Ribbon Pakoda | Ribbon Murukku

Published: Nov 7, 2023 | Last Updated On: Nov 8, 2023 by Sharmilee J

This post provides a recipe for Ribbon Pakoda, a crispy and delicious savory snack made from rice flour, besan flour, fried gram dal flour, butter, and spices. It is a popular Diwali treat and a healthier alternative to packaged snacks. Detailed instructions and visual aids are included in this post to guide you through making Ribbon Pakoda.

One of the most well-known treats we prepare for Diwali is Ribbon Pakoda. I frequently make Ribbon Pakoda to pack in the snack box as it is a favorite among kids. This crispy and delightful snack can be enjoyed alone or with a cup of tea.

Table of Contents

About Ribbon Pakoda

Ribbon Pakoda also called as Nada Thenkuzhal, Ola Pakoda or Ribbon Murukku is one of our family favorite snacks. As kids we used to call it oatu pakoda as it sounds catchy.

You have the ability to control the spiciness by changing the quantity of red chili powder, and you can also personalize the taste by including additional seasonings such as cumin seeds, turmeric powder, or garlic to your liking.

This recipe is for a quick version of ribbon pakoda. The traditional method involves soaking and grinding raw rice and adding fried gram dal powder, which can be time-consuming. I prefer this instant recipe for ribbon pakoda. Give it a try and enjoy! It’s also beginner-friendly.

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Video

Ribbon pakoda recipe | Ribbon murukku recipe | Ola pakoda recipe

Ribbon Pakoda Press

I utilized my idiyappam press to create ribbon pakoda or ribbon murukku. The bottom disc can be changed out – I prefer to use the ribbon murukku disc. The bronze disc is slightly thinner, causing sesame seeds to easily get stuck, so I obtained another disc to fit in this press. This press can be easily found in stores and online.

For those who are new and looking to purchase one, I suggest buying a bronze press. Although it may be pricier than other options, it is worth the investment.

Ribbon Pakoda Ingredients

Flour – A mix of rice flour, besan flour and fried gram dal flour is used for Ribbon Pakoda.
Butter is included to create a smooth and delicate texture that melts in the mouth. It is recommended to use freshly made butter, preferably homemade, by melting it before use.
Sesame seeds are included for their taste and texture.
Red chili powder – Red Chili powder not only gives good color, it also adds spice to ribbon pakoda.
Hing, also known as asafoetida, is used to enhance flavor and promote digestion.
For deep frying, you have the option to use either refined oil or groundnut oil.

a display of ingredients needed to make ribbon pakoda

Step by Step Recipe for Ribbon Pakoda

Add 1 cup of rice flour and 1/4 cup of besan flour to a sieve.

I used 1/3 cup of fried gram dal (pottukadalai) to yield 1/4 cup of powder.

Pulverize it and then add 1/4 cup of the measured powder.

All of the flour is prepared for sifting.

Thoroughly sift it and remove any leftover particles.

First, mix everything together thoroughly before adding 1 teaspoon of sesame seeds, 1 tablespoon of melted butter, 1 teaspoon of red chili powder, the necessary amount of salt, and a pinch of hing.

First, thoroughly mix the ingredients together. Gradually add water until the dough reaches a soft consistency.

Create a flexible and malleable dough with a balanced consistency.

Next, prepare cylindrical logs.

Install the ribbon murukku plate onto the press. Coat the press/mold with oil and then fill it with batter to about 3/4 full. Prepare it for use.

Press the button to check and view.

Heat the oil while pressing and shaping the dough in a circular motion from the edge to the center. Make sure not to add additional layers to ensure even cooking.

When the bubbles stop, flip to the other side and continue cooking until the bubbles stop again (the “shh” sound decreases).

Once the item has turned golden brown on both sides, remove it. Repeat this process until finished.

Place the dough on tissue paper to drain, allow it to cool completely, and then divide and store it in an airtight container. Repeat this process until all of the dough is used.

Roughly break it apart and then store it.

The Ribbon Pakoda is now prepared! Enjoy the crisp and crunchy texture of the Ribbon Pakoda!

Expert Tips

If you’re a fan of pepper, you can sprinkle in 1/4 teaspoon of pepper powder.
You could include 1 teaspoon of garlic paste in the dough.
You can enhance the flavor by including 1 and 1/2 teaspoons of Kashmiri red chili powder.
Instead of just using white sesame seeds, you also have the option to add black sesame seeds.
This is a simple version of ribbon pakoda, you can enhance the flavor by adding garlic and pepper.
You can substitute cumin seeds for sesame seeds.
You have the option to omit fried gram dal flour and use besan flour instead for the same amount. However, incorporating fried gram dal powder adds a delicate texture to the pakoda, so I personally choose to include it.

