Pakkavada

400gm homemade rice flour 
100gm gram flour
1 tbsp Kashmiri chilli powder or chilli powder
1 tsp Hing powder
1 tbsp butter
3/4 tbsp salt or to taste
enough water to bind the flour into a dough
7 red dried chillies, break into smaller parts
6 to 7 curry leaves


Take two cups of raw rice ( I used basmati), soak for 2 hrs, drain and spread the raw rice on a paper. After about 20mins, start making it into powder using a mixer.  Do not leave it too long at room temperature,  if the rice dries off,  it would be difficult to make it into flour! Sieve at least 3 times before using. You will get about 4 1/2 cups of lour or about 400gm. or more. 

There is no need to fry the rice flour. In a bowl, mix in rice flour, gram flour, hing powder (asafoetida), and chilli powder. If preferred, you can add in some grounded cumin seeds for more flavour. Bind the powders with water. Once it becomes a dough, add in butter and mix well. Take a handful and put into a pressing mould, press out in semi-hot oil. Fry until golden brown. Dop the same until the dough finishes. Separately, fry dried chillies and sprinkle on top, the same with curry leaves. Check out the clip below for better understanding.