Ribbon Pakoda Recipe
1 hour 50 minutes
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About Ribbon Pakoda Recipe
Ribbon Pakoda is a beloved Indian snack, especially popular during festivals like Diwali and Janmashtami. Known by various names such as Ola Pakoda, Aaku Pakodi, Nada Pakoda, Nada Thenkuzhal, and Ribbon Pokkodam, this crispy treat is cherished for its unique shape and irresistible crunch.
Made with a blend of idli rice, roasted chana dal, urad dal, butter, and red chillies, Ribbon Pakoda offers a delightful balance of flavors and textures. In this recipe, I’ll guide you through simple, step-by-step methods to prepare this festive snack at home, making it easy for anyone to enjoy authentic Ribbon Pakoda with family and friends.
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Recipe Time & More
Prep40 minutes
Cook1 hour 10 minutes
Total1 hour 50 minutes
Ingredients
- 1 Rice idli rice, kilogram
- 1/2 gm Chickpea split chickpea, kilo, roasted, split chickpeas
- 100 gm Gram black, split, urad dal
- 100 gm Butter melted or melted dalta 100 grams
- 7 Chili no s, red
- 1 pinch Asafoetida hing
- 1/4 spoon Carom Seeds ajwain, crushed
- 1 tsp Sesame Seeds white or black
- 1.5 tsp Salt as needed, or as per taste
- Water or dough making dough
- Oil for deep frying
Instructions
- First soak idli rice in water for 2 1/2 hours, then wash and drain the water.
- Switch on stove. Take a fry pan when it is heated add urad dal and fry till we get nice aroma. (Don̢¢t over fry)
- Transfer urad dal in to a mixer grinder and make a fine powder then sieve it.
- Next add roasted chana dal (pottu kadalai) in a mixer grinder then make fine powder and sieve it.
- In a hot water immerse the red chili for 15 minutes, then drain the water and make a fine red chili paste.
- Grind the idly rice by adding little amount of water and transfer in to a mixing bowl and keep it aside. (Requires a coarse grinding like idly batter consistency)
- In idly rice batter add urad dal flour, roasted chana dal flour, red chili paste, Ajwain, sesame seeds, asafoetida, salt as needed and melted butter.
- Now mix the ribbon Pakoda mixture carefully and make smooth dough.
- At last add 4 spoons heated oil in a ribbon Pakoda mixture and check the salt and spicy of ribbon Pakoda flour if you want, you can add it and knead dough again and keep it aside.
- Next place a pan in the stove then add required oil for deep frying the ribbon Pakoda. In meanwhile take ribbon pakoda maker ( murukku maker / Thenkuzhal) and grease some oil in the two sides (both inner and outer) of the murukku maker.
- take a small part of dough and pour in to the murukku machine. (Take ribbon Pakoda plate).
- Check the oil whether it is heated or not by adding small part of ribbon Pakoda flour in to the oil.
- When the flour comes up from the oil means it is heated.
- Press the ribbon pakoda maker in one circular motion straightly in oil in a low flame. (Careful while squeezing)
- Now wait for 5 minutes and turned another side.
- Fry the ribbon Pakoda recipe till it becomes golden yellow colour then take from oil and put it to the kitchen towel or tissue paper to absorb extra oil from the murukku.
- Same procedure will be followed till remaining dough could be finished.
- After every batch of ribbon Pakoda flour taken from the dough, knead the dough thoroughly to avoid dryness and flour become so soft and it is easy for squeezing the ribbon Pakoda recipe.
- Cool down the ribbon Pakoda in room temperature then pour in to the air tight container for long use.
- Traditional hot and spicy ribbon pakoda recipe is ready to serve.
- Serve this ribbon Pakoda as a big round or break it in to finger sized shaped
- Enjoy this ribbon murukku recipe in a festive time (diwali snacks).
Recipe Notes
- To avoid sour taste of the ribbon Pakoda flour, first make sure that all required items are ready then finally add the rice flour in to the mixture.
- Here I used long red chili; according to chili variety the quantity of chili will be vary.
- This is an easy Ribbon Pakoda Recipe, can use both idly rice and cooking rice for making this ribbon Pakoda. (Equal quantity)
- If the dough becomes tightened means sprinkle some salted water and knead dough again and make ribbon Pakoda recipe.
- If you are a cholesterol patient means add dalta or heated oil for making ribbon Pakoda because butter absorbs too much oil in Pakoda. ( for more crispy use more roasted chana dal flour).
- Since few of friends asking as “ribbon pakoda seivathu eppadi” i’ll share ribbon pakoda recipe in tamil shortly.
Additional Tips
- For extra crispiness, spread the shaped dough ribbons directly onto a parchment-lined tray for a few minutes before frying; slight air drying helps achieve a crunchier texture.
- If you prefer a gluten-free version, ensure that your asafoetida is pure and not wheat-based, as some commercial brands contain wheat flour.
- Try adding a pinch of freshly ground black pepper or a teaspoon of sesame seeds to the dough for a subtle, aromatic flavor boost and extra visual appeal.
- Store the completely cooled Ribbon Pakoda in an airtight container lined with a paper towel to absorb excess oil and preserve their crunch for up to two weeks.
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Recipe Nutrition
Calories: 124kcalCarbohydrates: 2gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gCholesterol: 1mgSodium: 342mg
Loganayaki Thamilselvan
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4 Comments
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Looks so yummy! Excited to make it.
What a delightful recipe! Thanks for sharing.
This is so inspiring! Can’t wait to cook it.
Absolutely mouthwatering! Great share.