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. Ribbon pakoda is a delightful crunchy snack that can be enjoyed as such or with tea.
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 can adjust the spice level by varying the amount of red chili powder, and you can also customize the flavor by adding other seasonings like cumin seeds, turmeric powder, garlic if you prefer. This is a instant quick version of ribbon pakoda. The other version is by soaking and grinding a batter using raw rice and adding fried gram dal powder which is time consuming so I always stick with this instant Ribbon Pakoda Recipe.Do try it and enjoy. I am sure this will be easy for beginners too.
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Ribbon Pakoda Press
I used my idiyappam press for making ribbon pakoda or ribbon murukku. The disc at the bottom is interchangeable – I use the ribbon murukku disc, the one in bronze is little thin so sesame seeds gets easily stuck in it so got another disc to fit it in this press which I have used. This press is readily available in stores and online too. If you are new and want to buy one I would recommend buying a bronze press though it is a bit expensive when compared to others.
Ribbon Pakoda Ingredients
Flour – A mix of rice flour, besan flour and fried 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, melt and use it. Sesame Seeds – Sesame seeds is added for flavor and crunch. Red chili powder – Red Chili powder not only gives good color, it also adds spice to ribbon pakoda. Hing – Hing is added for a nice flavor and also aids in digestion. Oil – You can either use refined oil or groundnut oil for deep frying.
Ribbon Pakoda Recipe Step by Step
1.To a sieve add add 1 cup rice flour, 1/4 cup besan flour. 2.Take fried gram dal (pottukadalai) – I took around 1/3 cup to get 1/4 cup powder. 3.Grind it to a powder and measure 1/4 cup and add it. 4.All the flours are ready to be sieved. 5.Sieve it well. Discard the remains. 6.Mix it well once then add 1 teaspoon sesame seeds, 1 tablespoon melted butter, 1 teaspoon red chili powder, required salt and a pinch of hing. 7.Mix this well first.Add water little by little make a soft dough. 8.Make a soft pliable dough not too stiff not too loose. 9.Now make cylindrical logs and keep it ready. 10.Fix ribbon murukku plate into the press.Grease the press / mold with oil then fill it up with the batter till 3/4th and keep it ready. 11.Press to check and see. 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. 13.Turn over to other side when the bubbles ceases and cook again till bubbles ceases(shh sound reduces). 14.Remove once its golden brown on both the sides. Repeat to finish. 15.Drain it tissue paper, cool down completely and then separate and store it in an airtight container. Repeat to finish the dough. 16.Break it roughly and store. Ribbon Pakoda ready! Crispy and crunchy Ribbon Pakoda is ready to serve!
Expert Tips
If you like pepper you can add 1/4 teaspoon pepper powder. You can also add garlic paste say 1 teaspoon to the dough. To add more spice you can add 1 and 1/2 teaspoon kashmiri red chilli powder. I used white sesame seeds ,you can add black sesame seeds too. This is plain version of ribbon pakoda, you can add garlic, pepper to add more flavor. Instead of sesame seeds you can replace it with cumin seeds too. 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.
Serving & Storage
Serve it as such as a snack or along with tea. Store in a clean dry airtight container. This keeps well for about a week or up to 10 days in room temperature.
1.The dough is sticky, How do I rectify it?
Sprinkle little more rice flour or besan flour and knead it to make the dough consistency right. But do not add more as it might affect the texture of ribbon pakoda.
2.I don’t have ribbon pakoda disc. Can I use murukku press?
Yes you can use it the taste will the same only the shape will vary also the texture will have a slight difference.
3.What other flavors can be added to Ribbon Pakoda?
You can add 1/4 teaspoon pepper powder or add 1 teaspoon garlic paste. You can replace sesame seeds with cumin seeds too. You can even add onion paste. But make sure to add any one or two flavors not more than that. 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.
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