Pakavada

Pakavada: Rice & Besan  Ribbon Snack

Crispy pakkavada chips (ribbon pakoda) are a popular South Indian snack made by deep-frying a spiced mixture of rice flour and besan (gram flour) using a murukku press. The dough is flavored with red chili powder, asafoetida, and sesame seeds, creating a savory, crunchy treat. Best served hot with tea

Yield: about 30–35 sticks (depending on size) 

Prep time: 15 minutes (+ 30 minutes resting) 

Fry time: 6–8 minutes per batch

Ingredients

- 2 cups (240 g) rice flour 

- 1 cup (120 g) besan (gram/chickpea flour) 

- 2 tbsp (30 g) ghee, melted 

- 1 tsp fine salt (adjust to taste) 

- 1/2 tsp asafoetida (hing) 

- 1 tsp red chili powder (or to taste) 

- 3/4 – 1 cup warm water (approx.; adjust as needed) 

- Neutral oil for deep frying

Method

1. Combine dry ingredients: In a large bowl whisk together rice flour, besan, salt, asafoetida and chili powder until evenly distributed. 

2. Add fat: Stir in melted ghee until the mixture resembles coarse crumbs. 

3. Form dough: Gradually add warm water, a few tablespoons at a time, and mix to form a soft, pliable dough similar to chapati dough (not sticky). Cover with a damp cloth and rest for 30 minutes. 

4. Shape: Heat oil in a deep fryer or heavy-bottomed pan to 350°F (175°C). Fill a piping/mould press or sev/mixture press fitted with a tape-shaped/nozzle plate with the rested dough. If using moulds, lightly oil them first. 

5. Fry: Press the dough directly into the hot oil in long tape-like strips. Fry in small batches, turning occasionally, until golden brown and crisp, about 3–4 minutes per side. Maintain oil temperature to avoid excessive oil absorption. 

6. Drain & season: Remove with a slotted spoon and drain on paper towels. While still warm, sprinkle extra salt or chili powder if desired. 

7. Cool & store: Cool completely before storing in an airtight container; stays crisp for up to 2 weeks.

  Notes

·         Texture: Rice flour gives a crisp bite; adjust besan ratio for a slightly softer interior. 

·         Spice: Substitute or add ground cumin, kala namak, or chat masala for variation. 

·         Equipment: A sev press, murukku press, or any extruder with a flat/tape plate produces the traditional shape. 

Dough Consistency: If the dough is too dry, it will break while pressing. If too wet, it will absorb too much oil.