Pakkavada/Ribbon pakoda (A savory Kerala snack)

There are a few staple snacks my mom, my grand mom used to make when we were kids.They make them in bulk occasionally and its stored in airtight tin boxes. Me being a savory persons always loved them.
My mom used to make spicy mixture (my cornflake mixture is an easy version of it), pakkavada, kaya varuthathu (raw plantain chips), chakka varuthathu (raw jackfruit chips), masala peanuts, Murukku…..the list goes on and on.
The ones you get in the stores, i mean the bakery shops, small chips shops near bus stand n railway station in Kerala are equally good. They make it in pure coconut oil….yummm …divine :)
I always make my dad buy a couple of bags of these whenever I travel by bus or train for studies/work.
Life was pretty easy then. Anyway gone are those days…

Recently, while browsing through my mom’s recipe collection (of which we all 3 sis have made a copy of), i came across the pakkavada recipe.
Seemed simple, just a few ingredients. And also i had the gadget, the idiyappam press/mold (I got mine from my MIL,she got it from her MIL).

This is how it looks

Here is a link to the modern version of it.
I have seen this in a few Indian stores around. But the old ones are really sturdy and durable.

Here is the recipe.

You’ll need:

Besan / Gram flour (Chickpea flour) : 2 1/2 cups
Rice flour : 1 cup
Asafoetida : 1/2 tsp
Red chilli powder :  1 1/2 tsp
Melted butter: 1 1/2 tbsp
Warm water : enough to make the dough (approx 1 1/2 cups)
Salt : to taste
Curry leaves : a few sprigs (for garnish)

How to make:

In a mixing bowl, combine besan, rice flour, chilli powder, asafoetida, salt and melted butter.
Add warm water little by little and knead it into a smooth dough. It might be a little sticky, apply a little bit of oil on to your palms to keep the dough from sticking. But the consistency must be looser than the regular roti dough.
Put the narrow slit disc in the press and fill it with the dough by hand or by a spoon.

Heat oil in a deep frying pan. When it gets sizzling hot, pipe the dough into the oil slowly and carefully in a circular motion. Fry until it gets golden brown in color, and drain them on to a paper towel.
Do it in batches. Once done, turn off the heat and immediately add a few springs of curry leaves to the oil.
Be careful, it will splutter !!
Fry just for a few secs, drain and mix with the pakkavada.
Enjoy the anytime yummy snack :)

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