Pokkodam is a crispy fried flat noodles of chickpea flour and rice flour. A yummy snack for munching on 🙂 – made so often during Diwali or even just otherwise … One of my favorite namkeens along with chakli (murukku) varieties. This is my twist on the proportions adapted from my mom’s and mom-in-law’s recipes.





Chickpea flour (besan/ kadala maavu): 1 cup

Rice flour: 2½ cups

Red chilly powder: 1½ teaspoons

Asafoetida (hing) powder: 2 pinches

Salt to taste

Unsalted butter: 2 tablespoons

Oil to deep fry



  1. Measure out both the flours and sift through a fine sieve in a bowl.
  2. Add the red chilly and asafoetida powders along with salt to taste. Mix these with the flours.
  3. Add water slowly and knead to make a dough. The dough should be thick like that for chapati or bread. I used a little more than a cup of water for the dough.
  4. Melt the butter – I heated it in the microwave for about 20 seconds.
  5. Add this butter and knead well to mix in the dough. You may also add a tablespoon of oil in the dough.
  6. Knead well for about 3-4 minutes as this avoids breaking of the dough when making the noodles. Set the dough aside to rest for about 10 minutes so it is pliable and soft.
  7. To make the pokkodam, you need a special mould or press for making these noodles. In tamil, it is called the achchu or nazhi – the mould for chaklis. Use the plate with long thin slits.

  8. With the mould ready, fill it with the dough and try squeezing out into the bowl itself – this is to ensure that the dough is falling out properly. If it seems to break, you may need to loosen the dough with a little bit of water and knead well.
  9. Now, heat oil for deep frying in a frying pan/kadhai. Test if the oil is well-heated by dropping a small piece of dough. If it bubbles at the edges and rises up the oil is hot enough.
  10. Reduce the heat to medium and squeeze out the dough like noodles in a spiral form – about 2 layers at a time.
  11. Fry on medium heat till the noodles turn golden brown on the lower side and then flip it.
  12. When it is golden brown on both sides and crispy, remove from the oil and drain on a tissue-paper-lined plate.
  13. Fill the mould again and repeat the frying process till all the dough is used up 🙂 …. The last bits of dough can be made into thin discs (thattai).
  14. As each batch gets cooled, store the pokkodam in an air-tight canister/dabba.
  15. Pokkodam can be enjoyed for up to 15-20 days – its an ideal accompaniment with tea/coffee … I like munching it at every visit to the kitchen 😉

3 Responses to “Pokkodam”

  1. You are really tempting me to make this snack now.
    When we were teenagers mom used to make this for us and we girls used to sit in the veranda and hogg them, and ofcourse commenting on the boys who were passing by 🙂

    From skribles: Thanks Happy Cook … hmm those teenager days! 🙂

  2. looks yumm .. i too made these recently .. lovely to munch on

    From skribles: Thanks Deesha – ya they get over so soon 🙂

  3. Thanks for the recipe..tried it out and it came out very well.Mom always makes them,and wanted to try it out.
    Have a great day..

    From skribles: Thanks Gayathri 🙂 … Good to know u tried it out and liked it …

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