Ribbon pakoda or ribbon murukku is a crispy fried snack. It is in shape of ribbon and that’s how it got it’s name. I make it quite often for tea-time snacking as my family loves it! It is also known as Ola pakoda.
Check out the quick video to make Ribbon Murukku:
I have earlier shared a recipe to make ribbon pakoda using pottukadalai mav (split and roasted chickpeas powder). This time I made it only using besan (chickpeas flour) and rice flour. I added Idhayam Sambandhi sesame seeds and it turned out to be so good! I have fried using Idhayam Mantra groundnut oil. I just love the freshness of the snacks made in it. Click here to learn more about them.
So, check out the recipe to make this crispy snack. You can also make it for festivals like Diwali. You can try out other snack recipes also from my blog. Just click on the names for the recipe with video:
Ribbon Pakoda Recipe
- 1 cup Chickpeas flour/besan/gram flour
- 1/2 cup rice flour
- 1 tsp Idhayam Sambandhi sesame seeds
- 1 tsp Red chilli powder
- 1/4 tsp Turmeric powder
- Salt to taste
- 1/8 tsp Asafoetida/hing
- 2 tsp Hot oil
- Idhayam Mantra groundnut oil for deep frying
Add chickpeas flour, rice flour, red chilli powder, sesame seeds, turmeric powder, asafoetida, salt in a mixing bowl.
Add 2 tsp hot oil and mix well. The texture of the flour will become crumbly.
Now slowly start adding water to make a soft dough. I took 3/4th cup of water.
Heat oil for deep frying in a frying pan. To check if the oil is warm, drop a small piece of dough into the oil. If it comes on top immediately, the oil is warm for frying.
Add a portion of dough in the ribbon pakoda maker and use the ribbon pakoda plate as shown above in the video. Close the machine and slowly press it and move in a circular motion above the oil and make a round layer.
When it starts turning light golden brown, flip it carefully using a ladle.
When it turns golden brown on both sides, drain excess oil and follow the same procedure for rest of the dough.
Let it cool down completely before storing them in an air-tight container.
- Keep on medium flame and deep fry.
- You might have to adjust the flame or lower it the oil starts getting smoky.
- You can even add finely chopped onions or pepper too in the dough as it adds to the flavour.
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