Serving & Storage

Offer it as a light snack or as an accompaniment to tea.
Place in a sterile, moisture-free, air-tight vessel.
This will last for approximately one week or up to 10 days at room temperature.

FAQS

The dough is adhesive, How can I fix it?

Add a small amount of rice or besan flour and mix it into the dough until the consistency is correct. Be careful not to add too much, as it could change the texture of the ribbon pakoda.

I do not have a ribbon pakoda disc. Can I use a murukku press instead?

You are able to utilize it, and the flavor will remain unchanged. However, the appearance may differ and the texture may have a slight variation.

What are some additional flavors that can be incorporated into Ribbon Pakoda?

One option is to include 1/4 teaspoon of pepper powder or 1 teaspoon of garlic paste. Alternatively, you can substitute cumin seeds for sesame seeds or add onion paste. However, be mindful not to use more than one or two flavors.

If you have any further inquiries regarding this Ribbon Pakoda Recipe, please email me at [email protected]. Also, be sure to follow me on Instagram, Facebook, Pinterest, Youtube, and Twitter.

Have you tried making Ribbon Pakoda using this recipe? Please share your thoughts on how it turned out. Don’t forget to tag us on Instagram @sharmispassions and use the hashtag #sharmispassions.

📖 Recipe Card

Ribbon Pakoda Recipe

This post contains a recipe for Ribbon Pakoda, a delicious and crispy snack made from rice flour, besan flour, fried gram dal flour, butter, and spices. Ribbon Pakoda, also known as Ribbon Murukku, is a popular treat often prepared during the Diwali festival. It is a healthier alternative to processed snacks. The post includes step-by-step instructions and visual aids.

Prep Time10

Cook Time25

Total Time35

AuthorSharmilee J

Ingredients

1 cup rice flour or idiyappam flour
1/4 cup besan flour (kadalaimaavu)
1/4 cup
flour made from fried gram dal

Grind 1/3 cup of fried gram dal into a fine powder and measure it.
1 tablespoon butter melted
1 teaspoon chili powder
1 teaspoon sesame seeds
a pinch hing
salt to taste
oil to deep fry

Instructions

Add 1 cup of rice flour and 1/4 cup of besan flour to a sieve.
I used 1/3 cup of fried gram dal (pottukadalai) to yield 1/4 cup of powder.
Combine 1/4 cup of gram dal flour (also known as pottukadalai maavu) with finely ground fried gram dal and sift through a sieve.
All of the flours are prepared for sifting.
Thoroughly sift through it. Remove any leftover pieces.
Combine all ingredients thoroughly before including 1 tsp of sesame seeds, 1 tbsp of melted butter, 1 tsp of red chilli powder, salt to taste, and a pinch of hing.
First, mix the ingredients thoroughly. Gradually add small amounts of water until a soft dough forms.
Create a flexible and malleable dough that is neither too firm nor too loose.
Create cylindrical logs and have them prepared.
Attach the ribbon murukku plate to the press. Apply oil to the press, then fill it with batter up to 3/4th full and have it prepared.
Please press the button to check and view.
Next, heat the oil. Take the dough and press it in a circular motion from the edge to the center in the hot oil. Be sure not to add additional layers to ensure that it cooks evenly.
Flip to the other side once the bubbles stop and continue cooking until the bubbles stop again (the sizzling sound decreases).
Cook until both sides are golden brown. Place on paper towels to drain, let cool completely, then transfer to an airtight container. Repeat until all the dough is used.
Roughly break and save it.
Ribbon Pakoda ready!
The Ribbon Pakoda is now ready to be served, with a crispy and crunchy texture.

Video

Notes

If you enjoy the taste of pepper, you can include 1/4 teaspoon of pepper powder.
You may also incorporate 1 teaspoon of garlic paste into the dough.
You can enhance the flavor by including 1 and 1/2 teaspoons of kashmiri red chilli powder.
I utilized white sesame seeds, but you may also incorporate black sesame seeds if desired.
This is a basic recipe for ribbon pakoda. For added flavor, you can incorporate garlic and pepper.
In place of sesame seeds, cumin seeds can also be used as a substitute.
Instead of using fried gram dal flour, you have the option to substitute it with besan flour in the same amount. However, adding fried gram dal powder results in a lighter texture for the pakoda, which is why I personally prefer using it.

Nutrition Facts

Ribbon Pakoda Recipe

Serving Size: 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%

The percentage of daily values is calculated using a 2000 calorie diet.

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