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!
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.
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.
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.
How to make Ribbon Pakoda | Ribbon Murukku | Ola Pakoda –
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.
- 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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