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Crispy, savory rice fritters from the heart of Kerala. Made with a coarse batter of raw and cooked rice, shallots, and spices, these deep-fried delights are the perfect companion for a hot cup of tea.
Prepare the Rice (3-4 hours)
Grind the Batter (5 minutes)
Mix and Rest the Batter (15 minutes)
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Crispy, savory rice fritters from the heart of Kerala. Made with a coarse batter of raw and cooked rice, shallots, and spices, these deep-fried delights are the perfect companion for a hot cup of tea.
This kerala recipe takes 40 minutes to prepare and yields 4 servings. At 376.6 calories per serving with 6g of protein, it's a moderately challenging recipe perfect for snack.
Deep Fry the Pampada (15-20 minutes)
Drain and Serve (5 minutes)
For extra texture and a nutty flavor, add 2 tablespoons of finely chopped coconut pieces (thenga kothu) to the batter.
Add 1/4 teaspoon of turmeric powder for a golden color and a pinch of black pepper for extra heat.
If shallots are unavailable, you can substitute them with 1 medium-sized finely chopped red onion.
The primary ingredient is rice, which is a rich source of carbohydrates that provide a quick boost of energy.
Spices like ginger and asafoetida (hing) are traditionally used in Indian cuisine for their digestive properties, which can help alleviate indigestion and bloating.
This recipe is entirely plant-based, making it a suitable and delicious snack option for vegans and vegetarians.
Pampada, also known as Ari Vada, is a traditional savory fritter from Kerala, South India. It's made from a coarse batter of raw and cooked rice mixed with shallots, ginger, green chilies, and curry leaves, then deep-fried until crispy.
If your batter is too thin, it will absorb a lot of oil. To fix it, add 1-2 tablespoons of rice flour and mix well. This will help thicken the batter and make the pampada crispier.
While traditionally deep-fried, you can try making them in an air fryer for a lower-oil version. Preheat the air fryer to 180°C (350°F), place small patties of the batter on a greased tray, spray with a little oil, and air fry for 15-20 minutes, flipping halfway through. The texture will be less crispy than the deep-fried version but still delicious.
Pampada is best enjoyed fresh and hot. However, you can store leftovers in an airtight container at room temperature for a day. To reheat, warm them in an oven or air fryer for a few minutes to regain some crispiness.
Pampada is a deep-fried snack, so it is high in calories and fat and should be consumed in moderation. However, it is made from whole ingredients like rice and spices and is naturally gluten-free and vegan.
One serving of Pampada (approximately 4 pieces or 130g) contains around 300-350 calories, primarily from carbohydrates in the rice and fat from the deep-frying oil.