Aku pakodi is famous among savory snacks in Andhra. Aku pakodi are made by a special instrument called jantikalu maker with a rectangular perforation plate. Here, rice flour and gram flour is mixed with hot oil and water into a soft dough. This dough is extracted through the jantikalu press and deep fried till they turn light golden in color.
Makes: around 3 Cups of Crispy Rice Flour Snack.
Rice Flour 1 1/2 Cups
Gram Flour/ Besan 1/2 Cup
Sesame Seeds 1 tsp
Red Chili Powder 1 tsp
Salt to taste
Oil for deep frying + 1/8 Cup
Method of preparation:
Heat 1/8th cup of oil to smoking point and remove from heat.
In a mixing bowl, sift rice flour, gram flour and salt.
Add the sesame seeds, red chili powder and mix well.
Slowly pour the hot oil into the mixing bowl and knead the mixture.
Add enough water to the mixture and knead till it forms into a bit loose wet dough.
Divide the dough into 2 portions.
Insert a handful of dough into murukulu maker / muruku press.
Choose the disc with rectangular perforations in it.
Heat oil in a deep frying pan on medium – low heat.
Slowly press and move the muruku maker in circular motion to let the dough strips drop into hot oil.
Deep fry the pakodi until light golden color on both sides and remove onto a absorbent paper.
Repeat the same with the other portion of the dough.
Make sure the aku pakodi / rice flour snack are light and crisp, else deep fry again till crisp.
Store tight in a jar and serve aku pakodi as a tea time snack.
Notes: Make sure not to over fry the aku pakodi. Adjust the flame occasionally to let the oil have a constant temperature.
Suggestions: If the dough is too tight and doesn’t come through the murukulu press, mix in a few tbsps of hot water into the dough and try again. Add a tbsp of melted butter to the dough if aku pakodi comes out hard to bite after deep frying.
Variations: Check other snacks here.
Other Names: Aku Pakodilu, Crispy Rice Flour Snack.