(Ribbon Pakoda/Kokkuvada/Ribbon Pakkavada)
Prep Time 15 minutes
Cook Time 15 minutes
Course Snack
Cuisine Indian


  • 1 cup Besan flour (Gram Dal Flour)
  • 1 cup roasted rice flour
  • 1 teaspoon chili powder
  • 1 teaspoon kashmiri chili powder
  • ½ teaspoon turmeric
  • 2 teaspoon vegetable oil *
  • ½ teaspoon asafetida
  • 2 teaspoon garlic-ginger paste
  • ½ teaspoon fennel seed powder
  • ½ teaspoon garam masala
  • 1 teaspoon salt
  • Water, as needed (we used 3/4 cup)
  • Oil for frying **
  • Idiyappam Mold (using disc with anywhere from 1-4 lines, or a Sev machine)


  • In a bowl, add Besan Flour, rice flour, chili powder, Kashmiri chili powder, turmeric, asafetida, oil, ginger-garlic paste, fennel seed powder, Garam Masala and salt.***
  • Mix everything together.
  • To make a soft dough, gradually add 3/4 cup of water to the bowl. Mix in between adding the water and kneading into a soft dough.
  • Add oil to the frying pan and let the oil get hot. When oil is hot, turn heat to medium.
  • Coat the inside of the mold with a little bit of oil. Add the disc with the lines to the bottom of the Idiyappam Mold/Sev Machine.
  • Place dough into Idiyappam Mold and close the lid tight.
  • Turn the handle of Idiyappam Mold over the hot oil in circles to get the pressed dough into the oil for frying.
  • Allow frying for 1-2 minutes or until crispy. Then turn over to the other side.
  • Allow frying for another 1-2 minutes. Remove from the oil and place on a plate with a paper towel in order to absorb the oil.
  • Repeat with the rest of the dough until everything has been fried. Enjoy the snack!



*Use the same type of oil you will be frying with.
**Amount depends on pan used for frying, you want half or just less than half of the pan covered (We used corn oil or you could use Vegetable, Sunflower or any refined oil of your choice).
***Spices can be adjusted to your taste.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
Keyword vegetarian


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