ribbon pakoda recipe, how to make ribbon pakoda | ribbon murukku

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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.

ribbon pakoda recipe

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.

ribbon murukku recipe

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.

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ribbon pakoda recipe, ribbon murukku recipe
Ribbon Pakoda
5 from 5 votes
Ribbon pakoda are fried crisp ribbon shaped savory snack. They are easy to prepare and tastes good too. they are also known as ribbon murukku or ola pakoda or nada thenkuzhal.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Cuisine South Indian, Tamil Nadu
Course: Snacks

Servings 250 grams

Ingredients

  • ½ cup roasted chana dal or 70 grams
  • 1 dry red chilli , broken and seeds removed
  • ½ teaspoon cumin seeds
  • ½ cup besan or 70 grams (gram flour)
  • ½ cup heaped rice flour or 100 grams
  • 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
  • cup water or add as required
  • oil for deep frying as required

Instructions

making ribbon pakoda dough

  • 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.
  • 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.
  • 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.
  • Then add the ground roasted chana dal, 1 teaspoon salt and ⅛ teaspoon hing. 
  • Sift the whole mixture.
  • Then add 1 teaspoon white sesame seeds. Keep aside. 
  • 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.
  • Heat till all the butter melts. Now add the hot melted butter in the flour mixture.
  • 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.
  • Now add ⅓ cup water in parts and begin to knead the flour mixture.
  • 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

  • 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.
    making ribbon pakoda recipe
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Fry till they have become light golden.
  • Turn over the ribbon pakoda gently with a slotted spoon, so that they get fried evenly.
  • Now fry this side also till it becomes light golden.
  • Turn over a couple of times for even frying. Fry till they are crisp and golden.
  • 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.
  • Place them on kitchen paper towels. Fry the remaining pakoda in the same way.
  • When they are cooled, then place them in an air-tight container or box.
  • Serve ribbon pakoda as a diwali snack or a tea time snack.

Notes

  • You can also halve or double the recipe.
  • This recipe roughly serves 250 grams of ribbon pakoda.
Note that the approx nutrition data is for 1 serving of ribbon pakoda. 

Nutrition Info Approximate values

Calories: 340kcalCarbohydrates: 37gProtein: 7gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 640mgPotassium: 112mgFiber: 7gSugar: 2gVitamin A: 208IUVitamin B1 (Thiamine): 1mgVitamin B3 (Niacin): 1mgVitamin B6: 1mgVitamin C: 1mgVitamin D: 1µgVitamin E: 4mgVitamin K: 1µgCalcium: 45mgIron: 4mgMagnesium: 9mgPhosphorus: 23mgZinc: 1mg

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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.

making ribbon pakoda recipe

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.

making ribbon pakoda recipe

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.

making ribbon pakoda recipe

4. Then add the ground roasted chana dal+red chilies+cumin seeds flour.

making ribbon pakoda recipe

5. Add 1 teaspoon salt.

making ribbon pakoda recipe

6. Add ⅛ teaspoon hing or about 2 pinches of hing.

making ribbon pakoda recipe

7. Sift the whole mixture.

making ribbon pakoda recipe

8. Add 1 teaspoon white sesame seeds. Keep aside. Sesame seeds are optional and can be skipped.

making ribbon pakoda recipe

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.

making ribbon pakoda recipe

10. Heat till all the butter melts. Instead of butter you can also use oil.

making ribbon pakoda recipe

11. Now add the hot melted butter in the flour mixture.

making ribbon pakoda recipe

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.

making ribbon pakoda recipe

13. Now add ⅓ cup water in parts.

making ribbon pakoda recipe

14. Begin to knead the flour.

making ribbon pakoda recipe

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.

making ribbon pakoda recipe

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.

making ribbon pakoda recipe

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.

making ribbon pakoda recipe

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.

making ribbon pakoda recipe

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.

making ribbon pakoda recipe

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.

making ribbon pakoda recipe

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.

making ribbon pakoda recipe

22. Fry till the murukku has become light golden.

making ribbon pakoda recipe

23. Turn over the ribbon pakoda gently with a slotted spoon.

making ribbon pakoda recipe

24. Now fry this side also till it becomes light golden.

making ribbon pakoda recipe

25. Turn over a couple of times for even frying. fry till the ribbon pakoda are crisp and golden.

making ribbon pakoda recipe

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.

making ribbon pakoda recipe

27. Place them on kitchen paper towels. Fry the remaining pakoda in the same way.

ribbon pakoda recipe

28. When the ribbon pakoda are cooled, then place them in an air tight container or box.

ribbon pakoda recipe

29. Serve ribbon pakoda as a Diwali snack or a tea time snack.

ribbon murukku recipe

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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10 Comments

    1. looks like the pakoda has been fried too much. if any food snack is fried too much, the taste reduces. i am afraid now nothing can be done as there is no solution.

  1. i would like to try the recipe. We like spicy snacks. Can i add 2 or 3 red chillies.? What is your opinion? will it taste good in the case?

    1. you can try, but i am not sure how the texture will be – like will it be hard or crisp or crunchy.

    1. nice to know kumari and thanks for sharing your feedback on the ribbon pakoda recipe.

    1. stella, i have sent you email 3 days back on the method of stopping email notification. please check your inbox as well as spam folder if in case the mail has gone there. it is not possible to stop these recipes update (email) from our end. that can be done at your end only as our website info is saved in your browser. depending upon the browser, the method to stop these emails will vary.