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You are here: Home / Diwali Savoury Snacks / Ribbon Pakoda Recipe | Ribbon Murukku Recipe | Ola Pakoda Recipe

Ribbon Pakoda Recipe | Ribbon Murukku Recipe | Ola Pakoda Recipe

October 31, 2012 by Sharmilee J 28 Comments

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Ribbon pakoda recipe a simple and crispy south indian snack made for Diwali,many other occassions.

Ribbon Pakoda also called as Nada Thenkuzhal,Ola Pakoda or Ribbon Murukku is one of my fav snacks. As kids we used to call it oatu pakoda as it sounds catchy 🙂 When I thought of making diwali savoury snacks to post here the first 2 items I listed down were omapodi and ribbon pakoda, as last year there were many friends and readers requesting for both.

I wanted to try grinding the raw rice method but somehow took the shortcut this time but still this tasted equally good. As for now enjoy the visual treat till I am back with another diwali special 🙂

Variations:

  • This is plain version of ribbon pakoda, you can add garlic,pepper to add more flavour.
  • You can skip fried gram dal flour and add besan flour for that quantity too.But adding fried gram dal powder gives a light texture to the pakoda so I prefer adding it.

Shelf life:

  • This keeps well for about a week or upto 10 days in room temperature.
  • Store in a clean dry airtight container.

 

Ribbon pakoda recipe video

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Ribbon pakoda recipe

Ribbon pakoda recipe a simple and cripsy south indian snack made for Diwali,many other occassions.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings3
AuthorSharmilee J

Ingredients

  • 1 cup rice flour idiyappam flour
  • 1/4 cup besan Flour Kadalaimaavu- 1/2 cup
  • 1/4 cup fried gram dal flour
  • 1 tbsp melted butter
  • 1 tsp chilli powder
  • 1 tsp sesame seeds
  • a pinch hing
  • salt to taste
  • oil to deep fry

Instructions

  • To a sieve add rice flour,gram flour.Grind fried gram dal to a fine powder and add it too.
  • Sieve it well.Discard the remains.Mix it well once then add sesame seeds, butter, red chilli powder, required salt and hing.Mix this well first.
  • Add water little by little make a soft dough like this.Now make cylindrical logs and keep it ready.
  • Fix ribbon murukku plate into the press.Grease the press with oil then fill it up with the batter till 3/4th and keep it ready.Press to check and see.Meanwhile heat oil.Press the dough starting from the edge to the center in a circular motion in the preheated oil. Do not add more layers to ensure even cooking.
  • Turn over to other side when the bubbles ceases and cook again till bubbles ceases(shh sound reduces). Repeat to finish the dough.
  • Drain it in tissue paper, cool down completely and then seperate and store it in an airtight container.

Notes

  • If you like pepper you can add 1/4 tsp freshly ground but make sure its fine enough to get through the press.
  • You can also add garlic paste say 1 tsp.
  • I used white sesame seeds, you can use black sesame seeds too.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions

How to make ribbon pakoda recipe:

  1. To a sieve add rice flour,gram flour.Grind fried gram dal to a fine powder and add it too.
  2. Sieve it well.Discard the remains.Mix it well once then add sesame seeds, butter, red chilli powder, required salt and hing.Mix this well first.
  3. Add water little by little make a soft dough like this.Now make cylindrical logs and keep it ready.
  4. Fix ribbon murukku plate into the press.Grease the press with oil then fill it up with the batter till 3/4th and keep it ready.Press to check and see.Meanwhile heat oil.Press the dough starting from the edge to the center in a circular motion in the preheated oil. Do not add more layers to ensure even cooking.
  5. Turn over to other side when the bubbles ceases and cook again till bubbles ceases(shh sound reduces). Repeat to finish the dough.
  6. Drain it tissue paper, cool down completely and then seperate and store it in an airtight container.
  7. Enjoy as a teatime snack!

My tips while making ribbon pakoda recipe:

  • If you like pepper you can add 1/4 tsp freshly ground but make sure its fine enough to get through the press.
  • You can also add garlic paste say 1 tsp.
  • I used white sesame seeds ,you cna add black sesame seeds too.

Related posts:

Chocolate Burfi Recipe - Diwali Sweets for Kids
Instant Mango Pickle Recipe - Maangai Oorugai Recipe
Makhana raita recipe, Phool makhana raita recipe
Broken corn puttu recipe, Corn puttu, Cholam puttu recipe

Filed Under: Diwali Savoury Snacks, Diwali Special, RandomPosts, Recent Posts, Teatime snacks

Previous Post: « Omapodi recipe | Plain sev recipe | Easy diwali snacks
Next Post: Kara Boondi Recipe – Kara Boondhi – How to make Boondi »

Reader Interactions

Comments

  1. Prathima Rao says

    October 31, 2012 at 7:12 am

    Looks so very tempting..Must try your propn sometime..We make from equal qty besan & rice flour..
    Prathima Rao
    Prats Corner

    Reply
  2. Nagalakshmi V says

    October 31, 2012 at 7:17 am

    i am sure the line up is going to be awesome this year 🙂 love the sesame in this, especially.

