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
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.
How to make ribbon pakoda recipe:
- 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 tissue paper, cool down completely and then seperate and store it in an airtight container.
- 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.
Looks so very tempting..Must try your propn sometime..We make from equal qty besan & rice flour..
Prathima Rao
Prats Corner
i am sure the line up is going to be awesome this year 🙂 love the sesame in this, especially.
crunchy and delicious!!
Sowmya
Ongoing Event + Giveaway – CEDD – HONEY
Ongoing Event – CWF – Whole Wheat Flour
so crunchy and tempting
great-secret-of-life.blogspot.com
one of my favourites..looks yumm
Romba supera irruku, i never tried adding garlic
Looks delicious. love this version 🙂
Looks soooo….good!!!
Crunchy munchy pakodas looks fabulous.
looks superb and perfectly made love it
Priya
60 Days to Christmas
Cook like Priya
It looks crunchy…
One of my favorites.. by the way, love the cup in the picture
Crispy and crunchy snack..yum
It is not tea time yet but your pictures and recipe made me crave for some tea and pakoda's 🙂
I want some now with tea..its raining continuously and these pakodas will go be perfect to eat now!
wow flavorful ola pakoda,will ur version this time…
i liked your achu quiet Authentic 🙂
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
Looks very tempting, like the cute presentation.
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… 🙂
Made it today and it turned out awesome…thanks for the recipe
Mouth watering pakoda. i did it sharmi it came well.thank u.my hubby appreciated it.
Great recipe Sharmi as usual.. I made it today for diwali. It came well. Thank you for sharing.
can I use amul butter for the butter
Yes you can use…
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
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.
Thank you! I got it in a near by supermarket