How to Make Ribbon Pakoda – A Crispy South Indian Savoury Snack

Ribbon Pakoda, also known as Ribbon Murukku or Ola Pakoda, is a crunchy South Indian snack made using rice flour and gram flour, seasoned with spices and deep-fried to perfection. Its ribbon-like shape, golden colour, and crisp texture make it a favourite during festivals like Diwali, Krishna Jayanthi, and other special occasions. In this article, we’ll guide you step by step on how to make ribbon pakoda at home, using traditional ingredients and easy methods.

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📝 What Is Ribbon Pakoda?

Ribbon Pakoda is a deep-fried snack from Tamil Nadu made from a combination of rice flour (arisi maavu) and besan (gram flour), mixed with mild spices and shaped using a special murukku press with a slit or ribbon disc. The dough is pressed directly into hot oil, forming long ribbons that fry into a deliciously crispy treat.

It is commonly made during Diwali and stored in airtight containers to enjoy over days. Ribbon Pakoda is savoury, slightly spicy, and pairs perfectly with tea or coffee.

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🛒 Ingredients for Ribbon Pakoda:

(Makes about 4–5 servings)

Rice flour – 2 cups

Besan (gram flour) – 1 cup

Butter – 2 tbsp (softened)

Red chilli powder – 1 tsp

Asafoetida – a pinch

Sesame seeds – 1 tsp (optional)

Salt – to taste

Water – as needed

Oil – for deep frying

> You’ll also need a murukku maker with the ribbon pakoda disc.

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👩‍🍳 How to Make Ribbon Pakoda – Step-by-Step

Step 1: Prepare the Dough

1. In a large mixing bowl, combine rice flour, besan, chilli powder, asafoetida, sesame seeds, and salt.

2. Add softened butter and mix well until it resembles coarse breadcrumbs.

3. Gradually add water and knead into a soft, non-sticky dough. It should be pliable but firm enough to press through the murukku press.

Step 2: Load the Murukku Press

Grease the inside of the murukku maker and fit it with the ribbon pakoda disc.

Fill it with a portion of the dough and close tightly.

Step 3: Fry the Ribbon Pakoda

1. Heat oil in a deep frying pan over medium flame.

2. Test the oil by dropping a small piece of dough – it should rise immediately without browning too quickly.

3. Directly press the dough in circular or zig-zag ribbons into the hot oil.

4. Fry in batches, flipping occasionally until golden brown and crispy.

5. Remove and drain on kitchen paper to absorb excess oil.

Step 4: Cool and Store

Let the ribbon pakoda cool completely.

Store in an airtight container to retain crispness for up to 2–3 weeks.

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🍽️ Serving Suggestions

Serve as an evening snack with chai or filter coffee.

Include it in festival snack hampers along with sweets and other savouries.

Pack in lunchboxes for a crunchy, flavourful treat.

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💡 Tips for Perfect Ribbon Pakoda

Use fresh rice flour: It gives a lighter and crisper texture.

Don’t overwork the dough: Knead until just combined.

Fry on medium heat: Too hot and it will brown too fast; too low and it’ll absorb oil.

Don’t overcrowd the pan: Fry a few ribbons at a time to allow even cooking.

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🍘 Variations of Ribbon Pakoda

Garlic ribbon pakoda: Add 1 tsp of garlic paste to the dough for an aromatic twist.

Pepper ribbon pakoda: Replace chilli powder with crushed black pepper for a milder version.

Cheese ribbon pakoda: Add a tablespoon of grated cheese for a fusion snack (great for kids!).

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❓ FAQs – How to Make Ribbon Pakoda

Q: Can I use store-bought flour?

A: Yes, ready-made rice flour and gram flour are suitable. Ensure they are fine and fresh.

Q: Why is my pakoda too hard?

A: The dough may be too dry or stiff. Add a little more butter or water and knead again.

Q: Can I bake ribbon pakoda?

A: Traditional ribbon pakoda is deep-fried. While you can experiment with baking or air frying, it may not yield the same crispness.

Q: Can I make the dough ahead of time?

A: It’s best to use the dough immediately. If needed, cover it tightly and keep for no more than an hour.

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🧾 Nutritional Information (Per Serving Approx.):

Calories: 220

Carbohydrates: 28g

Protein: 5g

Fat: 10g

Fibre: 2g

> Note: Nutritional values vary based on frying and portion size.

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📌 Final Thoughts

Now that you know how to make ribbon pakoda, you can bring a festive crunch to your kitchen with minimal effort. This traditional South Indian snack is easy to prepare and a real crowd-pleaser during Diwali or any time you crave something crispy and savoury. Once you master the dough and frying technique, you’ll find yourself making ribbon pakoda again and again!

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Learn how to make ribbon pakoda at home with this easy South Indian recipe. Crispy, spicy, and perfect for festivals or tea-time snacks.

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--- write ✍️ by foodie Parmod.

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