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Pudoh Power: Aunty’s Secret Rice Cake Recipe Revealed!

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Chef Curry Do’pyaza

Pudoh Power: Aunty’s Secret Rice Cake Recipe Revealed!

Namaste Doston! Kem cho? Vanakkam! (Greetings friends! How are you? Welcome!) Chef Curry Do’pyaza here, back with another delicious secret straight from my aunty’s kitchen. Today, we’re diving into the warm, comforting world of Pudoh – a savoury rice cake that’s a staple in many South Indian homes.

Pudoh is a dish that whispers of tradition and family. It’s a dish that reminds me of happy times during Pongal (harvest festival) or Navratri (nine nights festival), when my family would gather to celebrate with joy and laughter. It is also a common dish during monsoon season when a hot snack is a welcome treat. It’s the kind of food that fills your belly and your heart.

A Little Pudoh History

Pudoh, also known as Uppittu in some regions, is a simple yet satisfying dish. Its origins are humble, born out of a need to use leftover rice. Over time, it evolved into a beloved snack, enjoyed for its versatility and ease of preparation. Each family has their own unique twist, and today, I’m sharing my aunty’s treasured recipe with you.

Let’s Get Cooking!

Preparation Time: 15 minutes
Cooking Time: 25 minutes

What You’ll Need (Ingredients List):

  • 1 cup Arisi Maavu (Rice Flour)
  • 1/2 cup Thenkayi Thuraval (Grated Coconut)
  • 1 small Vengayam (Onion), finely chopped
  • 1-2 Pachai Milagai (Green Chillies), finely chopped (adjust to your spice preference)
  • 1 inch Inji (Ginger), grated
  • 1 sprig Karuveppilai (Curry Leaves)
  • 1/2 teaspoon Kadugu (Mustard Seeds)
  • 1/2 teaspoon Urad Dal (Split Black Gram)
  • 1/4 teaspoon Hing (Asafoetida)
  • 2 cups Water
  • 2 tablespoons Ennai (Cooking Oil) – any neutral oil works
  • Salt to taste

Step-by-Step Instructions:

  1. Roast the Rice Flour: In a heavy-bottomed pan, gently dry roast the rice flour over medium heat for about 5-7 minutes. Keep stirring continuously to prevent it from burning. The flour should become slightly fragrant. This step is crucial for a soft, non-sticky Pudoh. Remove from pan and set aside.

  2. Tempering Time: Heat the oil in the same pan. Add mustard seeds. Once they splutter, add the urad dal. Fry until the dal turns golden brown.

  3. Aromatic Infusion: Add the asafoetida, chopped onions, green chillies, grated ginger, and curry leaves. Sauté until the onions turn translucent and fragrant.

  4. Water Works: Pour in the water and add salt to taste. Bring the water to a rolling boil.

  5. Flour Power: Reduce the heat to low. Slowly add the roasted rice flour to the boiling water, stirring continuously with a whisk or spoon to prevent lumps from forming.

  6. Coconut Kiss: Stir in the grated coconut.

  7. Simmer and Steam: Cover the pan and let the Pudoh simmer on low heat for about 10-15 minutes, or until the water is absorbed and the mixture forms a soft, slightly sticky dough. Stir occasionally to prevent sticking.

  8. Rest and Serve: Remove from heat and let the Pudoh rest for a few minutes before serving.

Chef Curry’s Tips for Pudoh Perfection:

  • Roasting is Key: Don’t skip the roasting step! It makes a world of difference in the texture.
  • Lump-Free Zone: Add the rice flour slowly and stir constantly to avoid lumps. A whisk is your best friend here.
  • Spice it Up: Feel free to adjust the amount of green chillies to your liking.
  • Fresh is Best: Use fresh ingredients for the best flavour.
  • Ghee Touch: Add a teaspoon of ghee (clarified butter) at the end for extra richness.

Pudoh: Multi-Cooker Magic!

  • Pressure Cooker: After step 7, transfer the mixture to a greased pressure cooker container. Add 1 cup of water to the pressure cooker and steam the Pudoh for 2 whistles on medium heat.
  • Microwave: Combine all ingredients in a microwave-safe bowl. Cook on high for 2 minutes, stir, and cook for another 1-2 minutes until the mixture thickens.
  • Slow Cooker/Crockpot: Combine all ingredients in the slow cooker. Cook on low for 2-3 hours, stirring occasionally.
  • Air Fryer: Grease an air fryer-safe dish. Transfer the Pudoh mixture to the dish and air fry at 350°F (175°C) for 15-20 minutes, or until golden brown.
  • Oven: Grease an oven-safe dish. Transfer the Pudoh mixture to the dish and bake at 350°F (175°C) for 20-25 minutes, or until golden brown.

Nutritional Information (Approximate, per serving):

  • Calories: 200-250
  • Protein: 5-7g
  • Carbohydrates: 30-35g
  • Fat: 8-10g

Serving Suggestions:

  • Serve hot with coconut chutney, sambar, or a dollop of yogurt.
  • Enjoy it as a breakfast dish, a tea-time snack, or a light meal.
  • Garnish with fresh coriander leaves for a pop of colour.

Now, it’s your turn! Go ahead and try this delightful Pudoh recipe in your own kitchen. Experiment with different variations, add your own special touch, and share the joy with your loved ones. This is a dish meant to be shared and enjoyed. Happy cooking, folks!