My pootharekulu (paper sweet) are cracking and not holding their shape. What is the mistake in preparing the rice batter 'jaya'?

Question

Are your pootharekulu (paper sweets) cracking? Find out the common mistakes in preparing the rice batter 'jaya' that cause this issue.

Answer 1

The rice batter for pootharekulu likely has an incorrect consistency – either too thick or too thin. Also, the heat of the griddle might be too high, causing the starch to cook too quickly and crack.

Detailed Explanation:

Making perfect pootharekulu requires a precise rice batter consistency and careful control of heat. Here's a breakdown of the process and potential issues:

1. Rice Selection and Soaking: Traditionally, a specific type of rice called 'Jaya' is used. Ensure you are using the correct variety. Soak the rice for at least 4-6 hours, or preferably overnight. This allows the rice to absorb enough water for a smooth batter.
2. Grinding the Batter: Grind the soaked rice into a very fine, smooth batter. The consistency should be similar to thin dosa batter or slightly thicker than milk. If the batter is too thick, it will be difficult to spread thinly and will crack easily. If it's too thin, it will tear. Add water gradually while grinding to achieve the right consistency. A wet grinder is generally preferred for a smoother batter.
3. Fermentation (Optional but Recommended): Some recipes recommend a short fermentation period (1-2 hours) for the batter. This can improve the texture and pliability of the pootharekulu.
4. Griddle Temperature: The griddle (tawa) should be heated to a medium-low temperature. If the griddle is too hot, the batter will cook too quickly and become brittle, leading to cracks. Test the temperature by sprinkling a few drops of water on the griddle; it should sizzle gently and evaporate slowly.
5. Spreading the Batter: Use a clean, soft cloth to spread a very thin layer of batter onto the hot griddle. The layer should be almost translucent. Work quickly and evenly.
6. Cooking Time: Cook for only a few seconds until the edges start to lift slightly. Remove the thin sheet immediately. Overcooking will make it brittle.
7. Assembling the Pootharekulu: Layer the thin sheets while they are still slightly warm and pliable. This helps them stick together.

Cracking usually indicates that the batter is either too thick, the griddle is too hot, or the sheets are overcooked.

Pro Tip:

Before making a large batch, prepare a small test batch of pootharekulu. Adjust the batter consistency and griddle temperature based on the results. This will save you time and ingredients in the long run.