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    Home » Recipes » Snacks

    Ribbon pakoda recipe | Ola pakoda | Easy Diwali snacks

    October 11, 2010 by Raks Anand 87 Comments / Jump to Recipe

    Ribbon pakoda recipe, full video, step by step photos recipe. A traditional snack prepared for Deepavali, gives so much volume, perfect for gifting.

    ribbon pakoda recipe
    Ribbon pakoda

    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.

    Jump to:
    • Homemade snack
    • Ribbon pakoda tips
    • Shelf life
    • FAQs
    • Related posts
    • Recipe card
    • Ribbon pakoda method
    • Ribbon pakoda preparation

    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 recipe
    Ribbon pakoda | ola pakoda

    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

    • Moong dal chakli recipe | Pasi paruppu murukku
    • Curd murukku recipe | Thayir murukku
    • Arisi murukku, Rice murukku (Manapparai style)
    • Ragi murukku recipe, finger millet flour murukku

    Browse my other Diwali recipe snacks.

    Recipe card

    ribbon pakoda recipe
    Print Pin
    4.50 from 12 votes

    Ribbon pakoda recipe

    Ribbon pakoda recipe, full video, step by step photos recipe. A traditional snack prepared for Deepavali, gives so much volume, perfect for gifting.
    Course Snack
    Cuisine Indian
    Prep Time 5 minutes
    Cook Time 25 minutes
    Servings 4
    Cup measurements

    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
    Prevent your screen from going dark

    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.
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    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    Ribbon pakoda method

    1. Take rice flour, gram flour, pepper powder, butter(softened), 1 tablespoon oil, asafoetida, salt in a bowl firstly, mix well.

    Ingredients

    2. Then add water little by little to make a non-sticky, dough.
    Dough

    3. After that, heat oil in a kadai. Fill the murukku press with the prepared dough, with the ribbon pakoda plate.
    Ola 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.
    in oil

    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.
    Drain in kitchen towel

    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.

    ola pakoda | ribbon pakoda
    Ribbon pakoda or ola pakoda serving suggestion

    Other Instant snacks

    • Maddur Vada Recipe | Crispy & Crunchy ✅
    • Honey Chilli Potato Recipe
    • Jackfruit Seed Pakora Recipe
    • Kothimbir vadi recipe

    Reader Interactions

    Comments

    1. Dr.Sameena Prathap

      October 11, 2010 at 4:17 am

      Hi Rajeswari,

      Dats a easy and yummy evening snack..

      Dr.Sameena

      Reply
    2. Satrupa

      October 11, 2010 at 1:51 am

      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

      Reply
    3. Sanghi

      October 11, 2010 at 1:56 am

      Mmm... one of my favt.. looks perfect dear! Adding pepper powder is new, will try out sometime!

      Reply
    4. Satya

      October 11, 2010 at 2:03 am

      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

      Reply
    5. divya

      October 11, 2010 at 2:07 am

      Looks very crispy and Perfect for tea time snack...nice clicks..

      Reply
    6. notyet100

      October 11, 2010 at 2:08 am

      so crispy,..perfect for kids,.

      Reply
    7. Anonymous

      October 11, 2010 at 2:15 am

      It looks so good....irresistible snack

      Reply
    8. jeyashrisuresh

      October 11, 2010 at 2:19 am

      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

      Reply
    9. Hamaree Rasoi

      October 11, 2010 at 2:24 am

      Ribbon pakoda looks perfectly made . Must have been finished within few minutes after being cooked

      Deepa
      Hamaree Rasoi

      Reply
    10. aipi

      October 11, 2010 at 2:39 am

      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

      Reply
    11. Swathi

      October 11, 2010 at 3:03 am

      Ribbon pakoda super Raji.

      Reply
    12. Sush

      October 11, 2010 at 3:12 am

      ribbon pakoda is very tempting.., where do you stay in Singapore, I'll come down to eat this 😉

      Reply
    13. Sushma Mallya

      October 11, 2010 at 3:33 am

      You have done it so perfectly raks, crispy and a good tea time snack...

      Reply
    14. Sharmilee! :)

      October 11, 2010 at 3:58 am

      Looks crispy and tempting...I like ribbon pakoda sounds easy but dono whether I'l get it right first time 🙂 Urs look perfect!

      Reply
    15. Pushpa

      October 11, 2010 at 4:54 am

      Yummy crunchy ribbon pakoda...delicious

      Pushpa @ simplehomefood.com

      Reply
    16. Sreelekha Sumesh

      October 11, 2010 at 5:37 am

      Tempting pakoda.Looks crispy and perfect.

      Reply
    17. Swapna

      October 11, 2010 at 5:58 am

      Ribbon Pakoda looks so perfect Raks! Lovely clicks too :)...

      Reply
    18. Santosh Bangar

      October 11, 2010 at 6:19 am

      ribbon pakoda we make generlly on festival but the way u show in pic is looking suparb

      Reply
    19. Hema

      October 11, 2010 at 7:20 am

      Just in time for deepavali.. adding pepper pwd was brilliant.. And of course your pic is beautiful as usual..

