Ribbon Pakoda | Ribbon Murukku Recipe | Diwali Snacks Recipes

Ribbon Pakoda, Ribbon Murukku, Ola Pakoda, O'ttu Pakoda, Oatu Pakoda, Nada Thenkuzhal, Ribbon Karalu is all same name for Ribbon Pakdoa.  Made mostly during Diwali or other festival it's also great snack idea for tea time, party or kids snacks box.  Ribbon pakoda is popular South Indian murukku variety easily available in all the sweets shops, it's crunchy yet soft a perfect tea time snack.

I like ribbon pakoda a lot and normally make every Diwali but some how it never made it to blog until now, even this time I lost most of the step wise pictures of ribbon pakoda while copying the pictures so you can see in step wise pictures I added only few pictures, hope fully I can update the pictures soon.



Like most of the recipes even there are variety and variations in ribbon pakoda recipe and this is basic recipe we can adjust few things according to our needs. I add garlic powder as I always have stock of it :) you can skip garlic powder or paste if you want.



If you haven't tried ribbon pakoda yet then you should give a try it's really easy and delicious to eat and a great kids pleaser. Share with your family and friends this Diwali and enjoy the festival.



You can also check:

• Diwali Sweets Recipes
• Diwali Snacks Recipes
• 12 Vegan Diwali Sweets and Snacks recipes
• DIY: Home made Decroative Diyas Ideas
• DIY: Diwali Home Decoration Ideas
• Diwali Dinner Menu Ideas
• Kitchen Basics - Masala, Paste Recipes

• Besan Murukku
• Gathiya
• Namak Para
• Mullu Murukku
• Poha (Aval) Mixture | Madras Mixture
• Chana Dal Moth | Namkeen

Ribbon Pakoda | Ribbon Murukku Recipe

Ribbon Pakoda or Ola Pakoda is easy South Indian snacks made during Diwali or works great as tea time snack.

Author:	Priti	Category:	Snack	Cuisine:	South Indian
Prep Time:	10 Mins	Cook Time:	30 Mins	Total Time:	40 Mins
Yields:	4 Cups

Ingredients:

• 2 Cups - Rice Flour
• 1 Cup - Besan/Kadalaimaavu
• 2 tbsp - Sesame Seeds
• 3 tbsp - Hot Oil
• To Taste - Salt (I used 1.5 tsp)
• A Pinch - Soda-Bi-Carb (optional)
• 2 tsp - Red Chili Powder
• 2 tsp - Garlic Powder/Paste (optional)
• To Deep Fry - Oil

Method:

1. Sieve besan and rice flour together in a bowl, add red chili powder, salt, soda (if using), sesame seeds (I used black variety), garlic powder or paste (if using), 3 tbsp hot oil and mix everything well.
2. Add water in small quantity and make soft stiff dough. Heat oil in a wok for deep frying.
3. Great a Sev or murukku press with oil, use long slit disc or plate and fill dough. Press directly in oil in cirular motion starting from edge to center. Do not overlap, and fry in medium heat until golden brown or when the bubbles ceases, turn over and until bubbles ceases again. 
4.  Drain in tissue paper and repeat same for rest of dough.

Allow to cool ribbon pakoda completely before storing in air tight containers. Shelf life for this is around 3 weeks.

Notes

• You can add white or black sesame seeds.
• Adding garlic powder or paste is optional, if you are adding garlic paste then it has to be very fine and not grainy.
• Fry only in medium to slow flame for even cooking.
• You can add fried gram (roasted chana dal/chutney dal/Pottukadalai) powder instead of besan. For that grind 1 cup fried gram dal in mixer, sieve and measure 1 cup flour and add with rice flour.

Enjoy crunchy pakoda with tea or make your festive more happening.



Do can check Diwali Sweets and Snacks Recipes here.

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