Ribbon pakoda recipe, full video, step by step photos recipe. A traditional snack prepared for Deepavali, gives so much volume, perfect for gifting.
An easy snack which can be prepared in a jiffy for tea time or even perfect for Deepavali snacks, especially preparing in bulk, gifting.
Check out my other variation with garlic in my website or the other besan snack kara sev recipe which is also easy to prepare.
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Homemade snack
I am trying ribbon pakoda for the first time. Now a days my kiddo wants to munch something right after he come back from school.
So in-spite of giving him the store bought chips or some other junk food, I try to make some dry snacks and keep it for a week.
He too enjoys all these homemade snacks. I also make this if I have my in-laws here for stay.
This is so handy for snack time when we have guests at home too. I love the store bought ribbon pakoda, it is very different from homemade ones.
Homemade have a distinct flavour too, which nothing can match. We cant compare these.
Mom makes it with more of besan and less rice flour. I make it with equal proportions. I wish to try the besan more version too.
Ribbon pakoda tips
If the dough is too tight, it will be hard to squeeze. If you encounter such problem sprinkle some water, knead and try again.
I suggest to use screw type press (affiliate link) as it is easier to squeeze than the pressing type.
Do not crush and add pepper as it may block the slot. Use powdered pepper.
Make sure to add butter and oil for crispier results.
Do not over crowd the oil while squeezing. Just do it as single layer in circular shape. this ensures even frying and perfect texture.
Add enough oil to ensure even color. If it touches the base of kadai, it turns darker there making it look uneven.
Regulate heat so that it doesn't turn dark or over fried. I make sure the oil is hot when squeezed, then later cook in medium flame after flipping.
Shelf life
Ribbon pakoda stays good for about 15-20 days in shelf. It stays crisp when stored in optimum conditions (airtight container, handle with dry hands).
After that it may not be fresh yet doesn't turn bad. It may turn soft or get old oil smell.
FAQs
My ribbon pakoda turns oily, why?
If the oil is not hot when you squeeze, it will retain oil. Other reason may be you added more butter or oil than mentioned.
Which oil is best to make ribbon pakoda?
I use either sunflower oil (refined) or peanut oil (groundnut oil). Peanut oil turns flavorful but slightly retains oil than the refined ones.
My ribbon pakoda breaks while squeezing/ frying?
Too coarse rice flour may result in this kind of problem. Use finer rice flour or increase besan ratio.
Also try to add little more water for binding and try.
Which rice flour should we use?
You can make your own rice flour (from raw rice / pacharisi) or use store bought ones. I use Idiyappam flour for most of my snacks as it gives perfect crisp snacks as well as golden in color.
Related posts
Browse my other Diwali recipe snacks.
Recipe card
Ribbon pakoda recipe
Ingredients
- 1 cup Rice flour or idiyappam flour
- 1 cup Gram flour/Kadala maavu
- ¾ teaspoon Pepper powder coarse
- 1 tablespoon Butter melted or soft
- 1 tablespoon Oil
- ¼ teaspoon Asafoetida powder
- Salt & water As needed
- Oil For deep frying
Instructions
- take rice flour,gram flour,pepper powder,butter(softened),oil,asafoetida,salt in a bowl, mix well.
- Then add water little by little to make a stiff,non-sticky,dough.
- Apparently heat oil in a kadai.Fill the murukku press with the prepared dough, with the ribbon pakoda plate.
- Press the dough in hot oil in a circular way to form a single layer. Dont layer so much,just one layer to ensure even and quick cooking.
- When the bubbles reduces,flip the pakoda and cook again till the bubbles ceases and the ‘shhh’ sound reduces.
- Drain it in the paper towel,after cooled down store in airtight container to enjoy these crisp flavourful pakodas
Video
Notes
- I Added pepper powder as I like the pepper flavour and I wanted the pakoda to be more on whiter side.
- You can replace the pepper powder with ¾ teaspoon red chilli powder and ⅛ teaspoon turmeric.
- Make sure the pepper powder is fine enough to get through the press holes. Sometimes if its grainy, then it gets stuck in the hole.
Ribbon pakoda method
1. Take rice flour, gram flour, pepper powder, butter(softened), 1 tablespoon oil, asafoetida, salt in a bowl firstly, mix well.
2. Then add water little by little to make a non-sticky, dough.
3. After that, heat oil in a kadai. Fill the murukku press with the prepared dough, with the ribbon pakoda plate.
Ribbon pakoda preparation
4. Then, press the dough in hot oil in a circular way to form a single layer. Don't layer so much, just one layer to ensure even and quick cooking.
5. When the bubbles reduces, flip the pakoda and cook again till the bubbles ceases and the ‘shhh’ sound reduces.
Drain it in the paper towel finally. After cools down store in airtight container to enjoy these crisp flavourful pakodas.
