stop all the hiss sound and bubbles will subside. Now you may take them out with a slotted spoon and drain excess oil by placing them over a paper towel. Let cool completely and then store in an air-tight box for upto 2 weeks.
Enjoy your snack !
Yields about 500-750 grams (approx)