• Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • ABOUT

Swasthi's Recipes

Home >> Recipes >> Snacks Recipes

Ribbon pakoda recipe | Ribbon murukku | Aaku pakodi

By swasthi , on November 13, 2020, 21 Comments, Jump to Recipe

Ribbon pakoda recipe – I am sharing one more South Indian snack for the upcoming festive season. Ribbon pakoda also known as ribbon murukku is fried snack made with rice flour, besan, fried gram and spices like chili powder and cumin. Similar to other murukku recipes even ribbon pakoda is made with different ratios of besan, rice flour and fried gram flour. Each household has their own recipe to make these.

ribbon pakoda

I am sharing the way I make it at home. Ribbon pakoda can also be made without fried gram, just using besan and rice flour.

Advertisement

Just like the omapodi or plain sev, these can also be made using only besan and skip rice flour and fried gram. Each variation gives a different taste, texture and level of crunch to the ribbon pakoda.

If making in small quantity just to finish it on the same day, then they can be made with besan alone since they may begin to loose the crunch after 2 to 3 days.

The ribbon pakoda recipe I am sharing here yields pakoda that can be kept for about 10 to 15 days without losing the crunch if stored in an airtight containers.

An addition of fried gram makes them light and besan adds a aroma and taste.

Please note this recipe is not for novice cooks similar to the butter murukku recipe this requires pressing the mould directly over the hot oil.

More Snacks recipes
Nippattu
Chakli recipe
Thattai
Sweet murukku

Preparation for ribbon pakoda

1. Add ¼ cup fried gram to a grinder jar. These are also known as roasted gram and are commonly used to make chutney.

powder fried gram for ribbon pakoda recipe

2. Grind them and make a very fine powder. We need only ¼ cup powder/ flour for this recipe. Measure and add it to a large mixing bowl.

fried gram murukku

3. To the same bowl, add 1 cup rice flour and ¼ cup besan (gram flour). All of these have to fine. If they are coarse then sieve them otherwise they may get stuck in the murukku maker and break the ribbon pakoda.

Crush ½ teaspoon cumin in a mortar pestle or on a chopping board with rolling pin. Add to the bowl along with 1 to 1 ½ tablespoons sesame seeds, ¼ to ¾ teaspoon red chilli powder and ½ teaspoon salt. Very coarse particles in the dough may break the pakoda so crushing or powdering cumin and sieving the flours is very important.

sieve flour for ribbon pakoda recipe

4. Mix all the ingredients in the mixing bowl. Heat 2 teaspoons oil in a kadai until very hot (not smoking). Add it here to the flour. Be careful as the oil is hot, use and spoon and incorporate the oil with the flour. Then use your fingers to mix and rub the flour in between your palms until all of the oil is incorporated well with the flour.

addition of oil

Making dough for ribbon pakoda

5. You can use plain water or ginger chili water to knead the dough. To make the ginger chilli water, add half inch piece of ginger and 2 green chilies to a blender.

Pour little water and make a paste. Pour 3 tablespoons water more water. Filter this and use to make the dough. It makes the ribbon pakoda very flavorful like the one sold in the shops. Crushed onion can also be used for flavoring along with ginger chilli water.

ginger chili water
Advertisement

6. Pour more plain water to mix and form the dough.

addition of water o make ribbon pakoda recipe

7. Dough must be soft and non sticky. It should not be dry or crumbly. If the dough is sticky then sprinkle some flour and mix. If it is too dry, sprinkle water and mix again. Taste test the dough and add more salt or red chilli powder if needed.

dough to make ribbon pakoda recipe

How to make ribbon pakoda

8. Grease the mould and attach a ribbon pakoda plate. Fill with the prepared dough. Cover the rest of the dough to prevent drying.

filling the mould
Advertisement

9. Pour oil to a heavy bottom kadai or deep pan. Heat on a medium flame until hot enough. Check by adding a small flat piece of dough to the oil, the dough has to rise immediately without turning brown. This is the right temperature. If it becomes brown, it means the oil is very hot. Reduce the heat and let the temperature of oil come down a bit. If the dough sinks it means the oil is not hot enough.

frying ribbon pakoda in hot oil

10. Press the mould directly to the hot oil, moving the hand in circular motions. Be careful and keep your hand and mould at a good distance from the hot oil and steam.

Do not press the dough in one place, we need to keep moving the hand in circular motion. Fry on a medium high flame until golden. If they are not fried well, ribbon pakoda will turn soft and chewy very soon.

golden fried ribbon murukku

Remove them to a colander and cool them completely. I usually break the ribbon pakoda to pieces and then store them in an airtight jar. They keep good for 2 weeks. If you are making them in larger quantity then store them in separate containers so they stay fresh for longer.

ribbon murukku

Related Recipes

diwali snacks recipes 2020

Diwali snacks...

nippattu

Nippattu reci...

chakli

Chakli recipe...

thattai recipe

Thattai recip...

