Kerala style Pakkavada, Ribbon Pakoda Recipe

Filed under Vegetarian
4, 29 reviews

Happy Navratri in advance..

Recipe Details  
 
4, 29 reviews

Posted by
Posted on 4, Oct 2016
Serving - people
Ready in 30-40 minutes
Post Views 4.6 K views
Post Rating 3.97 out of 5 , from 29 reviews
Click here to view the recipe in Malayalam - Opens new tab.
Ingredients
  • Chickpeas flour, Besan Flour – 2 cup
  • Rice flour – ½ cup
  • Pepper powder – 1 Teaspoon
  • Kashmiri Red Chilly powder – 1 Tablespoon, adjust according to your spice level
  • Hing, asafoetida Powder– ¾ Teaspoon
  • Curry leaves - 1 sprig
  • Water - approx: 1 cup
  • Salt to taste
  • Oil to deep fry

For Masala water:

  • Garlic - 2-3 cloves
  • Red Pearl Onion - 2 Nos
  • Curry leaves - 3-4 Nos
  • Water - ½ cup
Directions

Initial Preparation:

  1. Blend together the ingredients listed in 'For Masala water'. Strain well and keep the juice.
  2. In a large pan, add in the besan flour and rice flour. Dry roast until the raw smell disappears on low heat for about 3-5 minutes. Stir continuously.
  3. In a large mixing bowl, add in the roasted flour, pepper powder, red chilli powder, hing powder, salt and combine well.
  4. Add in the prepared masala water and mix well. Then add the water little by little into the mixture, knead well and make a soft pliable dough. Adjust salt.

Pakoda Preparation:

  1. Place the ribbon pakoda mould in an idiyappam maker or seva press. Take small portions out of the dough and fill the idiyappam maker.
  2. Heat oil in a heavy bottomed deep pan at medium heat. (refer notes)
  3. Once the oil is hot, squeeze the dough carefully into the hot oil in circular motion.
  4. Set heat to low-medium, fry until golden brown on both sides for about 3-4 minutes. Flip to both sides for even frying.
  5. Remove from oil using a perforated spoon and transfer to a kitchen paper towel.
  6. Continue the process with rest of the dough.
  7. Finally add curry leaves in the hot oil, and fry until crispy. Transfer to a paper towel and let it cool.
  8. Once the pakoda is cool, break it into 2-3 inch pieces.
  9. Take a clean and dry airtight container, add in the pakoda pieces, fried curry leaves and close it with a lid.
  10. Use as needed.

Yield: Makes about 4-5 cups

Notes:

  • To test the hotness of the oil, just drop a little dough into the hot oil. If it immediately comes to the top surface, oil is hot enough.
4, 29 reviews

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