I almost love all the delicacies of Kerala. I say almost because I have a slightly different kind of taste buds. For example, I love banana chips but I don’t like banana jaggery chips (sarkara varatti). I have similar quirks with many other foods—I don’t like milk, but I do enjoy milk products like curd, paneer, and ghee.
When it comes to pakavada, I used to mostly buy them from stores. But one day, I tasted the ones made by my granny, and it was a whole new experience. She would give a curry leaves tadka after cooking the entire batch of pakavada. And let me tell you—the tadka would steal the show! Even without it, pakavada tastes amazing, but that tadka? Like the cherry on top.
I’ve even found a store near me that provides pakavadas with the curry leaves tadka, which I buy when I have guests and not enough time to cook. Yet, nothing beats a home-cooked batch. Since this is a Kerala recipe, trust me—it’s actually very easy to make at home.
So, jumping straight to the recipe…
Ingredients
- Rice flour – 1 cup
- Chickpea flour (besan) – 2 tbsp (optional, adds crispiness)
- Butter or ghee – 2 tbsp
- Curry leaves – 6–8, finely chopped
- Salt – to taste
- Red chili powder – ½ tsp (adjust to taste)
- Hing (asafoetida) – a pinch
- Turmeric powder – ¼ tsp
- Water – as needed to make the dough
- Oil – for deep frying
Instructions
- Make the dough: In a bowl, mix rice flour, besan, butter/ghee, curry leaves, salt, red chili powder, hing, and turmeric powder. Gradually add water to form a soft, pliable dough.
- Shape the pakavada: Use a sevanazhi (murukku press) with a ribbon-shaped disc, or shape small portions by hand into thin ribbons or elongated ovals. Slight twists or ridges will make them crispier.
- Heat oil: Heat oil on medium flame. Test by dropping a small piece of dough—it should rise slowly and sizzle.
- Fry: Fry in small batches until golden brown and crispy. Drain on paper towels.
- Cool and store: Let cool completely and store in an airtight container.
Optional: Curry Leaves Tadka (The Cherry on Top!)
- Heat 1–2 tsp of ghee or oil in a small pan.
- Add a few curry leaves and a pinch of hing.
- Pour this aromatic tadka over the pakavadas just before serving.
This recipe gives you the authentic taste of Kerala’s ribbon vadas, with that extra special touch if you add the tadka. Crispy, aromatic, and completely irresistible—perfect for tea time or as a snack for guests!