      Reply
    20. Sayantani

      October 11, 2010 at 7:27 am

      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.

      Reply
    21. Happy Cook

      October 11, 2010 at 8:07 am

      I want them, looks crunchy delicou. you are so good in making all these traditional snacks.

      Reply
    22. Kanchan

      October 11, 2010 at 8:29 am

      Bookmarking Raaji ... will be helfpful for Diwali savories .. 🙂

      Reply
    23. Priya

      October 11, 2010 at 8:34 am

      Prefect looking ribbon pakodas Raji, awesome!

      Reply
    24. Nithya

      October 11, 2010 at 9:02 am

      They look so neat and yummy 🙂 your dishes look so classic and makes me feel like trying immediately 🙂 yummy 🙂

      Reply
    25. indianspicemagic

      October 11, 2010 at 9:46 am

      Nice presentation......................

      Reply
    26. Premalatha Aravindhan

      October 11, 2010 at 12:33 pm

      Ribbon Pakoda luks awesome,Nice idea of adding pepper powder.Kids love it...

      Reply
    27. coolblogger

      October 11, 2010 at 12:40 pm

      yummy..Looks so perfect.
      http://epicureansdelight.blogspot.com/2010/08/mashed-potato.html

      Reply
    28. Anonymous

      October 11, 2010 at 1:17 pm

      Looks perfect...yummy n crunchy snack...

      Reply
    29. Akila

      October 11, 2010 at 1:24 pm

      very good recipe to try for navarathri and diwali....

      thanks for sharing dear...

      http://akilaskitchen.blogspot.com

      regards,
      Akila

      Reply
    30. Laavanya

      October 11, 2010 at 1:30 pm

      Oh that looks absolutely perfect (like so many of your other dishes) Raks.

      Reply
    31. Suja Sugathan

      October 11, 2010 at 1:46 pm

      Looks so perfect,yummy snack..thanks for sharing

      Reply
    32. srikars kitchen

      October 11, 2010 at 1:55 pm

      Looks perfect & crispy.. nice clicks..why you used idiyappam flour??Any diff from ordinary rice flour??

      Reply
    33. Sharmi

      October 11, 2010 at 4:28 pm

      In my house when I make such snacks, as soon as I remove it from the oil to plate it dissappears:)
      lovely looking pakodas!

      Reply
    34. Apu

      October 11, 2010 at 4:28 pm

      Beautiful!! Love ribbon pakoda.

      Reply
    35. Sharmi

      October 11, 2010 at 4:36 pm

      very yum looking pakodas! In my house if I make such item they disappear as soon as I remove it from oil:)

      Reply
    36. தக்குடுபாண்டி

      October 11, 2010 at 4:48 pm

      Present miss!!..:))

      Reply
    37. kothiyavunu.com

      October 11, 2010 at 5:25 pm

      Crispy and crunchy ribbon pakoda..looks tempting!

      Reply
    38. Pavithra

      October 11, 2010 at 6:51 pm

      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.

      Reply
    39. swapna

      October 11, 2010 at 7:04 pm

      Beautiful presentation...love the crispy pakoda!!

      Reply
    40. Madhavi

      October 11, 2010 at 7:06 pm

      Bookmarked surly make for this Diwali. Ribbon pakora looks divine, yummooo!!

      Reply
    41. Gayu

      October 11, 2010 at 9:34 pm

      My all time favorite snack..Feel like grabbing some from the plate here..Beautiful clicks..

      Reply
    42. Smitha

      October 12, 2010 at 1:07 am

      That looks beautiful...I will soon making it for Diwali!

      Reply
    43. Shanthi

      October 12, 2010 at 4:14 am

      Love the clicks . Its perfect and crispy. Hopw Ajay is enjoying your crispies

      Reply
    44. Cham

      October 12, 2010 at 4:18 am

      That looks beautiful and the color is perfect!

      Reply
    45. Priya's Feast

      October 12, 2010 at 4:31 am

      wow...its very tempting..happy snacking..

      Reply
    46. Prathibha

      October 12, 2010 at 5:16 am

      They came out just amazing...who says no to such yummy munchies...I love the pepper flavor for murukku...

      Reply
    47. Nitha

      October 12, 2010 at 8:29 pm

      Crunchy and delicious....

      Reply
    48. Mahi

      October 13, 2010 at 4:24 am

      looks like Diwali has come to your house already! nice ribbon pakodas!:)

      Reply
    49. Rachana

      October 13, 2010 at 6:31 pm

      The name ribbon pakoda is so intriguing... A great tea-time Snack.

      Beautiful clicks!

      Reply
    50. Anonymous

      October 13, 2010 at 11:35 pm

      Lovely! Just love this... and a beautiful presentation.

      Reply
    51. Suhaina

      October 14, 2010 at 5:45 am

      looks so yummy.. wonderful clicks too.

