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
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.