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Snacks

Pakkavada | Pokkuvada

A beloved snack in Kerala. This crispy and spicy ribbon-shaped delicacy is a staple during tea-time and festive occasions.

20 min total|Prep 10 min|Cook 10 min|4 servings|easy

Ingredientsfor 4 servings

2 cup Basen powder (Kadala maavu
1 cup Rice powder
1 tsp Asafoetida powder (Kayam)
2 tsp Red Chilli Powder
5 nos Shallots
Coconut oil, to taste
Salt, to taste

Preparation

Step 1
Gather all the required ingredients and keep it ready. Peel and clean the shallots and grind it along with red chilli powder and some water. Keep this paste separately.
Step 2
Get rice powder and basen powder in a bowl/vessel. Add the prepared shallot paste (made with red chilli powder), asafoetida powder and required quantity of salt. Mix them together along with some water and make a dough. Do not make it watery. Set aside for about 1/2-an-hour.
Step 3
Heat the oil in a cheenachatti/frying pan. Fill the batter into the Pokkuvada making equipment and apply it into the hot oil. Fry the pressed pakkavada in medium flame.
Step 4
When one side of the snack is cooked/fried properly, flip over and fry the other side too. Take care that the Pakkavada is not too much browned or burnt. Continue this procedure till you finish the dough.
Step 5
When colour of the Pakkavada turns into golden/light brown, take them out and keep in a plate/tray for about 10 minutes. Pakkavada/Pokkuvada is ready. Can be served as evening time snack with tea/coffee.

Tip

Jaggery burns easily. Melt it on low heat and always strain it to remove grit before adding it to the mixture.

PakkavadaPokkuvada

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Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

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Snacks

Pakkavada | Pokkuvada

A beloved snack in Kerala. This crispy and spicy ribbon-shaped delicacy is a staple during tea-time and festive occasions.

20 min total|Prep 10 min|Cook 10 min|4 servings|easy

Ingredientsfor 4 servings

2 cup Basen powder (Kadala maavu
1 cup Rice powder
1 tsp Asafoetida powder (Kayam)
2 tsp Red Chilli Powder
5 nos Shallots
Coconut oil, to taste
Salt, to taste

Preparation

Step 1
Gather all the required ingredients and keep it ready. Peel and clean the shallots and grind it along with red chilli powder and some water. Keep this paste separately.
Step 2
Get rice powder and basen powder in a bowl/vessel. Add the prepared shallot paste (made with red chilli powder), asafoetida powder and required quantity of salt. Mix them together along with some water and make a dough. Do not make it watery. Set aside for about 1/2-an-hour.
Step 3
Heat the oil in a cheenachatti/frying pan. Fill the batter into the Pokkuvada making equipment and apply it into the hot oil. Fry the pressed pakkavada in medium flame.
Step 4
When one side of the snack is cooked/fried properly, flip over and fry the other side too. Take care that the Pakkavada is not too much browned or burnt. Continue this procedure till you finish the dough.
Step 5
When colour of the Pakkavada turns into golden/light brown, take them out and keep in a plate/tray for about 10 minutes. Pakkavada/Pokkuvada is ready. Can be served as evening time snack with tea/coffee.

Tip

Jaggery burns easily. Melt it on low heat and always strain it to remove grit before adding it to the mixture.

PakkavadaPokkuvada

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

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