Meena's Taste Mantra

Pokkodam | Ribbon Pakoda - a crunchy Tea Time Snack! Diwali delight!

Pokkodam | Ribbon Pakoda is a crunchy SouthIndian Tea time snack! It is very easy to make and tastes delicious. There are various ways in which this is prepared by changing the proportion of the ingredients. Amma prepares these for Diwali for sure as we all love this the most! This also forms a part of the SouthIndian Mixture - another Diwali Special!

Pokkodam used to be one of the must during school vacations as Amma used to prepare in large quantities. Amma always makes the Rice Flour at home while making Pokkodam. The same can be made with ready made Rice Flour too!

INGREDIENTS

1 cup Besan | Chick Pea Flour
1/2 cup Rice Flour

1/2 tsp Red Chilli Powder

a small pea size Hing | Asafoetida Compounded

1 tblsp Homemade Butter, unsalted
To taste Salt
Oil, for deep frying

METHOD

Soak compounded hing in 1 tsp hot water for 1 hour. This has to dissolve in water.
In a mixing bowl, add rice flour, besan, hing water, red chilli powder, butter and salt. Mix well by rubbing with your fingers.
Add water in stages to knead a soft dough.
In a deep kadhai, heat oil for frying.
Knead the dough gently for a minute.
In a murrukku press, add a portion of this soft dough and when the oil is hot, press to make the Pokkodam. To test the oil temperature, add a little bit of dough and if bubbles appear as soon as the dough drops in the oil, the oil is perfect temperature.
Turn the Pokkodam to the other side after 2 minutes and once the bubbles in the oil almost subside, the Pokkodam can be transferred onto a plate.
Once they are of room temperature, store them in an air tight container.
These stay fresh for 2 to 3 months in an air tight container.

Note:

a. Instead of butter you can add 1 tblsp of hot oil.

b. You can use ready made Rice Flour instead of Homemade Rice Flour.

We have used:

1. Sundrop Heart Oil

2. LG Hing Compounded

3. Tata Salt Lite

4. Everest Tikhalal Red Chilli Powder

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.