Ribbon Pakoda | Ribbon Murukku Recipe | Ola Pakoda is crisp, crunchy, addictive and gluten-free and south Indian jar snack recipe. People make this festive favorite snack treat during festivals like Diwali, Dussehra and Sankranti (Pongal). Ribbon Murukku is one of most loved Indian savory snack with long shelf life.
What is Ribbon Pakoda?
Ribbon Murukku or ribbon pakoda is thin, long strips of deep fried urad and rice flour dough. This is south Indian savory dry snack recipe. Urad flour (black gram or lentils flour) and rice flour are the main ingredients in making this murukku. With little practice, you can easily make these at home.
Riboon murukku is made with chickpea flour or besan too. But, the murukku made with urad and rice flour is crunchy and gentle on tummy.
Main Ingredients For Making Ribbon Pakoda
Urad flour – I got both urad dal and rice, milled in the shop near to my house. Urad flour is easily available in any grocery store. Use good quality flour only.
Rice flour – Makes the ribbon pakoda crispy and crunchy. I used milled organic rice flour. Rice flour is easily available in online grocery store too.
Ajwain | Carom seeds – Enhances the flavour and increases the shelf life of pakoda.
Red chili powder – Adds spice and heat.
Ghee | Butter | Oil – The choice is yours. But remember to add it hot. Adding hot ghee or butter or oil will help in removing the raw smell from flours. And also acts as a binding agent and makes ribbon murukku crunchy.
Salt as per taste, Oil for deep frying and Water for kneading.
Ribbon Pakoda – Step By Step Recipe With Photos
Making the dough: Sift urad and rice flour in a wide bowl. To this add salt, red chili powder and carom seeds. Gently combine the ingredients. To this add hot ghee and using your fingers mix the ingredients, till the mixture resembles bread crumbs. Now add little by little water and make a soft dough.
Stuff in murukku presser: Now grease the inside of the murukku presser with oil or ghee. Place the long slits disc and add the dough. Place the lid and tight it to release air from the presser.
Frying of ribbon pakoda: Heat enough oil in a wide mouth, thick bottom vessel. When the oil is hot reduce the flame to low and start adding murukku. Carefully, turn the murukku maker. By pressing and turning the presser, create swrils in oil.
Remove on kitchen tissue: Fry till murukku turns nice golden color on all sides. Carefully remove on a kitchen tissue and leave it to come down to room temperature.
Like any other savory dry snack recipes, this pakoda stays fresh for 4-5 weeks.
Soon after removing the pakoda from oil, spread it on kitchen tissue. Wait till tissue absorbs extra oil.
When the pakoda comes to room temperature, then transfer it to a clean and dry, moisture free air tight container.
Close the lid tightly. I divide the murukku into three or four boxes. We munch from one box and store the other boxes in the kitchen cabinet.
Doing so will keep the murukku fresh for days.
Play Around With Shapes
It is not a compulsion to make long ribbons only with this murukku dough. You can shape the dough as per your choice. It totally depends on your mood and what design murukku plates (discs) are available with you. You can use this same dough and make thin, twisted murukku or round murukku, etc;
Variations In Making Murukku
As you have choice to play in shaping these murukku, you can play around with ingredients too. You can try adding oats powder, millet powder, ragi powder, etc.,
Some use butter, I used ghee. You can even use refined oil.
I used ajwain (carrom seeds). You can use roasted sesame seeds or coarsely ground cumin.
This murukku can also be made with chickpea flour (besan) or roasted gram flour (puttanala pappu) instead of urad dal.
More Savory Jar Snack Recipes
- 2 Cups Rice flour
- ½ cup Urad dal flour
- 1 tbsp. Red chili powder
- ½ tbsp. Ajwain/Carom seeds
- 3 tbsp. hot Ghee/Butter/Oil
- Salt as per taste
- Oil for deep frying
- Water for kneading
How To Make Ribbon Pakoda At Home
- In a bowl mix sift rice flour and urad dal flour.
- To this add ajwain, red chili powder, salt and hot ghee.
- Mix gently using your fingers until the mixture resembles bread crumbs.
- Now slowly add water little by little and make stiff dough (the dough should be just soft enough to pass through the murukku presser).
- Heat enough oil in a kadai or in a wide and thick bottom vessel for deep frying murukku.
- Now take murukku maker | presser and use the long slits attachment | disc.
- Grease with little oil and fill little more than half of the murukku maker | presser with the above kneaded dough.
- Press gently to check whether the dough is coming out of the attachment properly or not.
- Once the dough is coming out from all the slits, reduce the flame and in gentle slow circular movements, press the murukku maker to form a circle in the oil.
- Increase the flame to medium heat and wait till muruku starts to change color.
- Flip again using a slotted ladle and fry till light golden. Make sure to cook evenly.
- Drain on kitchen tissue and leave it to cool.
- Repeat to complete the rest of the dough. Leave the murukku to room temperature.
- Once cool, store these ribbon pakoda in a clean and dry air tight container.
- Add love to make this ribbon pakoda taste 'Yummy'.
Lubna's Serving Suggestions:
Ribbon Murukku can be served with evening tea or coffee. You can even serve this with rice. This even tastes best with with rasam or sambar rice.
Amount Per Serving: Calories: 249Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 10mgSodium: 104mgCarbohydrates: 40gFiber: 3gSugar: 0gProtein: 5g
Best Indian Savory Dry Snacks
May it be summer vacation, long weekend, family gathering, road trip, picnic, IPL or T-20 match a bowl of snack is most welcome. My mum always serves homemade savory snacks with evening tea and coffee. We (me and my sister) use to carry homemade murukku in our school snack box. Sometimes, we use to eat these as after school snack or as mid-night study snack.
With the begin of summer vacation, lil’M being at home, I thought of making few savories for her. Kids love to munch snacks. With in-house doll parties, kids coming and going, I always make it a point to stock a jar of munching snacks for these cute little butterflies. Summer is not only all about kiddo’s vacation but also about IPL too. So, made a huge jar of these ribbon pakoda or murukku along with other munch on snacks to entertain friends over IPL. The only guilt in making this recipe is, these savory goodies are deep fried…wink, wink…