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    Home » Recipes » Deepavali Recipes

    Ribbon Pakoda | Ribbon Murukku | Ola Pakoda

    Published: Oct 21, 2019 · Modified: Aug 21, 2021 by Ramya · Leave a Comment

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    Crispy, crunchy and totally delicious Diwali savory recipe Ribbon Pakoda with step-wise pictures. Make this Ribbon Murukku or Ola Pakoda very easily at home!

    Ribbon Murukku

    After a week full of Diwali sweets and snack recipes, I am gearing up for one more week of delicious and homemade Deepavali recipes. Nothing gives me as much joy as cooking does and this is one such time of the year where I meticulously plan and strike off recipes from my to-do list. So, I have quite delectable recipes (some easy, some not so much) coming up for the rest of this week too. Lets start off with a very simple Deepavali savory recipe – Ribbon Pakoda. It also also called as Ribbon Murukku or Ola Pakoda. I have already shared my nostalgia about this recipe on my not-so-traditional but tasty Corn Ribbon Pakoda recipe.

    Ribbon Pakodi

    So this year I thought of making the traditional Ribbon Pakoda, just like my mom made when we were growing up. It is essentially made with rice flour and gram flour, along with sesame seeds, butter, red chilli powder and salt. It is THE easiest murukku recipe one can make, as there is nothing to go wrong. And the part that gets me all excited is that it takes very little time compared to other murukku recipes (wait till I post my next murukky recipe). Quickly press the ribbons of the dough into oil, fry to golden deliciousness and be done with it.

    Ola Pakoda

    Ribbon Pakoda or Ribbon Murukku is so good with a hot cup of tea or coffee. Honestly, you don’t need an occasion like Diwali to make this. All it takes is 20-25mins to whip up a tasty snack, if you are craving for some crispy crunchies to go along with your hot cuppa. I usually use my modern yet trusted murukku press to make my regular murukku. This year however, I was blessed with my parents age old murukku press and I am beyond happy. I used it to make this ribbon pakoda and it is a great arm workout. My dad helped me with the pressing of this murukku, so yeah! I love festivities and cooking together as family.

    Easy Ribbon Pakoda

    How to make Ribbon Pakoda | Ribbon Murukku | Ola Pakoda –

    📖 Recipe

    Ribbon Pakoda

    Ribbon Pakoda | Ribbon Murukku | Ola Pakoda

    Ramya
    Easy Ribbon Murukku recipe!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Snack, Appetizer
    Cuisine South Indian
    Servings 4 people

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    • 1 cup Rice Flour
    • ¾ cup Gram Flour
    • 1 teaspoon Red Chilli Powder
    • 1 tablespoon Warm Melted Butter
    • 1 tablespoon Sesame Seeds
    • ¼ teaspoon Asafoetida
    • Salt as needed
    • Water as needed
    • Oil to Deep Fry
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    Instructions
     

    • In a bowl besan/gram flour, rice flour, salt, red chilli powder, sesame seeds and warm melted butter. Mix everything together.
    • Add water as needed and knead into a soft yet firm dough.
    • Meanwhile heat oil for deep frying. Take a ball of dough and set it in the murukku press with the ribbon plate. Greasing the murukku press with little oil will help in pressing the dough easily.
    • Once the oil is hot, set it on medium flame and press the dough into hot oil.
    • Fry until light golden brown and when the sizzling stops, remove onto a paper towel. Repeat the process with rest of the dough.
    • Store in an air tight container for upto a week or ten days.
    Keyword Festival Recipes, Snacks
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    Ribbon Pakoda Recipe

    Detailed step-wise picture recipe of making Ribbon Pakoda | Ribbon Murukku | Ola Pakoda –

    In a bowl besan/gram flour, rice flour, salt, red chilli powder, sesame seeds and warm melted butter. Mix everything together.

    Add water as needed and knead into a soft yet firm dough.

    Meanwhile heat oil for deep frying. Take a ball of dough and set it in the murukku press with the ribbon plate. Greasing the murukku press with little oil will help in pressing the dough easily.

    Once the oil is hot, set it on medium flame and press the dough into hot oil.

    Fry until light golden brown and when the sizzling stops, remove onto a paper towel. Repeat the process with rest of the dough.

    Store in an air tight container for upto a week or ten days.

    Ribbon Pakoda

    Note –
    • Adjust red chilli powder as per spiciness required.
    • Don’t crowd the oil but fry in batches.
    • The pakoda turns crispier once removed from oil. It also changes color ever so slightly, so don’t fry once past the light golden brown stage.

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    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


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