Ribbon Pakoda Recipe 2 Ways | Ola Pakoda (2024)

Ribbon Pakoda Recipe | Ribbon Murukku | Ola Pakoda with detailed photo and video recipe. An extremely simple and tasty deep-fried crispy snack recipe made with rice flour, herbs and spices. Basically, the pakoda or the deep-fried snack is shaped like a ribbon and hence this crispy murukku is named after it. Typically these murukku’s or pakora are prepared during the festival season of Deepavali or Ganesh Chaturthi, but can also be done without any occasion as an evening tea-time snack.

Ribbon Pakoda Recipe | Ribbon Murukku | Ola Pakoda with step-by-step photo and video recipe. Festival season is around the corner and everyone is looking for something easy simple festival desserts. However, we all overlook one kind of recipe which are important for the festival celebrations, yet does not get the same impotence. One such easy and simple snack recipe is the ribbon pakoda recipe which is particularly prepared for major festivals and served with every sweet.

I had posted this recipe long back, and I am revisiting it with an additional variety. In addition, I have also tried to capture more details this time compared to my previous video post. Firstly, the additional recipe post I have shown this time is the garlic-flavoured pakoda with black sesame. Honestly, some may have reservations about the garlic flavour for festivals or occasions. But trust me, it is much tastier and flavorsome compared to the traditional ribbon murukku. You would certainly enjoy these with a hot cup of tea as an evening munching snack. The other variation is the traditional one prepared with white sesame and no additional flavours in it. It is an ideal snack to be served with any type of sweets and serve it to your friends and family.

Furthermore, I would like to add some more additional tips, suggestions and variations to the ribbon pakoda recipe. Firstly, the traditional ribbon murukku is prepared using the soaked raw rice and later ground into a fine paste. This can be a time-consuming process and hence using fine powdered rice flour is a better option. Secondly, as an additional flavour to the garlic, you may add mint or even fresh coriander leaves paste with the rice flour dough. This may make it less crispy and dense but still, it would add a lot of flavours. Lastly, if you are new to deep frying, there is a simple trick to establish whether it is fully fried. Basically, while frying it has to stop releasing bubbles. Moreover, keep the flame at low to medium flame for the best crisp results.

Finally, I request you to check my other related festival Snacks Recipes Collection with this post on ribbon pakoda recipe. It mainly includes my other related recipes like Rice Murukku Recipe, Pav Bhaji Recipe, Dry Kachori Recipe, Instant Chakli Recipe, Mangode Recipe, Rava Bonda Recipe, Veg Fish Fry Recipe, Veg Fingers Recipe, Suji Sandwich Recipe, Lauki Vadi Recipe. Further to these, I would also like to add some more related recipe categories like,

• Sweets Recipes
• Dessert Recipes
• Eggless Cakes Recipes

Ribbon Pakoda video recipe:

Recipe Card for ribbon murukku:

Ribbon Pakoda Recipe | Ribbon Murukku | Ola Pakoda

HEBBARS KITCHEN

Easy Ribbon Pakoda Recipe | Ribbon Murukku | Ola Pakoda

5 from 283 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Snack

Cuisine south indian

Servings 2 box

Calories 1781 kcal

Ingredients

for masala ribbon pakoda:

• ▢ ½ cup roasted gram dal
• ▢ 2 cup rice flour
• ▢ ½ cup besan
• ▢ 1 tsp chilli powder
• ▢ ¼ tsp turmeric
• ▢ pinch hing
• ▢ 2 tbsp white sesame
• ▢ ¾ tsp salt
• ▢ 2 tbsp hot oil
• ▢ water, for kneading
• ▢ oil, for frying

for garlic ribbon pakoda:

• ▢ ½ cup roasted gram dal
• ▢ 6 clove garlic
• ▢ few curry leaves
• ▢ 2 cup rice flour
• ▢ ½ cup besan
• ▢ ½ tsp pepper powder
• ▢ pinch hing
• ▢ 2 tbsp black sesame
• ▢ ¾ tsp salt
• ▢ 2 tbsp butter, softened
• ▢ ¾ cup coconut milk
• ▢ water, for kneading
• ▢ oil, for frying

Instructions

how to make masala ribbon pakoda:

• firstly, in a mixer jar take½ cup roasted gram dal and grind to a fine powder.

