Ribbon pakoda | nada thenkuzhal recipe with full video and step-by-step pictures.
Ribbon Pakoda| nada thenkuzhal|ola pakoda is an easy snack that is made during Diwali | janmasthami in most houses. My mom and mil make this very often as we all love this in our family. I am sharing the recipe for ribbon pakoda – an easy snack recipe. I have posted another version of ribbon pakoda too. Check out my full collection of Diwali recipes
Also, check out our other delicious version of ribbon pakoda recipes.
Ola pakkoda, Coconut ribbon pakoda, Garlic ribbon pakoda
Ribbon pakoda recipe
Crispy deep fried ribbon pakoda recipe- A popular tea time snack
Servings 4
Ingredients
- 1 cup rice flour You can use store bought flour too
- 1/2 cup gram flour | besan
- 2 tsp red chili powder
- Salt as needed
- 1/4 tsp asafoetida
- 1 tbsp white sesame seeds
- 2 tsp melted butter
- 1 tbsp hot oil
- Oil for deep frying
Instructions
- In a wide bowl, add the rice flour and gram flour .
- Add in the red chilli powder, salt, sesame seeds, 2 tsp melted butter, 1 tbsp hot oil, and asafoetida.
- Mix this into a soft dough using water.
- Heat oil for deep frying in a kadai.
- Add a portion of dough in the murukku press (use the ribbon pakoda achu) and make a round layer in hot oil.
- When it is done on one side flip this carefully using the ladle.
- When the sizzling sound subsides take it out from the hot oil and drain the excess oil in a kitchen towel.
- Repeat this for the remaining dough.
- Store this in an airtight container.
Video
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Notes
Notes:
1. Always fry the pakoda in hot oil. If you make the flame low the pakodas will absorb a lot of oil. 2. Always use fine quality and smooth flour. 3. If the flour is not of fine texture the pakoda will break when we make and also it will drink oil. 4. If making in bulk, just mix all the ingredients except water. 5. Make the dough in batches to avoid the pakodas getting reddish in color. 6. Fresh ground pepper powder can be used instead of red chilli powder. 7. Always add hot oil to the flour mixture. It gives crispiness to the snacks. 8. This ribbon pakoda stays good for 2-3 weeks in an airtight box.
1. Always fry the pakoda in hot oil. If you make the flame low the pakodas will absorb a lot of oil. 2. Always use fine quality and smooth flour. 3. If the flour is not of fine texture the pakoda will break when we make and also it will drink oil. 4. If making in bulk, just mix all the ingredients except water. 5. Make the dough in batches to avoid the pakodas getting reddish in color. 6. Fresh ground pepper powder can be used instead of red chilli powder. 7. Always add hot oil to the flour mixture. It gives crispiness to the snacks. 8. This ribbon pakoda stays good for 2-3 weeks in an airtight box.
- In a wide bowl, add the rice flour and gram flour.
- Add in the red chili powder, salt, sesame seeds, 2 tsp melted butter, 1 tbsp hot oil, and asafoetida.
- Mix this into a soft dough using water.
- Use ribbon pakoda achu.
- Heat oil for deep frying in a kadai.
- Add a portion of dough in the murukku press (use the ribbon pakoda achu) and make a round layer in hot oil.
- When it is done on one side flip this carefully using the ladle.
- When the sizzling sound subsides take it out from the hot oil and drain the excess oil in a kitchen towel.
- Repeat this for the remaining dough.
- Store this in an airtight container.
- Notes:
- 1. Always fry the pakoda in hot oil. If you make the flame low the pakodas will absorb a lot of oil.
- 2. Always use fine quality and smooth flour.
- 3. If the flour is not of fine texture the pakoda will break when we make and also it will drink oil.
- 4. If making in bulk, just mix all the ingredients except water.
- 5. Make the dough in batches to avoid the pakodas getting reddish in color.
- 6. Fresh ground pepper powder can be used instead of red chilli powder.
- 7. Always add hot oil to the flour mixture. It gives crispiness to the snacks.
- 8. This ribbon pakoda stays good for 2-3 weeks in an airtight box.
