Pakkavada or Ribbon Pakoda


  1. Rice flour -1 ½ cup
  2. Gram flour or besan:-1 ½ cup
  3. Kashmiri Chilli powder:- 2-3 tsp
  4. Asafoetida or hing or kayam:- 1/2 tsp
  5. Fenugreek seed powder:- 2 tsp
  6. Turmeric powder:- ½ tsp
  7. Salt to taste
  8. Water to kneed
  9. Oil to fry

In a bowl add rice flour,besan, turmeric powder, chilli powder, salt,hing, Fenugreek seed powder and mix well.
Kneed it to a smooth dough by adding water little by little.
Take an idiappam mould using ribbon pakoda blade.
Fill the mould with dough.
Heat oil in a pan. Squeeze the dough carefully into hot oil. Add few curry leaves.
Fry the pakkavada until golden brown from both sides.
Drain the excess oil and transfer it to a paper towel and let it cool down completely. Transfer it to a clean and dry airtight containers. You can store it in airtight containers for few months.

Pakkavada or ribbon pakoda
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