• transfer to a large bowl.

• add2 cup rice flour, ½ cup besan, 1 tsp chilli powder, ¼ tsp turmeric, pinch hing, 2 tbsp white sesame, and ¾ tsp salt.

• mix well making sure everything is well combined.

• now add2 tbsp hot oil and mix well. crumble and mix making sure the flour is moist.

• further, add water as required and start to knead the dough.

• knead to a smooth and soft nonsticky dough.

• take the line mould and attach it to the chakli maker.

• stuff in the dough and press in hot oil.

• fry on medium flame on both sides until it turns golden brown and crisp.

• drain off over kitchen paper to remove excess oil.

• finally, enjoy ribbon pakoda for a month when stored in an airtight container.

how to make garlic ribbon pakoda:

• firstly, in a mixer jar take ½ cup roasted gram dal,6 clove garlic, few curry leaves and grind to a fine powder.

• transfer to a large bowl.

• add2 cup rice flour, ½ cup besan, ½ tsp pepper powder, pinch hing, 2 tbsp black sesame and ¾ tsp salt.

• mix well making sure everything is well combined.

• now add 2 tbsp butter and mix well. crumble and mix making sure the flour is moist.

• further add¾ cup coconut milk and mix well.

• now add water as required and start to knead the dough.

• knead to a smooth and soft nonsticky dough.

• take the line mould and attach it to the chakli maker.

• stuff in the dough and press in hot oil.

• fry on medium flame on both sides until it turns golden brown and crisp.

• drain off over kitchen paper to remove excess oil.

• finally, enjoy garlic ribbon pakoda for a month when stored in an airtight container.

Nutrition

Calories: 1781kcalCarbohydrates: 301gProtein: 38gFat: 46gSaturated Fat: 26gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 30mgSodium: 1903mgPotassium: 1088mgFiber: 17gSugar: 7gVitamin A: 881IUVitamin C: 4mgCalcium: 255mgIron: 10mg

Tried this recipe?Mention @HebbarsKitchen or tag #hebbarskitchen!

How to make ribbon pakoda with step by step photo:

how to make masala ribbon pakoda:

1. firstly, in a mixer jar take ½ cup roasted gram dal and grind to a fine powder.
   
2. transfer to a large bowl.
   
3. add2 cup rice flour, ½ cup besan, 1 tsp chilli powder, ¼ tsp turmeric, pinch hing, 2 tbsp white sesame, and ¾ tsp salt.
   
4. mix well making sure everything is well combined.
   
5. now add2 tbsp hot oil and mix well. crumble and mix making sure the flour is moist.
   
6. further, add water as required and start to knead the dough.
   
7. knead to a smooth and soft nonsticky dough.
   
8. take the line mould and attach it to the chakli maker.
   
9. stuff in the dough and press in hot oil.
   
10. fry on medium flame on both sides until it turns golden brown and crisp.
    
11. drain off over kitchen paper to remove excess oil.
    
12. finally, enjoy ribbon pakoda for a month when stored in an airtight container.
    

how to make garlic ribbon pakoda:

1. firstly, in a mixer jar take ½ cup roasted gram dal,6 clove garlic, few curry leaves and grind to a fine powder.
   
2. transfer to a large bowl.
   
3. add2 cup rice flour, ½ cup besan, ½ tsp pepper powder, pinch hing, 2 tbsp black sesame and ¾ tsp salt.
   
4. mix well making sure everything is well combined.
   
5. now add 2 tbsp butter and mix well. crumble and mix making sure the flour is moist.
   
6. further, add ¾ cup coconut milk and mix well.
   
7. now add water as required and start to knead the dough.
   
8. knead to a smooth and soft nonsticky dough.
   
9. stuff in the dough and press in hot oil.
   
10. fry on medium flame on both sides until it turns golden brown and crisp.
    
11. drain off over kitchen paper to remove excess oil.
    
12. finally, enjoy garlic ribbon pakoda for a month when stored in an airtight container.
    

notes:

• firstly, make sure to finely powder the roasted gram dal, else it will not pass through the chakli mould.
• also, adjust the amount of spice to your choice.
• additionally, fry on medium flame to make it crispy.
• finally, ribbon pakoda recipe tastes great when prepared with good quality oil.