Ribbon Pakoda is a crunchy, tasty savoury made by preparing adough of different flour & spices and then frying it after passing throughpress / mold. This is commonly made in homes during Diwali and a healthy snack compared to the packed foods. Ribbon Pakoda Recipe is explained in this post with step by step pictures and video.
Ribbon Pakoda is one of the popular snacks that we make for Diwali. I make Ribbon Pakoda quite often to fill up the snack box as kids are fond of it.
About Ribbon Pakoda
Ribbon Pakoda also called as Nada Thenkuzhal, Ola Pakoda or Ribbon Murukku is one of my fav snacks. As kids we used to call it oatu pakoda as it sounds catchy.
This is a instant quick version of ribbon pakoda. Do try it and enjoy. I am sure this will be easy for beginners too.
Ingredients
- Flour – A mix of rice flour, besan flour and gram dal flour is used for Ribbon Pakoda.
- Butter – Butter is added to give a soft melt in the mouth texture. Use fresh butter preferable homemade butter.
- Sesame Seeds – Sesame seeds is added for flavour and crunch.
- Red Chilli powder – Red Chilli powder not only gives good color, it also adds spice to ribbon pakoda.
- Hing – Hing is added for a nice flavour and alaos aids in digestion.
- Oil – You can either use refined oil or groundnut oil for deepfrying. I mostly use groundnut oil.
More similar recipes
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Ribbon Pakoda
Ingredients
- 1 cup rice flour idiyappam flour
- 1/4 cup besan Flour kadalaimaavu
- 1/4 cup fried gram dal flour
- 1 tbsp butter melted
- 1 tsp chilli powder
- 1 tsp sesame seeds
- a pinch hing
- salt to taste
- oil to deep fry
Instructions
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To a sieve add add 1 cup rice flour, 1/4 cup besan flour.
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Add 1/4 cup gram dal flour(pottukadalai maavu). Grind fried gram dal to a fine powder and add it to the sieve.
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All the flours are ready to be sieved.
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Sieve it well. Discard the remains.
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Mix it well once then add 1 tsp sesame seeds, 1 tbsp melted butter, 1 tsp red chilli powder, required salt and a pinch hing.
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Mix this well first. Add water little by little make a soft dough
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Make a soft pliable dough not too stiff not too loose.
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Now make cylindrical logs and keep it ready.
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Fix ribbon murukku plate into the press.Grease the press with oil then fill it up with the batter till 3/4th and keep it ready.
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Press to check and see.
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Meanwhile heat oil.Press the dough starting from the edge to the center in a circular motion in the preheated oil. Do not add more layers to ensure even cooking.
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Turn over to other side when the bubbles ceases and cook again till bubbles ceases(shh sound reduces).
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Remove once its golden brown on both the sides.Drain it tissue paper, cool down completely and then seperate and store it in an airtight container. Repeat to finish the dough.
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Break it roughly and store.
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Ribbon Pakoda ready!
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Crispy and Crunchy Ribbon Pakoda is ready to serve!
Video
Notes
- If you like pepper you can add 1/4 tsp freshly ground but make sure its fine enough to get through the press.
- You can also add garlic paste say 1 tsp.
- I used white sesame seeds, you can use black sesame seeds too.
Nutrition
Ribbon Pakoda Recipe Step by Step
1.To a sieve add add 1 cup rice flour, 1/4 cup besan flour.
2.Add 1/4 cup gram dal flour(pottukadalai maavu). Grind fried gram dal to a fine powder and add it to the sieve.
3.All the flours are ready to be sieved.
4.Sieve it well. Discard the remains.
5.Mix it well once then add 1 tsp sesame seeds, 1 tbsp melted butter, 1 tsp red chilli powder, required salt and a pinch hing.
6.Mix this well first.Add water little by little make a soft dough
7.Make a soft pliable dough not too stiff not too loose.
8.Now make cylindrical logs and keep it ready.
10.Fix ribbon murukku plate into the press.Grease the press with oil then fill it up with the batter till 3/4th and keep it ready.
11.Press to check and see.
12.Meanwhile heat oil.Press the dough starting from the edge to the center in a circular motion in the preheated oil. Do not add more layers to ensure even cooking.
13.Turn over to other side when the bubbles ceases and cook again till bubbles ceases(shh sound reduces). 
14.Remove once its golden brown on both the sides. Drain it tissue paper, cool down completely and then seperate and store it in an airtight container. Repeat to finish the dough.
15.Break it roughly and store.
16.Ribbon Pakoda ready!
Crispy and Crunchy Ribbon Pakoda is ready to serve!
Expert Tips
- If you like pepper you can add 1/4 tsp freshly ground but make sure its fine enough to get through the press.
- You can also add garlic paste say 1 tsp to the dough.
- To add more spice you can add 1.5 tsp kashmiri red chilli powder.
- I used white sesame seeds ,you can add black sesame seeds too.
Variations
- This is plain version of ribbon pakoda, you can add garlic,pepper to add more flavour.
- You can skip fried gram dal flour and add besan flour for that quantity too.But adding fried gram dal powder gives a light texture to the pakoda so I prefer adding it.
Shelf life
- This keeps well for about a week or upto 10 days in room temperature.
- Store in a clean dry airtight container.
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