Sift together the roasted rice flour, besan into a bowl
Add the ghee / melted butter, salt, chilly powder and the pepper powder to the bowl
Mix it well
Knead it into a smooth dough by adding water little by little
The consistency of the dough should be that for idiyappam or little looser than the one for chappathi
Change the disc of idiyappam mould / seva to the narrow slit like one for pakkavada / ribbon pakoda
Fill the mould with the dough
Heat oil in a deep fying pan and when it becomes hot, empty the seva to the hot oil in a circular motion
Fry the pakavadas until its golden colored
You can stir in between
Drain into a colander / kitchen towel
Fry the curry leaves and mix them with the pakavadas
Serve it hot with a cup of tea or you can store them for months in air tight containers too
