Diabetes Friendly · Kerala · Snacks

Baked Ribbon Pakkavada – Diabetic Friendly Thursdays

Hello Everyone !!!

Team DFT created magic this week. “Unfrying the Fried Snacks” was the challenge and it was well received!!!.
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This week in DFT the theme was unfrying the fried snacks , honestly speaking it was pretty challenging for me . I wanted to make a favorite fried snack of mine , bake it and present it guilt free. I promise you all this snack is totally oil free if you are avoiding the curry leaves which is absolutely optional.

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Ribbon pakkavada is a very common delicious snack from kerala and tamilnadu . It is one of my favourite but I stopped eating it because it is deep fried and has rice flour in it . So this week in DFT we had to “unfry” a fried snack , so the first snack which came into my mind was this pakkavada , why not bake it and substitute rice flour with something similar to it . So I have baked this deep fried snack and instead of rice flour I substitiuted it with bajra ( pearl millet) flour . I have used chickpea flour and spices like chilly powder and asafoetida here with salt . I have only used couple of drops of ghee to fry the curry leaves to give it a flavour , you can avoid frying this curry leaves and slightly broil it without burning , add it to the pakkavada to give it a good flavour . Even though this is a baked snack millet and chickpea does have carbs in it so we cannot consume it a lot at a time , as usual portion control is key for this.  My recipe for pakkavada will yield almost 500 gms of pakkavada  , so the recommended portion size for one person is 50 gm which is approximately a standard 1/4 cup. More about ingredients is in the foot notes 

pkd8Yields- 500 gms  
Recommended serving size – 50 gm which is approximately 1/4 cup 
Preparation time – 10 minutes 
Cooking time – 15 to 20 minutes
Method- Easy 
Author- Parvathy V Nair 

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Ingredients 

Bajra Flour (pearl millet flour) – 1/2 cup 
Chick pea flour- 1/2 cup 
Paprika- 1/2 teaspoon ( can increase if you need more spice , feel free to use red chilly powder instead of paprika)
Asafoetida powder – one or two pinch 
Curry Leaves – 2 or 3 sprigs
Ghee- couple of drops to fry ( please don’t increase ghee amount , as we only need to slightly fry the curry leaves not too crispy)
Salt- As needed 
Water- As needed 

Method

1. Preheat Oven to 375F.

2.  In a bowl place bajra flour , chick pea flour , paprika , asafoetida and salt . Mix lightly with hand. 
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3. Using water little by little make a soft dough. You can use hot water to make the dough but not necessary . make sure the dough is not too soft 
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4. Stuff this dough into pakkavada / sevai maker . This is an equipment used in several parts of India to make several breakfast items or snacks. 
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5. Squeeze this dough into a baking tray which is lined with parchment paper. 
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6. Bake this for 10 to 12 minutes in the preheated oven . For some ovens the settings may be different so you may need to keep it longer or lesser in the oven . Take it outside without burning. 

7. In a pan heat couple of drops of ghee and fry the curry leaves . Mix these leaves with pakkavada and serve as a snack. 
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Foot Notes 

1. Bajra Flour ( Pearl Millet Flour )
Bajra is one of the old grains used by our ancestors which is very famous in Indian states like Gujarat, Rajasthan, Tamil Nadu and Karnataka. Nowadays it is recomended by several dieticians and nutritionists because of it’s high fibre content.Since it is an old grain and  it is not an expensive grain to consume .  Bajra has low GI compared to grains like rice and wheat  which means it increases blood sugar slowly as compared to other grains. It also has a high fibre content which keeps you fuller for a long time. Other various benefits of Bajra is as following 
a) High in proteins and amino acids
b) Good source of Iron 
c) Moderate source of Vitamin B1 

2. Chick Pea Flour
Chick pea flour is made from Garbanzo beans , excellent gluten free alternate and low glycemic index , but we have to keep in mind about portion control while eating chick pea flour because it is high in carbohydrates . That’s why I have made the snack using a mix of bajra flour and chick pea flour with a stress on portion control . I would also advice to have this snack during mid afternoon or mid morning not as a meal or after a meal . 

Check these links to read more about the nutritional benefits of the ingredients

http://www.livestrong.com/article/324113-bajra-roti-nutrition/

Health benefits of Bajra/ Pearl Millet?

http://www.thehealthsite.com/diseases-conditions/can-a-diabetic-eat-bajra-p214/
http://www.livestrong.com/article/306862-chickpea-diet/

Disclaimer 
“I am not a dietitian or nutritionist . My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietitian before making any changes to your diet”

Check here for this weeks mouthwatering snacks !!!

1. Sonal’s Lauki Palak Pakoda (Bottle Gourd Spinach Fritters)

2. Prachi’s Pan Fried Bread Pakora 

3. Chahat’s Baked Veggie Bread Rolls 

4. Anupama’s Green Gram Bonda 

5. Shailja’s Mixed Vegetable Cutlets

6. Apsara’s Baked Sweet Potato Chips

7. Suchi’s Baked Vegetable Samosa 

8. Swati’s Whole Wheat Moong Dal Samosa 

 

 

 

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10 thoughts on “Baked Ribbon Pakkavada – Diabetic Friendly Thursdays

    1. Yes Sona .. Originally made of rice flour and deep fried . It is a very famous kerala bakery snack . We used to hog on these when we where kids . I made a healthier version of it for DFT..

  1. Parvathy loved ur recipe.. My mom has this sevai maker and now that i am no more living with her.. i miss those yearly diwali snacks when she used to pull this out from her storage and make us delicious sevai snacks with it… I would love to pass on this recipe to her to try soon ! Thanks !

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