Ribbon Pakoda

Yields: 8 Servings Difficulty: Difficult Prep Time: 20 Mins Cook Time: 10 Mins Total Time: 30 Mins

Ribbon pakoda/ ola pakoda/ ribbon murukku – All mean the same. I am pretty sure that it has got more such names in different areas of Tamil Nadu. This is an easy snack for this Diwali, provided you have the murukku press with the ribbon pakoda stencil. I know that making murukku is a big JOB. If you run out of time and look on for quick deep-fried snacks, I would definitely recommend this one. Rice flour and gram flour are the basics for any of these deep-fried snacks. Just by altering the measurements we can achieve making many of the snacks. This ribbon pakoda comes out crisp with equal proportions of rice and gram flour. You can add flavors of your choice with either red chili powder or pepper powder. Do try this for this Diwali!!!!


0/9 Ingredients
Adjust Servings


0/7 Instructions
  • In a wide mixing bowl, take one cup of rice flour and one cup of gram flour. Add salt to it and mix them well.
  • In a mixer, finely grind 2 tbsp of roasted gram dal(Pori kadalai/ Pottu kadalai). This will fetch around 4 tbsp of roasted gram dal powder. Sieve the grounded powder and add 2 tbsp of this to the rice+gram flour mix.
  • Add asafoetida, salt, pepper powder, and melted butter to it. Mix them well and add water slowly. The entire mixture will require only plus or minus half a cup of water.
  • Keep mixing and bring them into a soft dough. Cover with a damp cloth or cling wrap to avoid them being dried up.
  • In a wide pan, heat oil and wait until it becomes hot. Keep the flame in medium. Take a ball of the dough and make them in an elongated shape. Fix the murukku press with ribbon pakoda stencil and grease them with little oil. Place the dough inside and squeeze them into the oil in a circular motion.
  • Wait for 2 – 3 mins and then turn the other side upside down. Fry until the sizzling sound stops. Remove and drain them on a paper towel.
  • Allow it to cool down and store them in an airtight container. This stays fresh for more than two weeks if handled properly.


  • You can also add one cup of gram flour and half cup rice flour. It still tastes good.
  • Flavoring is absolutely your choice. You can flavor them with pepper, chili powder, garlic, etc.
  • Make sure you don't squeeze too much at the same time. This makes it difficult to cook and you might achieve lumps of ribbon pakoda.

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