- Chickpea flour / Kadalamavu – 400 – 500 gm
- Rice flour / pacha aripodi – A handful
- Pepper powder – 2.5 tsp
- Chilly powder – 1 tbsp
- Hing / asafoetida - 3/4 tsp
- Salt – To taste
- Oil – To deep-fry
Curry leaves, pearl onion, garlic - 2 – 3 each. Crush them and add a tbsp of water. Crush well with your hands and sieve to get the juice. Add this while making the dough.
1. Sift the chick pea flour, rice flour and pepper powder. Add the other ingredients and mix well. Now add water little by little to form a soft dough. Taste check for salt. Place the ribbon pakoda mould / plate in an idiyappam/ murrukku press. Make small balls out of the dough and fill the idiyappam maker.
2. Heat oil in a heavy bottomed pan at medium heat. Test the hotness of the oil by dropping a little of the dough. If it immediately comes to the top sizzling, your oil is ready for frying. Lower the heat and squeeze the dough carefully into hot oil in circles. Turn the heat to medium-high and fry until golden brown flipping to the other side in between. It would not take more than 3 – 4 minutes. Remove with a slotted spoon and drain on to a colander. Refill the remaining dough in the idiyappam maker and repeat the process until the dough is finished. Cool down, break into smaller pieces and store in air-tight containers. The size of the pakodas may vary depending on the pakoda plate (mould) that you are using.