Sweet murukku recipe | Manoharam sweet | Bellam kommulu

Sweet murukku...

sev omapodi

Sev recipe | ...

ribbon pakoda recipe

South Indian ribbon pakoda

Advertisement

Ribbon pakoda recipe | Ribbon murukku recipe | Aaku pakodi

Ribbon pakoda is a crunchy South Indian festive snack made using rice flour, gram flour and fried gram. It is also known as ribbon murukku and most commonly made during Diwali and other festivals.
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings25
AuthorSwasthi

Ingredients (1 cup = 240ml )

Ingredients to make ribbon pakoda

  • ¼ cup gram flour (fine besan, senagapindi)
  • ¼ cup fried gram (roasted gram, putani, putnalu)
  • 1 cup rice flour (fine flour)
  • ¼ to ¾ teaspoon red chili powder (adjust to taste)
  • ½ teaspoon cumin seeds ( jeera or ajwain or vaamu/omam)
  • ⅛ teaspoon asafoetida (hing)(optional)
  • 1 to 1½ tablespoons white sesame seeds
  • 2 teaspoons hot oil
  • ½ teaspoon salt (adjust to taste
  • oil as needed for deep frying

optional

  • 2 green chilies
  • ½ inch ginger (adding more leaves a bitter taste)
Advertisement

Instructions

Make dough for ribbon pakoda

  • Powder ¼ cup fried gram in a mixer grinder jar. Measure and use only ¼ cup powder for the recipe.
  • Place a sieve over a large bowl. Measure the flours including the powdered fried gram powder. Add all of them to the sieve. Sieve them together.
  • Crush cumin seeds in a mortar pestle. Or using a rolling pin crush them on the chopping board. Add it to the flour, along with red chilli powder, sesame seeds and salt. Mix them.
  • Then heat up 2 tsps oil in a kadai and pour to the flour. Using a spoon mix well. Then use your fingers and incorporate the oil well. Rub the flour well in between your palms to incorporate the oil
  • This step is optional. Make a fine paste of ginger and chili if using. Add 3 to 4 tbsp water to this and filter it to a bowl. Pour this to the flour.
  • Pour more water as needed and make a dough that is non sticky but smooth. If the dough is dry then sprinkle more water. If the dough turns sticky, then sprinkle little rice flour. Taste test the dough and add more salt and chilli if you prefer.

How to make ribbon pakoda

  • Pour oil to a deep fry pan or kadai. Heat it on a medium flame.
  • Meanwhile grease the mould and fit the ribbon pakoda plate to the mould.
  • Fill the mould with the prepared dough. Cover the rest of the dough to avoid drying.
  • Check if the oil is hot enough by dropping a small portion of the dough in hot oil.  The dough has to rise steadily without browning and must not sink.
  • Press the dough in the hot oil, moving the hand in circular pattern to make a disc of ribbon pakoda.
  • Fry until golden and crisp on a medium high heat. Keep stirring and fry. Towards the end if you want you may fry them on a low heat for even crispness. Once crisp remove to a steel colander.
  • Make more ribbon pakoda and fry in batches until all of the dough finishes. Just ensure the oil is just hot enough and not too hot.
  • Cool ribbon pakoda completely.  Break them as desired to pieces and store in a airtight jar.
Advertisement

Notes

If using only besan, use a good amount of ajwain/omam/vaamu for a nice aroma.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Ribbon pakoda recipe | Ribbon murukku recipe | Aaku pakodi
Amount Per Serving
Calories 61 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 60mg3%
Potassium 25mg1%
Carbohydrates 6g2%
Vitamin C 0.4mg0%
Calcium 2mg0%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

WhatsApp
Share3K
Pin422
Reddit
Tweet
Email
3K Shares
FOR MORE RECIPES

Check your inbox or spam folder to confirm your subscription.


