3 cups rice flour 1 cup besan ghee/ butter 3 tbsp salt & chili pdr. to taste
oil to fry ajwain/ omam 2 tsp ( for digestion)
Method
Mix the flours with butter/ ghee well, add salt, chili pdr. & ajwain, mix well, then add water to make a soft dough, this will be a little more sticky than the chapati dough. then grease the pakodam mould with oil inside, so that the dough will not stick inside. As you're making the dough, heat oil, as it will be hot by the time the dough is ready, then fill the mould with dough, press directly into hot oil, wait for a minute, then turn carefully on the other side, keep turning the sides till it is golden, like in the picture, then drain & remove into a colander, or you can put it in tissue paper for the excess oil to be absorbed. When you press the dough into hot oil, just keep turning it around, so that it doesn't fall on top of each other, as then it won't get cooked properly.
When there is a wee bit of the dough left, don't worry, with your hands, make small pieces & put in hot oil , just like you see in the last picture & remove.
ps- while making the pakodam, as the hands get sticky, best is to use a spoon to put the dough into the mould. & each time after you make one, the dough that comes on the top & sides of the mould, make sure to remove it & mix with the rest of the dough or at times it can get dry.
Other options= I like to have my pakodams in light color, but you can have the option of even using 3 rice flour & 2 besan, some use equal proportions of both. By chance you don't have the mould, no problem, then make the dough like the chapati one, then roll it like a chapati, cut into strips or shape that you want & deep fry.
to test the oil is hot, put a small piece of dough, if it comes up, it means the oil is hot enough for you to fry. this is the test for anything that you want to deep fry.
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