The flavor of this snack is more the next day, I loved the pepper flavor the best in it! Keeps good for 2 weeks when stored in airtight container. Do try this snack for festive season.
Dr.Sameena Prathap
Hi Rajeswari,
Dats a easy and yummy evening snack..
Dr.Sameena
Satrupa
The name Ribbon Pakoda itself is so amusing ...... luv the clicks. Perfect for tea time.
Cheers n Happy Cooking,
Satrupa
http://satrupa-foodforthought.blogspot.com
Sanghi
Mmm... one of my favt.. looks perfect dear! Adding pepper powder is new, will try out sometime!
Satya
ribbon pakodas looks so perfect ...super crisp n delicious ...my amma used to made for this puja ...now i am terribly missing it..happy durga puja to u n ur family
Satya
http://www.superyummyrecipes.com
divya
Looks very crispy and Perfect for tea time snack...nice clicks..
notyet100
so crispy,..perfect for kids,.
Anonymous
It looks so good....irresistible snack
jeyashrisuresh
my son's fav one. Adding pepper powder is very new to me.the pictures reminds me of stalls in native place where they used to display the ribbon pakods like this.nice click and lovely presentation
Hamaree Rasoi
Ribbon pakoda looks perfectly made . Must have been finished within few minutes after being cooked
Deepa
Hamaree Rasoi
aipi
I have heard a lot about this one..love the name ribbon pakoda :)..this is the best I have seen..tempted to try it out..thanks for sharing Raks!
US Masala
Swathi
Ribbon pakoda super Raji.
Sush
ribbon pakoda is very tempting.., where do you stay in Singapore, I'll come down to eat this 😉
Sushma Mallya
You have done it so perfectly raks, crispy and a good tea time snack...
Sharmilee! :)
Looks crispy and tempting...I like ribbon pakoda sounds easy but dono whether I'l get it right first time 🙂 Urs look perfect!
Pushpa
Yummy crunchy ribbon pakoda...delicious
Pushpa @ simplehomefood.com
Sreelekha Sumesh
Tempting pakoda.Looks crispy and perfect.
Swapna
Ribbon Pakoda looks so perfect Raks! Lovely clicks too :)...
Santosh Bangar
ribbon pakoda we make generlly on festival but the way u show in pic is looking suparb
Hema
Just in time for deepavali.. adding pepper pwd was brilliant.. And of course your pic is beautiful as usual..
Sayantani
only yesterday I was wondering what to make with this ribbon pressure and was discussing with Hubby. now here you are sharing this recipe. perfect recipe and great timing...can make these for Vijoya this year.
Happy Cook
I want them, looks crunchy delicou. you are so good in making all these traditional snacks.
Kanchan
Bookmarking Raaji ... will be helfpful for Diwali savories .. 🙂
Priya
Prefect looking ribbon pakodas Raji, awesome!
Nithya
They look so neat and yummy 🙂 your dishes look so classic and makes me feel like trying immediately 🙂 yummy 🙂
indianspicemagic
Nice presentation......................
Premalatha Aravindhan
Ribbon Pakoda luks awesome,Nice idea of adding pepper powder.Kids love it...
coolblogger
yummy..Looks so perfect.
http://epicureansdelight.blogspot.com/2010/08/mashed-potato.html
Anonymous
Looks perfect...yummy n crunchy snack...
Akila
very good recipe to try for navarathri and diwali....
thanks for sharing dear...
http://akilaskitchen.blogspot.com
regards,
Akila
Laavanya
Oh that looks absolutely perfect (like so many of your other dishes) Raks.
Suja Sugathan
Looks so perfect,yummy snack..thanks for sharing
srikars kitchen
Looks perfect & crispy.. nice clicks..why you used idiyappam flour??Any diff from ordinary rice flour??
Sharmi
In my house when I make such snacks, as soon as I remove it from the oil to plate it dissappears:)
lovely looking pakodas!
Apu
Beautiful!! Love ribbon pakoda.
Sharmi
very yum looking pakodas! In my house if I make such item they disappear as soon as I remove it from oil:)
தக்குடுபாண்டி
Present miss!!..:))
kothiyavunu.com
Crispy and crunchy ribbon pakoda..looks tempting!
Pavithra
Wow that my fav one.Looks so so delicious and i have never added pepper powder but this sounds interesting will try adding it next time. All the pictures are super cool and can make any one drool.
swapna
Beautiful presentation...love the crispy pakoda!!
Madhavi
Bookmarked surly make for this Diwali. Ribbon pakora looks divine, yummooo!!
Gayu
My all time favorite snack..Feel like grabbing some from the plate here..Beautiful clicks..
Smitha
That looks beautiful...I will soon making it for Diwali!
Shanthi
Love the clicks . Its perfect and crispy. Hopw Ajay is enjoying your crispies
Cham
That looks beautiful and the color is perfect!
