Pakkavada is a very popular snack for the afternoon tea in Kerala. It is prepared using rice flour and gram flour ( besan).  It is also called ribbon pakoda in many places. The flour once mixed just needs to sit for 10 mts making it an easy preparation. You can make pakkavada in large batches and store in air tight container once cooled.

Gram flour is considered to be a cleansing agent which helps to remove any toxins and impurities in the digestive track. This is one of the reasons why it is used widely for deep frying dishes in India.

The amount of rice flour used in this recipe depends on individual taste. Rice flour is added only to get crispiness for the pakkavada. You can use rice flour to basen in 2 : 1 or 1:1 ratio. Here I’m making it in 2:1 ratio. If rice flour is not readly available, soak 2 cups of rice for few hours, drain and mill it in a blender. This flour can be used along with gram flour (besan).

Preparation time : 20 mts

Frying time : 15 mts

Serves : 1 – 6 :)

Ingredients :

  • 2 cups rice floor
  • 1 cup gram flour (besan)
  • 1/4 tsp turmeric powder
  • 1 tsp chilli power
  • 1/2 tsp asafetida powder
  • 1/2 tsp salt
  • 3/4 cup boiling water ( water required will depend on the flour absorption rate.)
  • a handful of fresh curry leaves
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Method :

  • Mix all ingredients except curry leaves,water and salt and sieve it to remove any lumps.
  • Mean time keep water for boiling.
  • When the water has come to boil add ladle by ladle to the flour mix. Since boiling water is being used, the flour will appear to look as if it needs more water. Mix well to see if it requires another spoon of water or not. Add additional rice flour or gram flour to the mix if the water content is too much.
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  • Place the mix into the idiyappam mould with the pakkavada disc with single or 3 stripes. It depends on how thin you want your pakkavada to be.
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  • Deep fry in hot oil for almost 5 mts on one side and a minute on the other. Do not allow the pakkavada colour to change to dark. It’ll have a burned taste.
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  • When the pakkavada is finished frying, fry the fresh curry leaves. Be careful when adding curry leaves to the hot oil as it will splutter very heavily.
  • Drain it in kitchen towel and add it to the pakkavada. Adding curry leaves will keep the pakkavada fresh for a long time.
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  • Enjoy with milk tea or decoction coffee !

 

Pakoda ( Pakkavada )
 
Prep time
Cook time
Total time
 
A simple savory snack for afternoon tea.
Author:
Recipe type: Snacks
Cuisine: Indian
Serves: 1-6
Ingredients
  • 2 cups rice floor
  • 1 cup gram flour (besan)
  • ¼ tsp turmeric powder
  • 1 tsp chilli power
  • ½ tsp asafetida powder
  • ½ tsp salt
  • ¾ cup boiling water ( water required will depend on the flour absorption rate.)
  • a handful of fresh curry leaves
Instructions
  1. Mix all ingredients except curry leaves,water and salt and sieve it to remove any lumps.
  2. Mean time keep water for boiling.
  3. When the water has come to boil add ladle by ladle to the flour mix. Since boiling water is being used, the flour will appear to look as if it needs more water. Mix well to see if it requires another spoon of water or not. Add additional rice flour or gram flour to the mix if the water content is too much.
  4. Place the mix into the idiyappam mould with the pakkavada disc with single or 3 stripes. It depends on how thin you want your pakkavada to be.
  5. Deep fry in hot oil for almost 5 mts on one side and a minute on the other. Do not allow the pakkavada colour to change to dark. It'll have a burned taste.
  6. When the pakkavada is finished frying, fry the fresh curry leaves. Be careful when adding curry leaves to the hot oil as it will splutter very heavily.
  7. Drain it in kitchen towel and add it to the pakkavada. Adding curry leaves will keep the pakkavada fresh for a long time.
  8. Enjoy with milk tea or decoction coffee !