Ribbon Pakoda | Ribbon Murukku | Ola Pakoda

Ribbon Pakoda | Ribbon Murukku | Ola Pakoda 

Ribbon Pakoda | Ribbon Murukku | Ola pakoda

Ribbon pakoda also known as ribbon murukku  or ola pakoda is a delicious crispy crunchy traditional South Indian snack or savoury variety. It is called so as it resembles the shape of a ribbon. There are many variations of this ribbon pakoda or ribbon murukku. It all depends on the ratio of the flour you add. For instance you can increase the amount of besan flour and decrease the amount of rice flour and vice versa.You can add plain chilli powder or you can grind the red chillies along with garlic and then add this gives garlic flavour to the Ola pakoda.CLICK HERE for garlic flavoured ribbon pakoda.You can add pepper powder instead of red chilli powder.This is a very easy snack and can be prepared very quickly.
Here I  have posted ribbon pakoda made with more processed rice flour and less besan flour. Also added only  red chilli powder powder for spiciness.
Check out how to make this yummy traditional ribbon pakoda or ribbon murukku recipe below.


Processed Rice flour-1 cup

Besan flour (Kadalai maavu)-1/2 cup

Fried gram flour (pottukadalai maavu)-1 Tbsp

Red chilli powder- 1 1/2 tsp 

White sesame seeds-1 Tbsp 

Butter -1 1/2 Tsps 

Salt-1/2 tsp 

Asafoetida-1/8 tsp 

Oil for deep frying 

Recipe Video


👉In a bowl add processed rice flour, besan flour, fried gram flour, red chilli powder, butter, salt, asafoetida and white sesame seeds and mix everything well without any lumps.

👉Add water little by little and knead to soft dough.Cover and keep until use. 

👉Meanwhile heat oil for deep frying.

👉Take the murukku presser fix the two slit disc or ribbon pakoda disc in it. Grease the inner side of the presser with oil. Keep a portion of the the dough into it .


👉Press the murukku directly into the oil in circular motion twice or thrice.

👉Donot disturb for a minute.

👉Flip the ribbon pakoda gently.

👉Remove the ribbon pakoda or murukku once the oil stops bubbling and colour changes to golden brown.

👉Drain the excess oil in the pakoda in a tissue paper.

👉Repeat the process with rest of the dough.

👉Break to finger length pieces and allow the ribbon pakoda to cool down completely and then store in airtight container.  

Preparation Time -30 mins

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