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DISH NAME : RIBBON PAKKAVADA (KOKKUVADA)
Preparation Time : 15 minutes
Cooking Time : 20 minutes
Description
Pakkavada is a crispy, ribbon-like snack made with gram flour with rice flour and chilli powder , fennel, curry leaves added to it. It is fried till crispy. Since pakkavada is made with gram flour, it may cause flatulence & hence asafoetida is added. A kitchen press is used and a special disc is inserted to it. In some press, pakkavada disc has just a single opening, while in some, it has multiple. Mine has 6 .
Note
1) I used 1/2 tsp. salt. Be careful with salt.
2) Since we do not like spiciness, i added 1 tsp. Kashmiri chilli powder & 1/2 tsp. spicy chilli powder. And added 1 green chilli which is moderately hot.
3) Gram flour may cause gas and bloating, hence asafoetida is added. Adding larger qtys., of asafoetida will cause bitterness.
4) There are people who do not add shallots.
5) Usually coconut oil is used to fry this snack.
6) The rice flour used is fine and roasted. If roasted rice flour is not available, take fine rice flour and roast in (without oil) on medium flame for 2 minutes. Allow it to cool down before using it.
7) Using good and fresh coconut oil will keep ribbon pakkavada fresh and tasty for about 2 weeks.
| Quantity | Name | |
|---|---|---|
| 1 Cup | Gram flour | |
| 1 Cup | Rice flour, roasted | |
| 0.5 Tsp. | Salt | |
| 1 Tsp. | Kashmiri chilli powder | |
| 0.5 Tsp. | Chilli powder | |
| 0.25 Tsp. | Asafoetida, powder | |
| 500 Ml. | Coconut oil, to fry | |
| 2 Sprigs | Curry leaves | |
| To grind | ||
| 6 No.s | Garlic cloves | |
| 1 No. | Green chillies | |
| 0.5 Tsp. | Fennel seeds | |
| 3 No.s | Shallots chopped | |
Method
1) Take gram flour and add rice flour to it. Mix well.
2) Add kashmiri chilli powder, chilli powder, salt andafoetida. Mix well.
3) Meanwhile grind all ingredients given under "to grind" with about 5 tbsp. of water. Keep for about 1/2 an hour till flavors are infused. Then strain and add to gram flour mix, liitle by little. Form a smooth dough. Do not knead heavily.
4) Insert straight hole disc into kitchen press. Add dough into kitchen press.
5) Heat coconut oil. Oil should be sufficiently hot. Press dough into hot oil. Let it fry till crisp. Turn and fry on other side too. Remove from oil. Fry till the entire dough is used up.
6) Now fry curry leaves too.
7) With hand, cut ribbon pakkavada into small pieces.Add fried curry leaves to ribbon pakkavada.
8) When cool store in an airtight container. Will keep for about 2 weeks.
Serving Suggestions
Can be served as snack.