Ribbon Pakoda is a famous traditional South Indian savory that is made in most of the households during Diwali. Famously known as Ribbon Pakoda due to its appearance that resembles ribbon, this yummy crunchy snack is also known as Ola Pakoda, Nada or Ribbon Murukku. It is a very simple to make snack that can be whipped with ingredients easily available in the pantry.
As mentioned in the Easy Pottukadalai Murukku post, my family loves to munch on crispy snacks. Their favorites are Murukkus and Ribbon Pakoda. Until I was working, I wasn’t too much inclined in preparing home made snacks. Well, munching on them if prepared by my Grandmother was my favorite time pass as a kid. But with kids, life has changed for the better in all facets and cooking being one among them. To cater to their snacks need, I started preparing them at home. As a fixed routine, either Murukkus or Ribbon Pakodas are prepared week after week to replenish the diminishing stock. So for this week, it was Ribbon Pakoda and thought to blog my family’s favorite savory.
Rice flour or Arisi maavu -1 ½ cups
Besan or Gram flour or Kadalai maavu – 1 ½ cups
Unsalted butter – 1 ½ tbsps (at room temperature)
Garlic – 1 whole bulb or 15 cloves
Red chilli powder – 1 ½ tsps or to taste
Hing – two big pinches or ¾ tsp
Salt to taste
Water to make the dough
Oil for deep frying and greasing the mold
Preparation time – 10 mins
Cooking time – 45 mins
Total time – 55 mins
Yields around 6-7 cups of Ribbon Pakoda
- Take garlic cloves and about ¼ cup of water in a small mixer jar. Run it for 2 mins or until the garlic cloves are crushed finely. Filter this juice using a strainer and retain it for later use.
- Take butter, flours, red chilli powder, asafoetida and salt to taste in a wide bowl. Using your hands, mix until everything combines well.
- Add the garlic juice to the flour-butter-chilli powder-salt dry mixture and mix.
- Add water little by little to the flour and make soft and pliable dough. You can check for salt and spice levels at this stage, adjust and add accordingly.
- Grease the mold. Place the ribbon pakoda plate into greased mold. I used the plate with four wide thin slots used for making ribbon pakoda (Refer stepwise pictures).
- Make small logs of the dough and fill in the greased mold.
- Heat oil in a pan/kadai until hot for frying. To check if oil is hot, drop a pinch of the prepared dough, it if rises instantly, the temperature is perfect and oil is ready for frying. Now reduce the flame to low-medium, carefully press the ribbons directly over the oil in a concentric manner (Refer stepwise pictures). Alternatively, you can squeeze ribbons of 5-6 inches.
- Cook one side till the sizzling sound ceases or bubbles in the oil settles. Flip it over to the other side and fry both sides till golden brown.
- Cooked pakoda will start settling at the bottom of the pan/kadai, remove using a slotted ladle and drain excess oil using a colander or paper towel. Repeat the same for the rest of the dough.
- Cool the ribbon pakodas completely, break them into smaller sized ribbons and then store it in an airtight container.
Serve the crispy and crunchy ribbon pakodas along with evening tea/coffee or snack on it whenever you feel like. At my place, prepared stock lasts no longer than 3-4 days as my family devours them instantly at any time of the day.
- Both home made or store bought flours works fine for this recipe. I used store bought rice flour and home made besan.
- For variations, you can add ajwain or sesame seeds instead of hing.
- You can also add pepper powder in place of red chilli powder.
- Instead of butter, you can also add two table spoons of hot oil while making the dough.
- Do not overcrowd the kadai/pan while frying.
- Always keep the dough covered while frying; else the ribbon pakoda may turn red when fried.