ribbon pakoda recipe with step by step pics. ribbon pakoda is a delicious variation of murukku and is also known as ribbon murukku, ola pakoda and nada thenkuzhal. these crisp fried ribbon shaped savory snack is easy to prepare and tastes good too.
there are many variations of preparing murukku by altering the proportions of rice flour, besan (gram flour) and oil or butter. addition of various spices and herbs also change the taste and flavor.
even ribbon pakoda is made in varied ways with different proportions of besan and rice flour. some variations also add roasted gram flour. addition of roasted gram flour makes the pakoda crispy and crunchy. whenever i make ribbon pakoda or murukku i do add some roasted chana dal flour to get that crispiness.
this ribbon murukku recipe also uses roasted chana dal flour and is very easy to make. the recipe roughly serves 250 grams of ribbon pakoda and will last for four to five days. you can also halve or double the recipe. you can also check the recipes of:
ribbon pakoda is usually made as diwali snack in south india, but you can even make it on any regular day and serve as a tea time snack.
if you are looking for more snacks recipes then do check:
ribbon pakoda recipe
ribbon pakoda are fried crisp ribbon shaped savory snack. they are easy to prepare and tastes good too. ribbon pakoda is also known as ribbon murukku or ola pakoda or nada thenkuzhal.
ingredients (1 cup = 250 ml)
- ½ cup roasted chana dal or 70 grams
- 1 dry red chilli , broken and seeds removed
- ½ teaspoon cumin seeds (jeera)
- ½ cup besan or 70 grams (gram flour)
- ½ cup heaped rice flour or 100 grams
- ⅛ teaspoon hing or 2 pinches of hing (asafoetida)
- 1 teaspoon salt or add as required
- 1 teaspoon white sesame seeds , optional
- 2 tablespoons butter or oil
- ⅓ cup water or add as required
- oil for deep frying as required
how to make recipe
making ribbon pakoda dough
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in a grinder jar, take ½ cup roasted chana dal, 1 dry red chilli (broken and seeds removed) and ½ teaspoon cumin seeds. you can add ½ to 1 teaspoon red chili powder and ½ teaspoon cumin powder instead of dry red chili and cumin seeds.
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grind to a fine powder. keep aside. for more spicy ribbon pakoda, you can add 2 to 3 dry red chilies. you can also add green chili paste instead of dry red chili. ginger paste or garlic paste or onion paste can also be added.
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take a plate, pan or a large mixing bowl. place a sieve on top of it. add ½ cup besan and ½ cup heaped rice flour.
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then add the ground roasted chana dal, 1 teaspoon salt and ⅛ teaspoon hing.
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sift the whole mixture.
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then add 1 teaspoon white sesame seeds. keep aside.
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in a small pan or a bowl heat 2 tablespoons butter or oil. i have used salted butter, but you can even use unsalted butter.
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heat till all the butter melts.
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now add the hot melted butter in the flour mixture.
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with a spoon or spatula mix the butter with the flour. mix very well. check the taste and if required you can add some more salt.
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now add ⅓ cup water in parts and begin to knead the flour mixture.
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knead to a smooth and non-sticky dough. cover and keep aside. if the dough looks dry then you can add some more water. if it becomes sticky then add some more besan.
frying ribbon pakoda
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use the nozzle shown in the below picture for preparing ribbon pakoda. this one has serrated edges. you can even use the plain one without the serrated edges. also heat a kadai and add oil as required for deep frying ribbon pakodas.
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apply some water or oil in the chakli/murukku maker. then take a portion of the murukku dough and place it inside the murukku maker. cover with the top part and keep aside.
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let the oil in the kadai become medium hot. check the oil temperature by adding a small piece of the dough. if the dough comes up gradually and steadily on top, the oil is hot enough to fry. if it comes up too quickly, then oil is too hot. if it settles down at bottom of kadai or comes up very slowly, the oil is not hot enough.
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when the oil is hot enough, directly press holding the murukku maker on top of the oil and let the ribbon murukku directly fall in the oil.
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while pressing rotate in a concentric circle from the center to outwards similar to making a chakli. do not over crowd the kadai with ribbon pakoda. add as much as needed without overcrowding the kadai.
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after adding the murukku, do not touch them immediately with the slotted spoon as they break. let them get fried first. they need to become crisp first and then you can turn them over with the slotted spoon.
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fry till the murukku has become light golden.
