Ribbon Pakoda, also called ribbon murukku or ottu pakoda in some regions, is a thin, flat, crispy snack that shows up on most South Indian festive spreads. The ingredient list is short and mostly pantry staples, and the dough comes together quickly. The flat ribbon shape comes from a specific disc on a murukku press, and the result is a light, crunchy snack with a mild heat from red chilli powder. If you have been looking for a straightforward ribbon pakoda recipe that delivers consistent results, this one is worth trying.
About the Recipe
Rice flour forms the base of the dough and gives the pakoda its crunch. Gram flour binds everything together and adds a slightly nutty flavour. Ghee goes into the dough itself, which helps the pakoda stay crisp after it cools. Asafoetida adds a quiet background warmth without taking over.
The dough needs to be soft enough to press through the mould without cracking, but firm enough to hold its ribbon shape in the oil. No water quantity is given in the recipe, so add it a little at a time until the dough feels pliable and smooth.
Why You Will Love This Recipe
One of the best things about this ribbon pakoda recipe is how well it keeps. Once fried and fully cooled, the pakodas go into an airtight container and stay crisp for several days, so one batch of frying gives you a ready snack for the week.
The process is straightforward. No marinating, no multi-stage cooking and no elaborate preparation. If you already make Oats Ribbon Pakoda or Fried Gram Chakli, this plain version is an equally satisfying addition to your snack tin.
Cooking Tips
The most common beginner mistake is making the dough too stiff. A stiff dough will crack when pressed through the mould and break apart in the oil. Add water a little at a time until the dough presses smoothly.
Oil temperature matters too. If the oil is not hot enough, the pakodas absorb excess oil and turn soft. Test with a small piece of dough first. It should rise to the surface steadily without browning too fast.
Top Tips
- Add water gradually to the dough. Too much water makes the pakodas greasy; too little causes them to crack in the mould.
- Rub the ghee into the flour mixture well before adding water. This coats the flour and helps with the final crispness.
- Press the dough into the oil in a circular motion and keep the ribbons from overlapping too much so they fry evenly.
- Fry on medium heat throughout. High heat browns the outside before the inside cooks through.
- Drain the fried pakodas on absorbent paper and allow them to cool completely before storing. Storing warm pakodas traps steam and softens them.
- If the mould is stiff to press, lightly grease the inside with a drop of oil before loading the dough.
Serving and Storing Suggestions
Ribbon pakoda is best served at room temperature as a tea-time snack. It pairs naturally with a cup of strong filter coffee or chai. For a festive spread, serve it alongside other fried snacks from your Diwali or Navratri preparation.
Once fully cooled, store in an airtight container at room temperature. It stays crisp for up to two weeks when stored correctly. Avoid refrigerating, as moisture in the fridge will soften the snack.
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Nutrient Benefits
Rice flour provides carbohydrates for energy. Gram flour adds plant protein and some dietary fibre. Ghee contributes fat to the dough, so portion size is worth keeping in mind. Because this is a deep-fried snack, it is best enjoyed in moderate amounts.
Ribbon Pakoda
Ingredients
- 1 cup Rice Flour
- 1/2 cup Gram Flour
- 3 tsp Ghee
- 1/2 tsp Asafoetida Powder
- 3 tsp Red Chilli Powder
- as required Oil
- as per taste Salt
Instructions
- Mix the rice flour, gram flour, asafoetida powder, salt, red chilli powder and ghee.
- Heat oil in a deep frying pan.
- Take some of the dough and pass it through a ribbon pakoda mould onto the hot oil.
- Deep fry until golden brown.
- Remove and drain excess oil.
- Store in an airtight container.
Recipe Video
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Frequently Asked Questions
Can I make ribbon pakoda without a mould?
The ribbon shape is specific to the ribbon disc on a murukku press or chakli maker. Without the mould, you cannot get the flat ribbon shape. A murukku press is inexpensive and widely available in Indian kitchen supply shops. If you do not have one, the same dough can be pressed through a sev press with a flat disc to get a similar flat strip, though the width will differ.
How do I know when the oil is at the right temperature?
Drop a small piece of dough into the oil. If it sinks and takes more than a few seconds to rise, the oil is not hot enough. If it rises immediately and browns within seconds, the oil is too hot. You want it to rise steadily within a second or two and fry at a moderate pace. Keeping the heat at medium throughout gives the most even result.
Can ribbon pakoda be made in an air fryer?
Some people do try ribbon pakoda in an air fryer. The texture will be different from deep-fried, as the snack may not get the same uniform crunch throughout. If you try it, press the ribbons onto parchment in the air fryer basket, spray lightly with oil and cook at around 180 degrees Celsius, checking every few minutes. The result is lighter but may not match the classic version.
My ribbon pakoda turned soft after a few hours. What went wrong?
This usually happens for one of two reasons. Either the pakodas were not fried long enough and retained some moisture inside, or they were stored before cooling completely. Fry until the sizzling in the oil slows down noticeably, which tells you the moisture has cooked out. Spread them on absorbent paper, let them cool fully to room temperature, then store in an airtight tin.
Can I reduce the red chilli powder or substitute it?
Yes. The recipe uses 3 teaspoons, which gives a noticeable heat. You can reduce it to 1 or 2 teaspoons for a milder snack, or use a mix of red chilli powder and paprika if you want colour with less heat. The other ingredients do not need adjustment if you change the chilli quantity.
Thank you for sharing this recipe