Ribbon Pakkavada

Ingredients

Roasted Gram Flour - 2 cups
Roasted Rice Flour - 1/2 cup
Red Chilli Powder - 2 tsp
Asafoetida Powder - 1/4 tsp
Shallots - 2 nos:
Garlic - 2-3 nos:
Curry Leaves - 5-6 nos:
Salt - as required
Ghee - 1 tbsp
Oil - as required for frying

Preparation Method

Grind the shallots, garlic, and curry leaves by adding 1/4 cup water; strain well and keep the juice aside.
Mix together the gram flour, rice flour, chilly powder, asafoetida powder and salt.
Add the ghee and mix well.
Gradually add the strained onion juice to the flour and knead to a smooth dough. The consistency of the dough should be that for idiyappam.
Heat oil in a large bottom pan; once the oil start to bubble, keep the flame in medium.
Place the ribbon pakkavada mold in an idiyappam maker or seva press. Take small portions out of the dough and fill the idiyappam maker.
Squeeze the dough carefully into the hot oil in circular motion and fry. Flip in between for even frying. Fry for 3-4 mins: or till it turns golden brown in color.
Remove from oil and drain off the excess oil on a kitchen towel or using a strainer.
Once pakkavada is cool down, break into pieces.
Crispy Ribbon Pakkavada is ready to enjoy as snacks. You can store the pakkavada in air tight glass jar for 2-3 weeks.

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