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    You are here: Home / Recent Posts / Ribbon Pakoda | Ribbon Murukku

    Ribbon Pakoda | Ribbon Murukku

    October 19, 2022 by Sharmilee J 30 Comments

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    Ribbon Pakoda is a crunchy, tasty savoury made by preparing adough of different flour & spices and then frying it after passing throughpress / mold. This is commonly made in homes during Diwali and a healthy snack compared to the packed foods. Ribbon Pakoda Recipe is explained in this post with step by step pictures and video.

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    Ribbon Pakoda is one of the popular snacks that we make for Diwali. I make Ribbon Pakoda quite often to fill up the snack box as kids are fond of it.

    Table of Contents
    1 About Ribbon Pakoda
    2 Ingredients
    3 📖 Recipe
    4 Expert Tips
    5 Variations
    6 Shelf life

    About Ribbon Pakoda

    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.

    This is a instant quick version of ribbon pakoda. Do try it and enjoy. I am sure this will be easy for beginners too.

    Ingredients

    • Flour – A mix of rice flour, besan flour and gram dal flour is used for Ribbon Pakoda.
    • Butter – Butter is added to give a soft melt in the mouth texture. Use fresh butter preferable homemade butter.
    • Sesame Seeds – Sesame seeds is added for flavour and crunch.
    • Red Chilli powder – Red Chilli powder not only gives good color, it also adds spice to ribbon pakoda.
    • Hing – Hing is added for a nice flavour and alaos aids in digestion.
    • Oil – You can either use refined oil or groundnut oil for deepfrying. I mostly use groundnut oil.

    More similar recipes

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    If you have any more questions about this Ribbon Pakoda Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Ribbon Pakoda Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe

    Print Recipe Pin Recipe

    Ribbon Pakoda

    Ribbon Pakoda is a crunchy, tasty savoury made by preparing adough of different flour & spices and then frying it after passing throughpress / mold. Ribbon Pakoda is commonly made in homes during Diwali and ahealthy snack compared to the packed foods. Ribbon Pakoda Recipe is explainedin this post with step by step pictures.
    Prep Time10 minutes mins
    Cook Time25 minutes mins
    Total Time35 minutes mins
    Servings3
    AuthorSharmilee J

    Ingredients

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

    Instructions

    • To a sieve add add 1 cup rice flour, 1/4 cup besan flour.
    • Add 1/4 cup gram dal flour(pottukadalai maavu). Grind fried gram dal to a fine powder and add it to the sieve.
    • All the flours are ready to be sieved.
    • Sieve it well. Discard the remains.
    • Mix it well once then add 1 tsp sesame seeds, 1 tbsp melted butter, 1 tsp red chilli powder, required salt and a pinch hing.
    • Mix this well first. Add water little by little make a soft dough
    • Make a soft pliable dough not too stiff not too loose.
    • 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).
    • Remove once its golden brown on both the sides.Drain it tissue paper, cool down completely and then seperate and store it in an airtight container. Repeat to finish the dough.
    • Break it roughly and store.
    • Ribbon Pakoda ready!
    • Crispy and Crunchy Ribbon Pakoda is ready to serve!

    Video

    YouTube video player

    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.
    Nutrition Facts
    Ribbon Pakoda
    Amount Per Serving (75 g)
    Calories 342 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 3g19%
    Trans Fat 0.2g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 4g
    Cholesterol 10mg3%
    Sodium 700mg30%
    Potassium 229mg7%
    Carbohydrates 55g18%
    Fiber 4g17%
    Sugar 2g2%
    Protein 8g16%
    Vitamin A 323IU6%
    Vitamin C 0.1mg0%
    Calcium 27mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

    Ribbon Pakoda Recipe Step by Step

    1.To a sieve add add 1 cup rice flour, 1/4 cup besan flour.

    Pin

    2.Add 1/4 cup gram dal flour(pottukadalai maavu). Grind fried gram dal to a fine powder and add it to the sieve.Pin

    3.All the flours are ready to be sieved.Pin

    4.Sieve it well. Discard the remains.Pin

    5.Mix it well once then add 1 tsp sesame seeds, 1 tbsp melted butter, 1 tsp red chilli powder, required salt and a pinch hing.Pin

    6.Mix this well first.Add water little by little make a soft doughPin

    7.Make a soft pliable dough not too stiff not too loose.Pin

    8.Now make cylindrical logs and keep it ready.Pin

    10.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.Pin

    11.Press to check and see.Pin

    12.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.Pin

    13.Turn over to other side when the bubbles ceases and cook again till bubbles ceases(shh sound reduces). Pin

    14.Remove once its golden brown on both the sides. Drain it tissue paper, cool down completely and then seperate and store it in an airtight container. Repeat to finish the dough.Pin

    15.Break it roughly and store.Pin

    16.Ribbon Pakoda ready!

    Pin

    Crispy and Crunchy Ribbon Pakoda is ready to serve!

    Pin

    Expert Tips

    • 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 to the dough.
    • To add more spice you can add 1.5 tsp kashmiri red chilli powder.
    • I used white sesame seeds ,you can add black sesame seeds too.

    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.

    Pin

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    Filed Under: Chips / Pakoda, Diwali, Diwali Savoury Snacks, Must Try Snacks, RandomPosts, Recent Posts, rice flour recipes, Sev / Pakoda, Teatime snacks

    Reader Interactions

    Comments

    1. Prathima Rao

      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

      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

      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

      October 31, 2012 at 7:50 am

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

      Reply
    5. sowmya(creative saga)

      October 31, 2012 at 9:14 am

      one of my favourites..looks yumm

      Reply
    6. jeyashrisuresh

      October 31, 2012 at 12:10 pm

      Romba supera irruku, i never tried adding garlic

      Reply
    7. Chitra

      October 31, 2012 at 12:48 pm

      Looks delicious. love this version 🙂

      Reply
    8. divya

      October 31, 2012 at 1:16 pm

      Looks soooo….good!!!

      Reply
    9. Priya

      October 31, 2012 at 1:54 pm

      Crunchy munchy pakodas looks fabulous.

      Reply
    10. Priya R

      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

      October 31, 2012 at 3:01 pm

      It looks crunchy…

      Reply
    12. DivyaGCP

      October 31, 2012 at 3:54 pm

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

      Reply
    13. Suja Manoj

      October 31, 2012 at 4:01 pm

      Crispy and crunchy snack..yum

      Reply
    14. Shema George

      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

      November 01, 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

      November 01, 2012 at 3:28 am

      wow flavorful ola pakoda,will ur version this time…

      Reply
    17. APARNARAJESHKUMAR

      November 01, 2012 at 6:45 am

      i liked your achu quiet Authentic 🙂

      Reply
    18. ANU

      November 01, 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

      November 05, 2012 at 2:32 am

      Looks very tempting, like the cute presentation.

      Reply
    20. Sandy

      November 09, 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

      May 19, 2013 at 11:16 am

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

      Reply
    22. Hema Latha

      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

      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

      November 06, 2015 at 10:02 am

      can I use amul butter for the butter

      Reply
      • SHARMILEE J

        November 07, 2015 at 6:18 am

        Yes you can use…

        Reply
    25. KK

      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

      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

        November 24, 2015 at 6:05 am

        Thank you! I got it in a near by supermarket

        Reply
    27. Rebecca

      November 15, 2022 at 2:06 am

      Tried your recipe today Sharmi the turnout was excellent!
      Thank you

      Reply
      • Sharmilee J

        November 20, 2022 at 6:06 am

        So glad to hear that! Thanks a lot for trying!

        Reply

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