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 !
Recipe by Seemology at https://www.seemology.com/pakoda-pakkavada/