Malabar Pakoda, a quintessential South Indian delicacy, holds a special place in the hearts of snack enthusiasts. Hailing from the coastal region of Malabar, this crispy, fiery snack is a delightful creation that pairs wonderfully with a hot cup of tea or coffee. If you’re a fan of crunchy, spicy snacks, this one’s a game-changer.
Malabar Pakoda is a true embodiment of South Indian flavours. The ingredients are raw, boiled rice, red chillies, fried gram flour, and bengal flour. The rice lends a subtle nuttiness to the dish, while the red chillies bring the fiery heat. The combination of flours provides the desired texture, making these pakodas irresistibly crispy.
This delightful snack is not just about the flavours; it’s also a fantastic experience to prepare. The rice is soaked and blended into a thick paste with the red chillies, creating a vibrant orange batter. Adding fried gram flour and bengal gram flour elevates the texture, resulting in the perfect crunch when deep-fried.
Malabar Pakoda is a versatile treat that’s perfect for various occasions. Whether you’re looking for a party snack, a tea-time indulgence, or a unique addition to your snack repertoire, this dish delivers on all fronts.
For a delightful meal pairing, serve Malabar Pakoda with coconut chutney or mint-coriander chutney. These flavours complement each other beautifully, creating a taste explosion. It also accompanies other South Indian dishes like Masala Dosa, Medu Vada, or Sambar, making for a fantastic culinary journey.
image via A1Chips
- 2 cups Raw Boiled Rice
- 6 Red Chillies
- 1/4 cup Fried Gram Flour
- 1/2 cup Bengal Gram Flour
- Oil for Deep Frying
- Salt to Taste
- Wash the rice and soak it in water for 3 hours.
- Soak the red chilies in water for some time.
- Drain the excess water from the rice and add the red chilies and salt to it.
- Blend them together in a mixer until it forms a thick paste.
- Transfer this mixture to a bowl and add fried gram flour, bengal gram flour. Knead them together until a smooth dough forms.
- Heat a kadai (deep frying pan) over medium flame.
- Take some of the dough and pass it through a ribbon pakoda maker into the hot oil.
- Deep fry until the pakodas turn golden brown.
- Remove from the oil and drain the excess oil on a kitchen tissue.
- Once the pakodas have cooled, transfer them to an airtight container jar.
Frequently Asked Questions (FAQ):
Can I make Malabar Pakoda with store-bought rice flour?
Yes, you can use store-bought rice flour, but using raw boiled rice gives the pakodas a unique texture and flavor.
What’s the best dipping sauce for Malabar Pakoda?
Malabar Pakoda pairs wonderfully with coconut chutney or mint-coriander chutney. The coolness of the chutney balances the spice of the pakodas.
Can I store Malabar Pakoda for later?
Absolutely! Store them in an airtight container, and they’ll remain crispy for several days. Reheat in the oven for a fresh-from-the-fryer experience.
Are there any variations of Malabar Pakoda?
What other South Indian dishes go well with Malabar Pakoda?
For a complete South Indian feast, pair Malabar Pakoda with Masala Dosa, Medu Vada, Sambar, or even a plate of idlis. These dishes complement each other for a delightful culinary journey.