Kerala style Pakkavada, Ribbon Pakoda Recipe
Author:
Yummy N Tasty
Posted on,
4, Oct 2016
22.1 K views.
20
3.8/5 ( 63 votes )
Yields
- servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
30-40 mins
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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
Instructions:
Initial Preparation:
- Blend together the ingredients listed in 'For Masala water'. Strain well and keep the juice.
- 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.
- In a large mixing bowl, add in the roasted flour, pepper powder, red chilli powder, hing powder, salt and combine well.
- 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:
- Place the ribbon pakoda mould in an idiyappam maker or seva press. Take small portions out of the dough and fill the idiyappam maker.
- Heat oil in a heavy bottomed deep pan at medium heat. (refer notes)
- Once the oil is hot, squeeze the dough carefully into the hot oil in circular motion.
- Set heat to low-medium, fry until golden brown on both sides for about 3-4 minutes. Flip to both sides for even frying.
- Remove from oil using a perforated spoon and transfer to a kitchen paper towel.
- Continue the process with rest of the dough.
- Finally add curry leaves in the hot oil, and fry until crispy. Transfer to a paper towel and let it cool.
- Once the pakoda is cool, break it into 2-3 inch pieces.
- Take a clean and dry airtight container, add in the pakoda pieces, fried curry leaves and close it with a lid.
- 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.
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Kerala style Pakkavada, Ribbon Pakoda Recipe
Author - Yummy N Tasty |
Posted on - 4, Oct 2016 |
Recipe URL, https://www.yummyntasty.com/recipes/kerala-style-pakkavada-ribbon-pakoda-recipe/ |
Cooking time - 30-40 minutes |
Serving - - person(s) |
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
Instructions :
Initial Preparation:
- Blend together the ingredients listed in ‘For Masala water’. Strain well and keep the juice.
- 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.
- In a large mixing bowl, add in the roasted flour, pepper powder, red chilli powder, hing powder, salt and combine well.
- 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:
- Place the ribbon pakoda mould in an idiyappam maker or seva press. Take small portions out of the dough and fill the idiyappam maker.
- Heat oil in a heavy bottomed deep pan at medium heat. (refer notes)
- Once the oil is hot, squeeze the dough carefully into the hot oil in circular motion.
- Set heat to low-medium, fry until golden brown on both sides for about 3-4 minutes. Flip to both sides for even frying.
- Remove from oil using a perforated spoon and transfer to a kitchen paper towel.
- Continue the process with rest of the dough.
- Finally add curry leaves in the hot oil, and fry until crispy. Transfer to a paper towel and let it cool.
- Once the pakoda is cool, break it into 2-3 inch pieces.
- Take a clean and dry airtight container, add in the pakoda pieces, fried curry leaves and close it with a lid.
- 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.
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