      Reply
    52. Sandhya Hariharan

      October 14, 2010 at 9:06 am

      So perfect.. n crunchy.. wished i lived next door.. my kiddo would have grabbed them too

      Reply
    53. Roshan

      October 14, 2010 at 10:27 am

      hi Rajeswari

      pls check out my blog for a surprise...

      cheers

      roshan

      Reply
    54. Lena Rashmin Raj

      October 14, 2010 at 10:56 am

      wowww..looks so crispy n crunchy Raks..this is my all time fav.. 🙂

      Reply
    55. Ms.Chitchat

      October 14, 2010 at 10:59 am

      Perfect ribbon pakodas. Clicks are very tempting :):)

      Reply
    56. Jay

      October 14, 2010 at 4:03 pm

      looks absolutely tempting n crisp...beautiful golden color..

      Tasty Appetite

      Reply
    57. NIDHYA

      October 14, 2010 at 11:39 pm

      Looks crunchy and a perfect snack to munch around.

      Aaha Oho

      Reply
    58. lissie

      October 15, 2010 at 12:05 pm

      this looks fabulous! loved the addition of pepper powder...

      Reply
    59. Vijiskitchen

      October 15, 2010 at 12:22 pm

      very crunchy I like this snack, I will make very rarely.

      Reply
    60. Mahimaa's kitchen

      October 17, 2010 at 4:41 pm

      mouthwatering pakodas!!! very tempting.

      Reply
    61. Cynthia

      October 20, 2010 at 12:56 am

      Your ribbon pakoda is a work of perfection!

      Reply
    62. Lavi

      October 21, 2010 at 10:52 am

      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..

      Reply
    63. bhuvhi

      February 26, 2012 at 9:56 am

      Thanks Raks..Tried today and came out very well..crunchy and crispy 🙂

      Reply
    64. Nithya

      May 08, 2012 at 1:38 am

      Thanks Raks for your detailed pics on ola pakoda. came out extremely well n so crispy. 🙂

      Reply
    65. Mridula Menon

      October 05, 2012 at 1:36 pm

      can i use puttu powder (roasted rice flour) instead of idiyappam flour?

      Reply
    66. RAKS KITCHEN

      October 05, 2012 at 1:39 pm

      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.

      Reply
    67. rithu

      November 10, 2012 at 2:56 am

      I tried it and came out well, yummy crispy :-), thanks for ur recepie.....

      Reply
    68. rithu

      November 10, 2012 at 2:56 am

      I tried it really it came out really well, thanks for ur recepie.....

      Reply
    69. Priya Selvaraj

      July 19, 2013 at 1:05 pm

      Can u pls tel me 1 cup means how many ml or weight? So it wil be easy to try this.

      Reply
    70. Raks anand

      July 19, 2013 at 1:06 pm

      my 1 cup holds 240ml of liquid. Please refer FAQs for more details of measurements I use.

      Reply
    71. Rakı'n' Fish

      August 17, 2013 at 2:12 pm

      It really looks so strange and delicious:) thanks for sharing;)

      Reply
    72. Priya Ravi

      November 01, 2013 at 2:20 am

      it is a awesome recipe, only change i did was 2 cups rice,1 cup besan and it came really good..:)

      Reply
    73. pavithra

      November 05, 2013 at 8:52 am

      I tried it yesterday and it came out really good. 🙂
      will try all your recipes... thanks raks.

      Reply
    74. sathya senthil

      November 05, 2013 at 10:57 pm

      Addition of pepper is new to me .I add Pottukadalai .That makes ribbon pakoda more crispier.

      Reply
    75. Banupriya Mohankumar

      October 13, 2014 at 6:51 am

      which rice we should use for rice flour? (in all items u used as rice flour)

      Reply
    76. Sumathi Ganesh

      November 21, 2014 at 7:46 am

      Thankyou so much for the recipe.I made it for Diwali and it came out crisp.thanks once again

      Reply
    77. Manonmani Suresh

      May 03, 2015 at 2:14 am

      My pakoda got broken. Please explain what went wrong

      Reply
    78. Raks anand

      May 03, 2015 at 2:17 am

      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

      Reply
    79. Sanghavi

      November 11, 2015 at 9:57 am

      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!!

      Reply
    80. sathipadma

      January 16, 2016 at 9:00 am

      Hi! I like your recepies. WE add some onion paste also to the dough. It enhances the pakoda flaour and taste.

      Reply
    81. Janaki

      October 25, 2016 at 12:33 am

      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

      Reply
    82. Swetha Sukumar

      August 30, 2017 at 6:36 am

      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?

      Reply
    83. Raks anand

      August 30, 2017 at 6:50 am

      I know it will be nice for thenkuzhal. But not sure about this. Hope it will be nice.

      Reply
    84. Unknown

      September 01, 2018 at 11:55 pm

      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.

      Reply
    85. Raks Kitchen

      September 04, 2018 at 2:15 am

      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.

      Reply
    86. Roopa

      November 15, 2020 at 11:20 pm

      My pakoda came out too oily. Can you tell me why?

      Reply
      • Raks Anand

        November 16, 2020 at 4:18 pm

        Oil temperature too low or butter/ oil you added in the dough was more.

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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