Looks very crisp and colourful, lovely presentation jeyashri
This is my fav snack..looks crispy and perfect
Nice pakoda jeyashri! I bought the murukku press like yours, and tried making some idiyappam today! guess what..i can't even press that!! 😉 You've done a neat job! 🙂
Crunchy and crispy looking pakodas…Look very tempting
delicious and crispy pakoda…
perfect n crispy ribbon pakoda….nice presentation n click jeya!
Love them very much,feel like munching some.
Wow! Lovely..Amma makes it at home and I cannot resist munching on them till they finish.
Very very crisp & yummy……will have to try.
So crispy and crunchy !! perfectly done !!
Ongoing Event – Festive Food
Crunchy snack… I love these… great pictures too…
One of my fav snack…Looks crispy & yummmm!!!! But aren`t they a bit difficult to press?? Mom always says who & ends up not making some part of the dough mixed..!
Prathima Rao
Prats Corner
Perfect and crispy ribbon pakoda,luks gr8!
@prathima: i never experienced any difficulty in pressing this.If the dough is of right soft consistency, then it will be very easy to press.If this is too loose, then it will consume more oil and may break.
It is all time favorite and a must for Diwali. Very crisp.
wow..crisp fried with a hot cup of tea..Perfectly made!!!
Looks absolutely yumm and perfect.
This snack looks so delicious and crispy. Wonderful preparation.
Deepa
Hamaree Rasoi
wow, thats looking crispy and mouthwatering !!
Ribbon pakodas look awesome! And excellent clicks!
-Lavanya
My Recent Post: Beetroot Curry
I love ribbon pakoda.. i like all the savoury items more than the sweet ones actually. Love the pics!
Looks very crisp and clear pictures.
Cheers,
Uma
My Kitchen Experiments
Oh My God. i'm simply drooling here. Wonderful presentation.
its been so long I had these pakoda, look so perfect n crispy..
Beautifully done.. I believe you are going to send this to the festival potluck happening at our space…
Krithi's Kitchen
Event: Serve It – Festival Potluck
Yumm and crunch Ribbon Pakora recipes Dear.Luv it.
delicious pakoda to snack
crispy yummy….lovely click
delicious crispy murukku..so tempting.
we are all very fond of ribbon pakoda and its indeed easy to make too..lovely presentation.
your post is giving me the much needed push to try…thanks dear..;)
Tasty Appetite
One my fav among the snacks.crispy and tasty one.Nicely done.
Looks very crispy and yummy Jaishree…Wish u and ur family a very Happy Diwali:)
love this snack..
Crispy and yummy ribbons. Happy Diwali to you and your family.
your preparations are always o neat and perfect. he ribbon pakoras can give any snack shop a run for their money.
can v use any rice flr…i mean the one available in local shos..pls advise
can v use any rice flr…i mean the one available in local shos..pls advise
Yes you can use store bought Rice flour.
hi mam,
Just tried this today and came out yummy,…..thanks for the recipe…………
Hai jai,thr ribbon pakoda came out very well.thank u .latha
just followed this recipe word to word and it turned out very crispy and tasty. Thanks for sharing a wonderful recipe.
Lovely! Any tip/suggestion to avoid sogginess and ensure crispness?
Add 1 tblsp of hot oil to the flour before making dough, will be super crispy
Perfect measurements and tips! I have tried many times but it was never this good!
Perfect measurements and tips! I have tried many times but it was never this good! 🙂
I love your recipes. Thank you for sharing. Happy Diwali 2015!!! Thilaka, Winston Salem,NC
This is the first time I tried making a snack. It came out very tasty and crispy, a bit dark in color though. Thank you for the clear instructions 🙂 Happy Diwali..!!
Hi thank you for the recepie i tried it yesterday came out well but came bit hard
Hi, thanks for trying. The reason for the hardness is the dough must be too thick or the oil or butter which we add to the dough must be added less, than mentioned.
My nadas are not coming flat.I am using the same mould which you are using.but the murukku is crispy and taste is also gud.
tried it today…came out wit super crispyness…but it came out lil dark in colr…any other reason for it?? i usd store bought rice flour…
The reason may be because of the colour of the red chili powder and may be slightly over cooked.
Hi.. I tried this today it came out really well.. thank u for the recipe..
The recipe is yummy and easy to make , thank you for sharing Jeyashri!
So happy to know that. Thank you. My grandmother’s signature recipe.