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turn over the ribbon pakoda gently with a slotted spoon, so that they get fried evenly.
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now fry this side also till it becomes light golden.
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turn over a couple of times for even frying. fry till the ribbon pakoda are crisp and golden.
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when the oil stops sizzling it means the pakoda are fried. then remove them with a slotted spoon or a strainer spoon. do not over brown or else the pakora becomes slightly dense. also do not fry at low heat or low flame or else the pakora absorbs too much oil.
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place them on kitchen paper towels. fry the remaining pakoda in the same way.
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when the ribbon pakoda are cooled, then place them in an air-tight container or box.
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serve ribbon pakoda as a diwali snack or a tea time snack.
recipe notes
- you can also halve or double the recipe.
- this recipe roughly serves 250 grams of ribbon pakoda.
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how to make ribbon pakoda recipe
1. in a grinder jar, take ½ cup roasted chana dal, 1 dry red chilli (broken and seeds removed) and ½ teaspoon cumin seeds. you can add ½ to 1 teaspoon red chili powder and ½ teaspoon cumin powder instead of dry red chili and cumin seeds.
2. grind to a fine powder. keep aside. for more spicy ribbon pakoda, you can add 2 to 3 dry red chilies. you can also add green chili paste instead of dry red chili. ginger paste or garlic paste or onion paste can also be added.
3. take a plate, pan or a large mixing bowl. place a sieve on top of it. add ½ cup besan and ½ cup heaped rice flour.
4. then add the ground roasted chana dal+red chilies+cumin seeds flour.
5. add 1 teaspoon salt.
6. add ⅛ teaspoon hing or about 2 pinches of hing.
7. sift the whole mixture.
8. add 1 teaspoon white sesame seeds. keep aside. sesame seeds are optional and can be skipped.
9. in a small pan or a bowl heat 2 tablespoons butter or oil on a low flame. i have used salted butter, but you can even use unsalted butter.
10. heat till all the butter melts. instead of butter you can also use oil.
11. now add the hot melted butter in the flour mixture.
12. with a spoon or spatula mix the butter with the flour. mix very well. check the taste and if required you can add some more salt.
13. now add ⅓ cup water in parts.
14. begin to knead the flour.
15. knead to a smooth non-sticky dough adding water as required. cover and keep aside. if the dough becomes sticky, then you can add some more besan. if the dough looks dry, then add some more water.
frying ribbon pakoda
16. use the disc shown in the below picture for preparing ribbon pakoda. this one has serrated edges. you can even use the plain one without the serrated edges. also heat a kadai and add oil as required for deep frying ribbon pakodas.
17. apply some water or oil in the chakli/murukku maker. then take a portion of the murukku dough and place it inside the murukku maker. cover with the top part and keep aside.
18. let the oil in the kadai become medium hot. check the oil temperature by adding a small piece of the dough. if the dough comes up gradually and steadily on top, the oil is hot enough to fry. if it comes up too quickly, then oil is too hot. if it settles down at bottom of kadai or comes up very slowly, the oil is not hot enough.
19. when the oil is hot enough, directly press holding the murukku maker on top of the oil and let the ribbon murukku directly fall in the oil.
20. while pressing rotate in a concentric circle from the center to outwards similar to making a chakli. do not over crowd the kadai with ribbon pakoda. add as much as needed without overcrowding the kadai.
21. after adding the murukku, do not touch them immediately with the slotted spoon as they break. let them get fried first. they need to become crisp first and then you can turn them over with the slotted spoon.
22. fry till the murukku has become light golden.
23. turn over the ribbon pakoda gently with a slotted spoon.
24. now fry this side also till it becomes light golden.
25. turn over a couple of times for even frying. fry till the ribbon pakoda are crisp and golden.
26. when the oil stops sizzling it means the ribbon pakoda are fried. then remove ribbon pakoda with a slotted spoon or a strainer spoon. do not over brown or else the pakora becomes slightly dense. also do not fry at low heat or low flame or else the pakora absorbs too much oil.
27. place them on kitchen paper towels. fry the remaining pakoda in the same way.
28. when the ribbon pakoda are cooled, then place them in an air tight container or box.
29. serve ribbon pakoda as a diwali snack or a tea time snack.
Tried..came out very crisp. Thanks for the receipe
nice to know kumari and thanks for sharing your feedback on the ribbon pakoda recipe.
Do not send me any more emails thanks
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