Today I have shared a famous South Indian Diwali snack, Ribbon Pakoda Recipe with detailed step by step pictures. It is called by different names as Ola Pakoda Recipe, Ribbon Murukku, Nada Thenkuzhal, Oatu Pakoda etc. It can be easily made with the ingredients, those are always available in our kitchen and we need not care about making shapes like Chakli. As I am down with high fever not able to write more, let’s hop into the recipe…..
If interested check out my other Diwali recipes
Ola Pakoda Recipe
Ribbon Pakoda Recipe is a famous South Indian Diwali snack. It is called by different names as Ola Pakoda Recipe, Ribbon Murukku, Oatu Pakoda etc
- 2 Cups Rice Flour
- 1 Cup Besan Flour
- 1/4 Cup Fried Gram Flour
- 3 tbsp Melted Butter Link for melted butter
- 4 to 5 tsp Chilli Powder
- 1 tbsp Sesame Seeds
- 1/4 tsp Hing
- Salt As Required
First measure and keep all the ingredients ready. You can reduce to 1 rice flour cup also, just halve the ingredients.
In a mixer, add fried gram and grind it to a fine powder.
Then sieve rice flour, besan flour and fried gram flour twice. Sieving is important as the flours should be very fine.
To a wide bowl / vessel, add the sieved flours, chilli powder, hing, sesame seeds and required salt.
Then pour the melted butter not ghee.
Pour water little by little and 1 ladle full of hot oil. Then start kneading the dough. It should be soft and pilable.
The dough should not be stiff but little sticky, so pressing will be easy. Keep the dough covered to avoid drying. Take a portion of the dough and stuff it into the murukku presser, Use the ribbon pakoda achu / dye.
Heat oil in a kadai and check the temperature by dropping a small piece of dough. If it raises immediately, then the oil temperature is perfect. Press it in the oil in circles but don't overcrowd it, just 2 layers is enough. Fry in medium flame on both sides till golden colour and the shhhh sound ceases. Do the same with the remaining dough.
Drain it in kitchen towel. Cool down and break it into pieces.
Enjoy this Ribbon Pakoda with Dodha Burfi.
1. First, measure and keep all the ingredients ready. You can reduce to 1 rice flour cup also, just halve the ingredients.
2. In a mixer, add fried gram and grind it to a fine powder.
3. Then sieve rice flour, besan flour and fried gram flour twice. Sieving is important as the flours should be very fine.
4. To a wide bowl/vessel, add the sieved flours, chilli powder, Hing, sesame seeds and required salt.
5. Then pour the melted butter not ghee.
6. Pour water little by little and 1 ladle full of hot oil. Then start kneading the dough. It should be soft and pilable.
7. The dough should not be stiff but little sticky, so pressing will be easy. Keep the dough covered to avoid drying. Take a portion of the dough and stuff it into the murukku presser, Use the ribbon pakoda achu / dye.
8. Heat oil in a kadai and check the temperature by dropping a small piece of dough. If it raises immediately, then the oil temperature is perfect. Press it in the oil in circles but don’t overcrowd it, just 2 layers is enough. Fry in medium flame on both sides till golden colour and the shhhh sound ceases. Do the same with the remaining dough. 
9. Drain it in the kitchen towel. Cool down and break it into pieces. 
Enjoy this Ribbon Pakoda with Dodha Burfi.
Ola Pakoda Recipe
Tips for Ribbon Pakoda Recipe
1. Always use fresh, good quality and fine flour.
2. Sieving the flour is important to get soft and smooth dough.
3. Addition of fried gram is optional, but it lends light and melt in mouth Ribbon Pakoda Recipe.
4. Adjust chilli powder as per spiciness preferred. It can be replaced with pepper powder also.
5. For more flavour, 4 to 5 garlic pods can be used. But grind it to a smooth paste and add it.
6. Sesame seeds can be replaced with jeera powder also.
7. Also don’t add butter more than mentioned, else it dissolves in the oil.
8. Addition of hot oil to the dough yields crispy Ola Pakoda Recipe.
9. Keep the dough covered to avoid drying. If preparing in bulk, do it in batches.
10. Don’t give resting time for the dough, else it turns reddish when frying.
11. Always fry it in hot oil, else the pakoda absorbs more oil.
12. Cool the murukku completely before storing. it stays good for 15 days.
Ribbon Pakoda Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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