Ribbon Pakoda recipe with video. This crunchy and crispy snack is called by several names like Nada Thenkuzhal, ottu pakoda, ola pakoda, naadaa karaas and ribbon murukku.
Though these are mostly made during Diwali festival as a part of the savouries, now-a-days these are sold as general snack in all the sweet shops and in samosa shops.
This crunchy Ribbon Pakoda happens to be my boys favorite. I not only make it during the festival time but sometimes also during the weekends as well to last for few days, as it makes a perfect tea time snack or to munch on whenever you want.
For a variation, I sometimes add some garlic as suggested by my friend and it turns out so delicious. As my friend told me, it added a nice punch to the Ribbon Murukku.
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The addition of garlic not only improves the taste but also helps in easy digestion too as these pakodas are made of besan (gram flour), which some find it difficult to digest.
Make sure that the flour is fresh and not aged especially if you are using store bought flour.
If you use aged flour, sometimes the finished ribbon pakoda is likely to give a bitter taste. Always sieve the flour before using even if it is fresh.
I have used homemade processed rice flour here but you can also use store-bought idiyappam or rice flour.
Even if you are making a big batch, always divide the flour into smaller batches to make the dough. It helps to maintain the same golden colour throughout the entire batch.
There are many variations to the flour ratio that people usually follow depending on how crisp and crunchy they want the ribbon pakodas to be.
The ratio of 2:1 besan and rice flour, gives a relatively soft yet crunchy and crisp ribbon pakodas that everyone can eat and enjoy.
The ratio of 2:1 rice flour to besan will give a slightly hard to bite yet crisp ribbon pakodas that the old aged people and small children will find it difficult to bite and chew.
Some add pottukadalai maavu (powdered chutney dal) to the flour mix to get a melt in the mouth ribbon pakoda which will be perfectly suitable for old aged people and children.
So keep experimenting with the flour ratios to find out your favourite tasting ribbon pakoda.
Points to note while making Ribbon Pakoda:
- Always keep the dough covered with a damp cloth to avoid the pakodas from darkening while deep frying.
- You can also use garlic powder instead of garlic itself to save time.
- You can also use dry ginger powder (Sukku podi) instead of garlic for another variation.
- The temperature of the oil should be stable at all the time.5.
- Always store savories in an air tight container after they come to room temperature to retain their crispiness.
You can also check out this Ragi Ribbon Pakoda for a variation.
Do check out other snack for Diwali,
garlic murukku and
Ribbon Pakoda Video Tutorial:
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Ribbon Pakoda Recipe Card with Video below:
- Deep Fry Pan
- Chakli Press or Murukku Mould
- Chickpea Flour or besan or kadalai maavu - 1 cup
- Rice Flour - 1/2 cup
- Red Chilli powder – 1 tsp
- Turmeric powder - 1/4 tsp
- Asafoetida – 1/8 tsp
- Ghee - 1 tsp
- Hot oil - 1 tsp
- Salt – to taste
- Oil – to deep fry
- Grease the insides of the murukku mould with oil and keep it ready.
- Heat oil in a deep pan for frying. When hot simmer the flame.
- In a wide bowl, mix together chickpea flour, rice flour, red chili powder, turmeric powder, asafoetida, salt and mix well.
- Add ghee, hot oil and rub it into the flour with finger tips till it resembles bread crumbs.
- Add water little by little and mix into a soft dough. Keep it covered.
- Take pea sized dough, roll into a disc and drop into hot oil. If it rises immediately, the temperature is correct.
- Insert the ribbon pakoda jaali in the mould and fill with dough.
- Press the dough directly into the oil in a circular motion.
- Cook over medium flame till the sizzling stops and turn it over. Cook till the ribbon pakoda turns to golden brown color.
- Remove onto a plate and proceed with rest of the dough.
- Break ribbon pakoda into big pieces and store in an airtight container.