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.
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.
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.
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.
Browse my other Diwali recipe snacks.
Ribbon pakoda recipe
- 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
- 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
- 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.