Ribbon Pakoda Recipe: A simple and tasty snack recipe that is commonly prepared as festival snacks, particularly for Ganesh Chaturthi and Diwali / Deepavali. Ribbon murukku is typically made with rice flour and besan flour dough, which is then shaped with a ribbon pakoda shaper and deep fried until crisp.
Murukku recipes come in a variety of shapes and sizes, and ribbon pakoda is one of them. It differs from traditional murukku in that it lacks sharp edges and is essentially flat like ribbon. Each state in south India has its own regional name, but ribbon pakoda is the most popular and widely used.
I’ve shared several other murukku or chakli recipes, but ribbon murukku is my kids’ favourite because of the shape and taste. It is a common recipe that I prepare, especially during the Diwali or Deeplavali festival. Because of its appealing shape, I make this specifically to share with my friends and family along with other sweets. I also make this recipe with maida / all purpose flour or atta / wheat flour. To be honest, the besan and rice flour combination tastes better than the later.
In addition, some important tips and suggestions for making a perfect crispy and crunchy ribbon pakoda recipe are provided. First and foremost, as previously stated, I used a combination of rice and besan. It can also be made with just besan flour, but rice flour adds a crisp texture that besan flour lacks. Second, just before kneading the dough, add hot oil and crumble the flour. Finally, for a better result, deep fry ribbon murukku in medium heat oil. If fried over a hot flame, it may lose its crunchiness and crispiness.
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Ribbon Pakoda Recipe Card:
Ribbon Pakoda Recipe
- 2 cups rice flour / akki hittu
- 1 cup besan / gram flour / kadle hittu
- 1 tsp sesame seeds / til
- 1/2 tsp jeera / cumin (crushed)
- 1 tsp kashmiri red chilli powder
- 1/4 tsp turmeric / haldi
- pinch of hing / asafoetida
- 1/2 tsp salt
- 2 tbsp hot oil
- 1 cup water (or as required)
- ribbon pakoda plate / achu
- oil for deep frying
Step-by-step instructions for making ribbon pakoda:
- To begin, combine 2 cups rice flour and 1 cup besan in a large mixing bowl.
- Also add 1 teaspoon sesame seeds, 1/2 teaspoon crushed jeera, 1 teaspoon chilli powder, 1/4 teaspoon turmeric, a pinch of hing, and 1/2 teaspoon salt
- Combine all of the ingredients thoroughly.
- Pour in 2 tbsp hot oil.
- Mix thoroughly with a spoon, then rub and crumble the dough between your hands.
- Begin kneading the dough by gradually adding water.
- Knead the dough until it is smooth, nonsticky, and soft.
- In addition, take a ribbon pakoda mould (straight slit) and attach it to the chakli maker.
- Also, lightly oil the chakli maker. This keeps the dough from sticking to the mould.
- Make a cylindrical shape out of the dough and place it inside the maker.
- Tighten the lid and heat the oil as well.
- Press the ribbon murukku directly into the hot oil, moving your hand in a circular motion.
- Flip the murukku and cook until golden brown and crispy on both sides.
- To remove excess oil, drain them onto a paper towel.
- Finally, serve the ribbon pakoda/murukku with masala tea or masala milk.
- To begin, only store the prepared ribbon pakoda in an airtight container after they have completely cooled.
- Furthermore, do not overheat the oil because murukku does not cook from the inside.
- In addition, if the dough is too stiff, the ribbon murukku will become too hard.
- Furthermore, do not overwork the dough. Otherwise, your ribbon pakoda will absorb an excessive amount of oil.
- Finally, drop the ribbon pakoda / ribbon murukku into the hot oil and fry them on medium heat. so that it cooks thoroughly and becomes crispy
Ribbon Pakoda is made of what?
Ribbon pakoda is a crispy South Indian holiday snack made with rice flour, gramme flour, and fried gramme. It is also known as ribbon murukku and is typically prepared during Diwali and other festivals.
How many calories are in a Pakoda ribbon?
from Unknown. * Percent Daily Values are based on a 2,000 calorie diet.
Additional Serving Size Recommendations.
|Vitamin A 0%||•||Vitamin C 0%|
|Calcium 1%||•||Iron 5%|
Is ribbon Pakoda good for you?
It is also suitable for inclusion in a gluten-free diet. Roasted gramme is high in protein and fibre and low in calories, making it a healthy addition to any diet.
Is Pakoda good for losing weight?
No, this recipe is not suitable for diabetics, the heart, or weight loss. This pakora has been deep fried. Deep-fried foods are not suitable for a healthy lifestyle. Deep frying increases oil absorption, which raises your fat levels.