ribbon pakoda

Ribbon Pakoda | Ribbon Pakoda Recipe | Ribbon Murukku

What is Ribbon Pakoda?

Ribbon pakoda is a super crisp South Indian snack that has an interesting shape and texture and simple flavors. This ribbon pakoda recipe is prepared with rice flour and gram flour, flavored with asafetida, sesame seeds, cumin seeds, red chili powder, and turmeric powder. It is also known as ribbon murukku, ola pakoda, ottu pakoda. The ribbon pakoda recipe differs. It is prepared using different ingredients, at times the proportion of rice flour and gram flour differs. It can be served with a cup of tea. This Diwali, impress your guests with this interesting snack.

Let’s talk about the ingredients for Ribbon Pakoda:

Ribbon pakoda is a staple snack prepared on the occasion of Diwali, especially in South India. Murukku recipes are very popular in the South. For me, as it is mathri in North India, it is murukku in the South. Talking about mathri, on the blog you can find the Nimki from West Bengal, the healthy yet flaky whole wheat mathri, perfect for tea-time masala mathri, etc.

For ribbon pakoda recipe, following are the required ingredients:

Flours: In this ribbon pakoda recipe rice flour and gram flour have been used in a 2:1 ratio. Regular gram flour has been used. Roasted gram flour can also be used for a crispier texture.

Flavoring: Asafetida, sesame seeds, cumin seeds, red chili powder, and turmeric powder have been used to flavor the ribbon pakoda. These flavors compliment each other very well.

Hot Oil: Little hot oil is added while preparing the dough for making ribbon pakoda.

Namkeen Making Machine: It is not an ingredient but is essential to make ribbon pakoda. It is a simple device with different attachments which can be used to make a variety of snacks and namkeen. One of the attachments is for ribbon pakoda. The picture of the attachment I used has been shared in the recipe part.

Similar Recipes on the blog

At festivals, various snacks are prepared in every household. Different mathri recipes have already been shared above. Other than mathri, chivda is also a very popular jar snack. Be it poha chivda or murmura chivda.

How to serve Ribbon Pakoda?

Make it this Diwali and serve it to your guests.

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How to make Ribbon Pakoda?

1.This recipe makes approximately 1 big jar of ribbon pakoda.

ribbon pakoda

2.In a mixing bowl add 1 cup rice flour (chawal ka atta), ½ cup gram flour (besan), ¼ tsp asafetida (heeng) powder, ½ tsp roasted cumin seeds (jeera), ½ tsp red chili powder, ¼ tsp turmeric powder, ½ tsp sesame seeds (til) and salt to taste.

ribbon pakoda

3.Mix everything well.

ribbon pakoda

4.Add 1 tbsp of hot oil.

ribbon pakoda

5.Mix using a fork.

ribbon pakoda

6.Add water gradually, I used approximately ¾ cup of water.

ribbon pakoda

7.Make a soft but non-sticky dough.

ribbon pakoda

8.Divide into 3-4 portions. Form a log.

ribbon pakoda

9.Put in the namkeen mould having the ribbon pakoda nozzle. Simultaneously heat enough oil for frying.

ribbon pakoda

10.Pump the mixture in hot oil. Make sure the ribbon pakoda is submerged in the hot oil. If the oil will be less, the pakoda might remain under-cooked.

ribbon pakoda

11.Cook on low flame for 4-5 minutes. Drain on an absorbent paper. Once these come to the room temperature, break into smaller pieces and store in a jar. I don’t have a picture of this step as I couldn’t store in the jar. The ribbon pakoda were over within an hour.

ribbon pakoda

12.Serve. Bon Appetite!

ribbon pakoda

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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