Priya's Feast
wow...its very tempting..happy snacking..
Prathibha
They came out just amazing...who says no to such yummy munchies...I love the pepper flavor for murukku...
Nitha
Crunchy and delicious....
Mahi
looks like Diwali has come to your house already! nice ribbon pakodas!:)
Rachana
The name ribbon pakoda is so intriguing... A great tea-time Snack.
Beautiful clicks!
Anonymous
Lovely! Just love this... and a beautiful presentation.
Suhaina
looks so yummy.. wonderful clicks too.
Sandhya Hariharan
So perfect.. n crunchy.. wished i lived next door.. my kiddo would have grabbed them too
Roshan
hi Rajeswari
pls check out my blog for a surprise...
cheers
roshan
Lena Rashmin Raj
wowww..looks so crispy n crunchy Raks..this is my all time fav.. 🙂
Ms.Chitchat
Perfect ribbon pakodas. Clicks are very tempting :):)
Jay
looks absolutely tempting n crisp...beautiful golden color..
Tasty Appetite
NIDHYA
Looks crunchy and a perfect snack to munch around.
Aaha Oho
lissie
this looks fabulous! loved the addition of pepper powder...
Vijiskitchen
very crunchy I like this snack, I will make very rarely.
Mahimaa's kitchen
mouthwatering pakodas!!! very tempting.
Cynthia
Your ribbon pakoda is a work of perfection!
Lavi
Raks, I tried it yesterday and it came out very well.
Kids and friends liked it a lot.
and keep sharing such norukk's, i shall prepare for diwali.
iam referring your blog to my friends, who all wants to try sweets for diwali..
bhuvhi
Thanks Raks..Tried today and came out very well..crunchy and crispy 🙂
Nithya
Thanks Raks for your detailed pics on ola pakoda. came out extremely well n so crispy. 🙂
Mridula Menon
can i use puttu powder (roasted rice flour) instead of idiyappam flour?
RAKS KITCHEN
One problem I find with puttu flour is it is too coarse and becomes brittle while you squeeze into oil. May be you should try with small amount and see.
rithu
I tried it and came out well, yummy crispy :-), thanks for ur recepie.....
rithu
I tried it really it came out really well, thanks for ur recepie.....
Priya Selvaraj
Can u pls tel me 1 cup means how many ml or weight? So it wil be easy to try this.
Raks anand
my 1 cup holds 240ml of liquid. Please refer FAQs for more details of measurements I use.
Rakı'n' Fish
It really looks so strange and delicious:) thanks for sharing;)
Priya Ravi
it is a awesome recipe, only change i did was 2 cups rice,1 cup besan and it came really good..:)
pavithra
I tried it yesterday and it came out really good. 🙂
will try all your recipes... thanks raks.
sathya senthil
Addition of pepper is new to me .I add Pottukadalai .That makes ribbon pakoda more crispier.
Banupriya Mohankumar
which rice we should use for rice flour? (in all items u used as rice flour)
Sumathi Ganesh
Thankyou so much for the recipe.I made it for Diwali and it came out crisp.thanks once again
Manonmani Suresh
My pakoda got broken. Please explain what went wrong
Raks anand
Reasons :
1. You added more oil in dough than needed,
2. You can try adding little more water to the dough,
3.Rice flour is too coarse
Sanghavi
Hi Raks! Thank you so much for the recipe!! I made all of my Diwali bakshanam from your recipes, they came out perfect!! Made this ribbon pakoda, Chocolate maida 2 layer barfi and Rava ladu 🙂
Thanks once again, love your blog and Happy Diwali!!
sathipadma
Hi! I like your recepies. WE add some onion paste also to the dough. It enhances the pakoda flaour and taste.
Janaki
Hi Rak,
I used your recipe to prepare a trial batch of ribbon pakoda for Diwali and they came out great �� Since I was out of butter I used vanaspati instead and they came out just fine .
Thanks for sharing such an easy prep recipe ������
Janaki from Chennai
Swetha Sukumar
Again, can I use coconut oil for frying this? I don't use refined oils..
I tried frying thenkuzhal in coconut oil, it came out very well and the taste was amazing.. how about such gram flour based snacks?
Raks anand
I know it will be nice for thenkuzhal. But not sure about this. Hope it will be nice.
Unknown
Could you pls tell me which brand of murukku press you have found success with in handling? The one I had been using 5 years has become unusable. Need to buy a new one.
Raks Kitchen
This is not a known brand one, just from a small vessel shop I got. You too can try the same. If you are in chennai, go to any vessel shop in T nagar to find a screw type murukku press.
Roopa
My pakoda came out too oily. Can you tell me why?
Raks Anand
Oil temperature too low or butter/ oil you added in the dough was more.