Ribbon pakoda recipe | Ribbon murukku | Aaku pakodi
Advertisement
WhatsApp
Share3K
Pin422
Reddit
Tweet
Email
3K Shares

Related Posts

Advertisement

FEATURED RECIPES

Breakfast Recipes

Upma recipe (r…

upma recipe

Cake Recipes

Banana cake re…

banana cake recipe

Breakfast Recipes

Aloo paratha r…

aloo paratha

vegetarian

Paneer recipes…

paneer recipes

Dal Recipes

Dal makhani (S…

dal makhani recipe

Rice Recipes

Veg biryani re…

veg biryani

Advertisement

POPULAR RECIPES

Idli recipe (S…

soft idli

Samosa recipe …

samosa

Pav bhaji reci…

pav bhaji

Eggless chocol…

eggless chocolate cake

Palak paneer r…

palak paneer

Rajma recipe |…

rajma

Advertisement

Paneer butter …

paneer butter masala

Kadai paneer r…

kadai paneer

Paneer tikka r…

paneer tikka

Advertisement

About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
Read more..

Reader Interactions

Share Your Comments & Feedback: Cancel reply

Recipe Rating




Comments

  1. Advertisement
  2. Vanitha Rathod says

    May 30, 2020

    5 stars
    Can we use ghee instead of butter? As butter isnt always available at home

    Reply
    • swasthi says

      May 31, 2020

      I haven’t tried with ghee

      Reply
  3. E.v.kamalanathan says

    November 20, 2019

    Good sir madam am like that

    Reply
  4. Uma says

    October 25, 2019

    Tried the recipe today and it is so tasty, crunchy and in no time made it.

    Thank you so much for sharing this 👏👏👏

    Reply
    • swasthi says

      October 26, 2019

      Hi Uma
      You are welcome! Glad your ribbon pakoda turned good. Thank you!

      Reply
  5. Shaalini says

    October 19, 2019

    4 stars
    Hi.. I tried it today it turned out good 👍

    Reply
    • swasthi says

      October 21, 2019

      Thank you Shalini!

      Reply
  6. Sucharita Yerramilly says

    October 16, 2019

    Tried the recipe. Very tasty. But was having problem in pressing the dough through the mould after a while. What could be the reason?

    Reply
    • swasthi says

      October 16, 2019

      Hi Sucharita,
      Let me know what kind of problem you had. Did you feel it was hard to press the dough? If so then probably the dough needs little more moisture. You can just moisten your finger and mix it once more. Hope this helps

      Reply
  7. Deep says

    June 27, 2019

    5 stars
    I make ribbon pakoda just by adding hing+redchilli powder .I tried out your recipe green chilli+ginger addded flavor to the ribbon….it was yummy!! Totally loved it .

    Reply
    • swasthi says

      June 28, 2019

      Hi Deep,
      Glad you liked the ribbon pakoda. Thank you for the comment.
      🙂

      Reply
  8. Advertisement
  9. Pranitha says

    September 12, 2018

    5 stars
    Swasthi
    I made these ribbon pakoda. They tasted very good and crunchy. How do I make them light an dnot very crunchy. I have a 15 months old so want to try it for him again

    Reply
    • swasthi says

      September 12, 2018

      Hi Pranitha,
      Thanks for trying. To make them light you can add 1 to 1 & 1/2 tbsp of butter.

      Reply
  10. Yogita says

    March 27, 2017

    5 stars
    Made this just now…yummy and just perfect!

    Reply
    • swasthi says

      March 31, 2017

      Thanks Yogita

      Reply
  11. puja says

    February 22, 2017

    5 stars
    Awesome

    Reply
    • swasthi says

      February 24, 2017

      Thanks puja

      Reply
  12. Prathyusha says

    January 12, 2017

    5 stars
    Very tasty recipes.Thanks for sharing .Seasonal greetings n best wishes.Stay blessed forever.

    Reply
    • swasthi says

      January 12, 2017

      Hi Prathyusha
      Wish you too a very happy new year and Pongal.
      Thanks a lot for the wishes

      Reply
  13. Meena says

    March 4, 2016

    5 stars
    I made these, came out great crunchy loved them

    Reply
    • swasthi says

      March 4, 2016

      Thanks Meena

      Reply

Primary Sidebar

Advertisement

DIWALI RECIPES

JALEBI RECIPE
RASGULLA RECIPE
RASMALAI RECIPE
GULAB JAMUN
BESAN LADOO
KAJU KATLI
RAVA LADDU
Advertisement

CATEGORIES

DINNER RECIPES
SANDWICH RECIPES
BREAKFAST RECIPES
RICE RECIPES
CHUTNEY RECIPES
SNACKS RECIPES
SWEETS RECIPES

Follow me on social media

Facebook

Like

Instagram

Follow

Pinterest

Follow

Twitter

Follow
Advertisement

HEALTH CORNER

RAGI RECIPES
OATS RECIPES
MILLET RECIPES

Advertisement
Advertisement

© 2012 - 2020 - Swasthi's Recipes. The content is copyrighted to SWASTHI'S and may not be reproduced in any form.