Ribbon Pakoda Recipe

ribbon pakoda recipe

The ribbon pakoda recipe uses rice flour and besan as the main ingredients and is one of the Indian snacks that gets a good score on the taste scale. For festivals like Diwali, this item is made.

This pakoda is delicious and serves as a fine evening snack with coffee or tea. In the ribbon pakoda recipe, hing and ajwain gives flavor and aids digestion.

Some of the other names for this food are ola pakoda and nada thenkuzhal. The word 'ribbon' as a part of the name of this food is perhaps because of the shape of the snack that somewhat resembles a ribbon.

How to make ribbon pakoda? To prepare this traditional snack, you need to have the chakli or murukku machine. It can be rotating or press type.

A portion of the dough made from rice flour, besan and other items is inserted into the machine and then its handle is pressed or rotated to get the raw ribbon pakoda. Then, It is deep-fried. The snack is now ready.

ribbon pakoda recipe toppings
Here is one more type of the ribbon pakoda recipe:

Rather than eat this snack as is, top each piece of the pakoda with fresh carrot gratings and finely-cut tomatoes and onions.

This topping would not only soar the taste higher, but also be beneficial for the health.

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Sprouted mung beans are said to be healthier than mung. Here is how to sprout mung beans.


1. Rice flour / biyappindi / arisi maavu / akki hittu 3/4 cup
2. Besan / gram flour / senaga pindi / kadalai mavu / kadale hittu 1/2 cup
3. Roasted gram dal 1 tablespoon
4. Groundnut 1 tablespoon
5. Ajwain 1/8 teaspoon
6. Hing / asafoetida 2 pinches
7. Red chili powder 1 teaspoon
8. Turmeric 1/8 teaspoon
9. Sesame seeds 1 teaspoon
10. Butter 1 tablespoon
11. Salt to taste
12. Oil for deep frying
13. Chakli / murukku / machine or press
14. Ribbon pakoda making disc / plate

How to make Ribbon Pakoda?

1. Soak hing in a tablespoon of water.

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2. Grind roasted gram dal and groundnut to make a powder.

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3. Mix rice flour, besan and roasted gram dal and groundnut powder, red chili powder, ajwain, turmeric, sesame seeds and salt.

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4. Add butter to the mixture. Mix.

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5. Add hing-water and water. Mix, immediately, to make chapati-like dough.

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6. Heat oil in a kadai or pan on a medium flame.

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7. Fix the chakli press with the ribbon pakoda making disc / plate.

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8. Fill the bottom cup of the chakli press with the dough, leaving only small space at the top.

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9. Place the top-part of the press on the cup.

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10. When the oil is hot, press the chakli press in a circular motion directly on top of the oil, so the raw ribbon falls directly into the oil.

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11. Fry till both sides turn to golden brown.

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12. Remove the ribbon pakoda from the oil and drain the oil.

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13. Place the pakoda on a paper towel to drain excess oil.

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Ribbon pakoda / ola pakoda / nada thenkuzhal is ready.

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TIPS Ribbon Pakoda Recipe
1. Fry on low flame for the last few minutes to retain the pakoda's crispiness for more time.
2. Store the snack in an air-tight container to retain the freshness and crispiness.