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.
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.
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.
Make it this Diwali and serve it to your guests.
1.This recipe makes approximately 1 big jar of 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.
3.Mix everything well.
4.Add 1 tbsp of hot oil.
5.Mix using a fork.
6.Add water gradually, I used approximately ¾ cup of water.
7.Make a soft but non-sticky dough.
8.Divide into 3-4 portions. Form a log.
9.Put in the namkeen mould having the ribbon pakoda nozzle. Simultaneously heat enough oil for frying.
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.
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.
12.Serve. Bon Appetite!
PREP TIME 15 minutes
COOK TIME 10 minutes
TOTAL TIME 25 minutes
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