Ribbon Pakkavada

Ribbon Pakkavada is one of the south Indian favorite tea time snacks. Everyone always end up buying these snacks from stores. But its so easy to make at home too. And we could just eat fresher and tastier ones when made at home. We can be sure that its made in fresh oil too.

All you need is some basic ingredients which you will find in any Indian kitchen. You will also need a mould which would make the dough into the ribbon style for this snack. You can use this mould for making multiple other breakfast items like Idiyappam, snacks like sev, boondi etc. Its called Sevanazhi in Malayalam which you will find in most Indian stores. Its also available online known as Idiyappam Maker.

So lets go to the recipe now.Ola Pakkavada (16)

Ingredients:

  1. Besan/Chick pea flour – 1 cup
  2. Rice Flour – 1/2 cup
  3. Turmeric powder – 1/4 Tsp
  4. Red chilly powder – 1 Tbsp
  5. Kashmiri chilly powder – 1 Tsp
  6. Hing/ Asafoetida – 1/2 Tsp
  7. Sesame Seeds – 3/4 Tsp – Optional
  8. Salt – To Taste
  9. Butter – 1/2 Tbsp
  10. Oil – 1/2 Tsp
  11. Oil – for deep fry

Method:

  • In a bowl, mix all the Ingredients – Besan, Rice flour, Turmeric, Red Chilly, Kashmiri chilly powder, Hing, Salt, Sesame Seeds, Butter.
  • Add water gradually and make it into a dough (Not so hard and not so very soft).
  • Add a Tsp of oil and apply it over the dough. Place a damp towel/ kitchen towel on top of the dough and keep it aside for atleast half an hour.
  • Add enough oil to a thick bottomed vessel for deep frying.
  • Add the dough to the mould and we will use the disc which has the rectangular slit.
  • Drop the dough into the oil making a rotating motion. Just add enough that fits the pan in one round i.e the pan shouldn’t be overcrowded.
  • As soon as you drop the dough into the oil, it starts bubbling. When the bubbles stop, its a sign that cooking is done. It should be golden in colour. Drain out the oil and place the pakkavada onto an absorbent kitchen paper towel.Ola Pakkavada (15)
  • Once the entire batch of pakkavadas are fried, add some curry leaves to the same oil and deep fry. Drain it onto a kitchen towel and add it along with the pakkavadas into the container.
  • Store the pakkavadas in an air tight container once its cooled down completely.
  • Enjoy with your Evening Tea.Ola Pakkavada (17)Ola Pakkavada (16)Ola Pakkavada (7)

Notes:

  • Butter adds a nice texture to the pakkavada. It is optional and can be skipped. Instead of butter, oil can be added too.
  • Curry leaves gives a nice flavour to the pakkavada.
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