- Roasted Rice flour – 1 cup
- Besan/Gram flour – 2 cup
- Red chilli powder – 1 1/2 tsp or as per the taste
- Asafoetida – 1/2 tsp
- Melted Butter or ghee – 1 1/2 Tbsp
- Curry leaves fried – few
- Water : 11/2 cup (approx) or as per required
- Oil for frying
- In a mixing bowl, sift and add the rice flour, gram flour/besan, salt and red chilly powder.
- Mix well and drizzle melted butter.
- Mix well and knead this into smooth dough by adding water little by little and keep it aside.
- In the meanwhile heat oil in a deep frying pan.(and make sure that the oil should be properly hot).
- Fill the seva/idiyappam mould with the dough after putting the narrow slit disc/ pakkavada/ribbon pakoda disc in it.
- Press the dough to hot oil in circular motion.
- Fry until, it gets a golden color and drain the excess oil onto a colander or paper towel and let it cool completely.
- After you finish making pakkavada , slowly slide in some curry leaves into the hot oil and fry drain them too and mix with the pakkavada.( when you add curry leaves it will splutter so close the pan immediately with a lid).
- Enjoy with hot cup of tea.
- You can store pakkavada in airtight containers.
Note :-While kneading dough it may stick to your hands at first but the butter or ghee will help to get smooth dough as you progress with kneading.
The consistency of dough should be little bit looser than chappathi dough.