Ribbon Pakoda is a crispy South Indian style ribbon shaped snack made with rice flour and gram flour. It is simple to make and very popular during festivals like Diwali and Gokulashtami.
If you love easy South Indian snacks, try my Kara Sev, Garlic Kara Sev, Maida Chegodilu and Avarekalu Vada.
Quick Look: Ribbon Pakoda Recipe
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 Minutes
- Servings: 4
- Difficulty: Easy, perfect for festive celebrations.
- Dietary info: Vegetarian, egg-free.
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What is Ribbon Pakoda?
Ribbon pakoda or Ribbon Murukku is a traditional South Indian deep-fried ribbon shaped snack made with a simple dough of rice flour, gram flour, roasted bengal gram flour and spices. The dough is pressed through a murukku press with a special ribbon shaped disc and fried until crisp. The ribbon shaped disc creates thin and flat strips out of the dough.
This is an easy version of making homemade ribbon pakoda or ola pakoda with pantry staples. It is light, crunchy, delicious and addictive and so easy to make if you get your dough right. This is one of my favorite childhood snacks along with Aloo Bhujia, Pottukadalai Murukku, Gujarathi Gathiya, and Coconut Poli.
Why you'll love this recipe:
- Better than store-bought.
- It uses simple pantry ingredients like rice flour and besan.
- The spice level can be adjustable easily.
- It stores well, so you can make it ahead for festivals.
Ingredients & Substitutions
Rice Flour - Rice flour is the base of the ribbon pakoda and it gives structure and crispiness. Make sure you are using fine rice flour for the best texture. Coarse rice flour can make the texture rough.
Gram Flour - Also known as besan. It adds flavor and helps bind the dough. Make sure the besan is fine, fresh and free from lumps.
Roasted Bengal Gram - It is also known as pottukadalai and putnalu. You will need to grind it to make a fine powder and mix with other flours. This adds lightness to the ribbon murukku. Make sure the flour is fine and fresh.
Butter - It helps make the ola pakoda light and crisp. It should be softened at room temperature before mixing into the flour. Adjust the salt levels if you are using salted butter. You can also use hot oil instead of butter if vegan or preferred.
Sesame Seeds - Sesame seeds add a wonderful nutty flavor. You can use white or black sesame seeds. Skip if you don't like them.
Chili Powder - Red chili powder adds heat and color. Adjust the quantity as per your taste preference. You can also replace it with ground black pepper or cayenne pepper powder.
Hing - Also known as Asafoetida. Hing adds a subtle flavor and helps in digestion. You just need a big pinch of hing. Use gluten-free hing if you want to make ribbon pakoda gluten-free.
A full ingredient list with exact amounts can be found in the recipe card below.
Variations
Add a little crushed garlic or garlic paste to the dough for a garlicky flavor.
Increase the red chili powder or add a little bit of black pepper powder for extra heat.
Add some ajwain / carom seeds or cumin seeds to the dough to make it aromatic.
Instead of butter, add 2 tablespoons of hot oil to the flour mixture.
More Murukku Variations
How to make Ribbon Pakoda
Grind roasted bengal gram into a fine powder. Sift if needed to remove any coarse bits.
In a mixing bowl, combine rice flour, besan, roasted bengal gram flour, salt, chili powder, sesame seeds, butter and hing.
Mix well so everything is evenly combined.
Add water gradually and mix to make a smooth and non-sticky dough.
The dough should not be stiff or too loose. It should be soft enough to press easily through the murukku press.
Heat oil in a deep frying pan over a medium flame. The oil should be hot but not smoking.
Fit the murukku press with a ribbon pakoda disc (flat with slits). Fill the murukku press with the prepared dough.
Press the murukku press directly into the hot oil in a circular manner
Deep fry them over a medium flame until golden brown and crisp. Turn over to fry on both sides evenly.
Remove the fried ribbon pakoda using a slotted spoon and drain on paper towels.
Allow them to cool completely and break into pieces. Store in an airtight container.
Tips & Notes:
- The dough consistency matters. The dough should be soft, smooth and non-sticky. If you feel the dough is too sticky, add a little rice flour to adjust. If it feels dry, sprinkle little water and mix. Always add water little by little to get the right consistency.
- If the dough is loose, the ribbon pakoda will absorb so much oil. If it is stiff, it will be very hard to press it through murukku press.
- Make sure you are using fine rice flour and fine besan for the best results. Using coarse flours will affect the texture.
- Oil temperature is very important to get the perfect crunchiness every time. Fry on medium flame. If the oil is too hot, the ribbon pakoda will get browned quickly and stay soft and uncooked inside. If it is too low, it will absorb too much oil while frying.
- Hold the murukku press carefully and press into hot oil. Do not overcrowd the pan.
- Let them cool before storing them.
- If the dough breaks while pressing, add a few drops of water to the dough and knead it gently to soften it.
Serving suggestions
Ribbon pakoda is usually served as a tea-time snack with a cup of hot coffee or tea.
During festivals like Diwali and Krishnashtami, ribbon pakoda is often made other savory snacks and sweets like Namakpare, Moong Dal Ladoo, Kova Kajjikayalu, and Jeedipappu Pakam.
You can include it in a homemade snack box or gift hamper as well.
Since it is crisp and dry, it is perfect for trips and gatherings.
Storage suggestions
Let the ribbon pakoda cool completely before storing.
Store the cooled ribbon murukku in an airtight container for up to 3 weeks.
More Indian Snack Recipes
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Ribbon Pakoda
Ingredients
- 1 Cup Rice Flour
- ½ Cup Besan / Gram Flour
- 2 Tablespoons Roasted Bengal Gram
- 2 Tablespoons Butter
- 1 Tablespoon Sesame Seeds
- 2 Pinches of Hing
- 1 Teaspoon Red Chili Powder
- Salt to taste
- ¼ cup Oil for deep frying
Instructions
- Grind roasted bengal gram into a fine powder. Sift if needed to remove any coarse bits.
- In a mixing bowl, combine rice flour, besan, roasted bengal gram flour, salt, chili powder, sesame seeds, butter and hing.
- Mix well so everything is evenly combined.
- Add water gradually and mix to make a smooth and non-sticky dough.
- The dough should not be stiff or too loose. It should be soft enough to press easily through the murukku press.
- Heat oil in a deep frying pan over a medium flame. The oil should be hot but not smoking.
- Fit the murukku press with a ribbon pakoda disc (flat with slits). Fill the murukku press with the prepared dough.
- Press the murukku press directly into the hot oil in a circular manner.
- Deep fry them over a medium flame until golden brown and crisp. Turn over to fry on both sides evenly.
- Remove the fried ribbon pakoda using a slotted spoon and drain on paper towels.
- Allow them to cool completely and break into pieces. Store in an airtight container.
Notes
- The dough consistency matters. The dough should be soft, smooth and non-sticky. If you feel the dough is too sticky, add a little rice flour to adjust. If it feels dry, sprinkle little water and mix. Always add water little by little to get the right consistency.
- If the dough is loose, the ribbon pakoda will absorb so much oil. If it is stiff, it will be very hard to press it through murukku press.
- Make sure you are using fine rice flour and fine besan for the best results. Using coarse flours will affect the texture.
- Oil temperature is very important to get the perfect crunchiness every time. Fry on medium flame. If the oil is too hot, the ribbon pakoda will get browned quickly and stay soft and uncooked inside. If it is too low, it will absorb too much oil while frying.
Nutrition
Nutrition values are estimates only.
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