Ribbon Pakoda, My 344th Recipe
Ribbon Pakoda is a crispy and flavorful South Indian snack made with rice flour, besan, roasted gram flour, and a few simple seasonings. Pressed into thin ribbons and fried until crunchy, this homemade favorite is perfect for festivals, evening tea, or a crunchy side with rice for lunch. Also called Ola Pakoda in some places, it is one of my kids’ favorite snacks and the first recipe in my Diwali series this year.
Homemade Snacks and Festival Memories
There is something special about making Indian sweets and snacks at home. Even though we can find so many varieties at the store, the joy of making a fresh batch in our own kitchen and sharing it with family always feels different.
Growing up, my mom would fill our home with yummy sweets and snacks around Krishna Jayanthi and Diwali. There was always something delicious being prepared, and we would eagerly wait to taste each fresh batch. Those memories are a big reason why I love the fall season. It brings back the excitement of festivals and all the homemade treats that come with them.
I have decided to carry on that tradition in my own kitchen. My mom continues to help me with her recipes and tips, while I add my own research, small improvements, and plenty of trial and error along the way. For me, it is a lovely way to keep those childhood memories alive while creating new ones with my kids.
A Crunchy Start to My Diwali Series
I usually love to begin my Diwali posts with a sweet. This time, though, I wanted to start with something savory that my kids love—Ribbon Pakoda.
These thin, crunchy ribbons are one of those snacks that keep us reaching for just one more piece. A fresh batch never lasts very long in our house!
While Ribbon Pakoda makes a wonderful addition to a festival spread, it is just as enjoyable with a cup of evening tea or alongside a simple rice lunch. It is a recipe I am happy to make throughout the year.
All About Ribbon Pakoda
Ribbon Pakoda gets its name from its flat, ribbon-like shape. A murukku press fitted with a ribbon pakoda plate shapes the dough into thin strips as it is pressed directly into hot oil.
This recipe uses a combination of rice flour, besan, and roasted gram flour. Rice flour gives the snack its crisp texture, while besan adds flavor and roasted gram flour helps give it a lighter bite. Melted butter adds richness, and Kashmiri red chilli powder, asafoetida, and sesame seeds bring flavor to every ribbon.
The dough consistency and frying temperature are the key details to watch. The dough should be smooth and soft enough to press, while steady medium heat helps the ribbons cook evenly without burning.
Why You’ll Love This Recipe
- Thin, crispy ribbons with a satisfying crunch.
- Made with simple ingredients.
- Perfect for Diwali and Krishna Jayanthi celebrations.
- Delicious with evening tea or coffee.
- Makes a crunchy side with rice dishes for lunch.
- A vegetarian, eggless snack that kids and adults can enjoy.
- Easy to adjust the spice level to suit your family.
Ribbon Pakoda
Ingredients
- 1½ cups rice flour tightly packed
- ¾ cup besan flour chickpea flour
- ½ cup roasted gram flour pottukadalai maavu
- 1½ teaspoons Kashmiri red chilli powder or adjust to your spice preference
- ¾ teaspoon asafoetida
- 1½ teaspoons sesame seeds
- Salt to taste
- 2 tablespoons butter measured before melting
- Approximately 1¼ cup water added little by little as needed
- Oil for deep frying and greasing the press
Instructions
- Add the rice flour, besan, roasted gram flour, Kashmiri red chilli powder, asafoetida, sesame seeds, and salt to a large mixing bowl. Mix well to distribute the ingredients evenly.
- Melt the measured butter and add it to the flour mixture while still hot. Mix carefully with a spoon first, then rub it into the flour with your fingertips once it is comfortable to handle. The mixture should hold together when squeezed, even before adding water.
- Add water a little at a time and mix to form a smooth, soft dough that holds together and can be pressed easily. I used approximately 1¼ cup water, but the amount will vary with the flour used. Avoid adding all the water at once.
- Fit the ribbon pakoda mold into the murukku press and lightly grease the inside with oil. Heat enough oil for deep frying in a kadai over medium heat. Drop a small piece of dough into the oil; it should rise steadily with bubbles without browning immediately.
- Divide the dough into portions that fit your press. Place one portion inside and close the press. Keep the remaining dough covered while you work.
- Carefully press the dough directly into the hot oil in a circular motion, forming a loose layer of ribbons. Keep your hands safely away from the oil and avoid overcrowding the pan.
- Allow the ribbons to fry until the bubbling reduces, then gently flip them. Continue cooking until the bubbling has mostly subsided and the ribbon pakoda is crisp and lightly golden. Maintain medium heat throughout.
- Remove with a slotted spoon and drain on paper towels or a rack. Repeat with the remaining dough.
- Let the ribbon pakoda cool completely to room temperature. Break into smaller pieces if desired and store in a clean, dry, airtight container.
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