    Reply
  3. Nivedhanams Sowmya says

    October 31, 2012 at 7:46 am

    crunchy and delicious!!
    Sowmya
    Ongoing Event + Giveaway – CEDD – HONEY
    Ongoing Event – CWF – Whole Wheat Flour

    Reply
  4. Veena Theagarajan says

    October 31, 2012 at 7:50 am

    so crunchy and tempting
    great-secret-of-life.blogspot.com

    Reply
  5. sowmya(creative saga) says

    October 31, 2012 at 9:14 am

    one of my favourites..looks yumm

    Reply
  6. jeyashrisuresh says

    October 31, 2012 at 12:10 pm

    Romba supera irruku, i never tried adding garlic

    Reply
  7. Chitra says

    October 31, 2012 at 12:48 pm

    Looks delicious. love this version 🙂

    Reply
  8. divya says

    October 31, 2012 at 1:16 pm

    Looks soooo….good!!!

    Reply
  9. Priya says

    October 31, 2012 at 1:54 pm

    Crunchy munchy pakodas looks fabulous.

    Reply
  10. Priya R says

    October 31, 2012 at 1:55 pm

    looks superb and perfectly made love it

    Priya
    60 Days to Christmas
    Cook like Priya

    Reply
  11. Rashida Shaikh says

    October 31, 2012 at 3:01 pm

    It looks crunchy…

    Reply
  12. DivyaGCP says

    October 31, 2012 at 3:54 pm

    One of my favorites.. by the way, love the cup in the picture

    Reply
  13. Suja Manoj says

    October 31, 2012 at 4:01 pm

    Crispy and crunchy snack..yum

    Reply
  14. Shema George says

    October 31, 2012 at 4:56 pm

    It is not tea time yet but your pictures and recipe made me crave for some tea and pakoda's 🙂

    Reply
  15. runnergirlinthekitchen.blogspot.com says

    November 1, 2012 at 2:37 am

    I want some now with tea..its raining continuously and these pakodas will go be perfect to eat now!

    Reply
  16. Premalatha Aravindhan says

    November 1, 2012 at 3:28 am

    wow flavorful ola pakoda,will ur version this time…

    Reply
  17. APARNARAJESHKUMAR says

    November 1, 2012 at 6:45 am

    i liked your achu quiet Authentic 🙂

    Reply
  18. ANU says

    November 1, 2012 at 4:00 pm

    beautifully done…and perfect…

    If you would like to Link it to my event:
    "DIWALI FOOD FEST" Nov 1th to Nov 30th
    "Bake Fest #13" Nov 1th to Nov 30th
    B-O-O-O-O Halloween Event Oct 5th to Nov 5th
    SYF&HWS – Cook With SPICES" Series
    South Indian Cooking – July 15th to Sep 15th

    Reply
  19. RAKS KITCHEN says

    November 5, 2012 at 2:32 am

    Looks very tempting, like the cute presentation.

    Reply
  20. Sandy says

    November 9, 2012 at 9:56 pm

    Thanks for ur receipe i just finished preparing this and it tastes awesome.. I did Om podi also it was awesome too…Thanks a lot… 🙂 First time preparing some snacks for deepavalli… 🙂

    Reply
  21. SAFINA says

    May 19, 2013 at 11:16 am

    Made it today and it turned out awesome…thanks for the recipe

    Reply
  22. Hema Latha says

    October 29, 2013 at 1:26 am

    Mouth watering pakoda. i did it sharmi it came well.thank u.my hubby appreciated it.

    Reply
  23. Unknown says

    October 27, 2015 at 8:38 pm

    Great recipe Sharmi as usual.. I made it today for diwali. It came well. Thank you for sharing.

    Reply
  24. nammu says

    November 6, 2015 at 10:02 am

    can I use amul butter for the butter

    Reply
    • SHARMILEE J says

      November 7, 2015 at 6:18 am

      Yes you can use…

      Reply
  25. KK says

    November 23, 2015 at 3:26 pm

    Hi Sharmi,

    Thanks for the recipe.

    I used the below ingredients as per your recipe.

    Rice Flour(Idiyappam flour) – 1 cup – Boiled Rice
    Besan Flour (Kadalaimaavu)- 1/2 cup
    Split gram dal (Pottukadalai) – 3 tbsp

    However, the Ribbon Pakoda was very thin and has taken a lot of oil.

    Can you let me know the reason or how to fix it ?

    -Seshambal

    Reply
  26. Sundari Sekar says

    November 23, 2015 at 6:18 pm

    Hi Sharmi,
    I made this for deepavalli and it came out so good. thank you very much. Also where did you get tose coffee mugs from?
    thank you.

    Reply
    • SHARMILEE J says

      November 24, 2015 at 6:05 am

      Thank you! I got it in a near by supermarket

      Reply

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