Ribbon Pakoda is a crispy, ribbon-shaped fried snack popular across South India, especially during Diwali and other festive occasions. Made from a blend of rice flour and gram flour seasoned with spices, it is pressed through a special ribbon disc and fried until shatteringly crisp. This easy homemade version delivers the authentic crunch and savory flavor of traditional murukku varieties.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield4 servings (about 500 g)
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 26 gFat
- 5 gSaturated Fat
- 55 gCarbs
- 3 gFiber
- 1 gSugar
- 7 gProtein
- 380 mgSodium
- 180 mgPotassium
- 35 mgCalcium
- 2 mgIron
- 1 mgVitamin C
- 30 mcgVitamin A
Ingredients
For the dough
- 2 cups (240 g) fine rice flour
- 1/2 cup (60 g) gram flour (besan)
- 1 tsp red chili powder
- 1 tsp cumin seeds
- 1/2 tsp asafoetida (hing)
- 1 tbsp white sesame seeds
- 1 tsp salt, or to taste
- 2 tbsp melted ghee or unsalted butter
For binding and frying
- 1 tbsp hot oil (from the frying oil)
- 3/4 cup warm water, as needed
- 2 cups (480 ml) peanut or sunflower oil, for deep frying
Directions
- Combine the rice flour, gram flour, red chili powder, cumin seeds, asafoetida, sesame seeds, and salt in a large mixing bowl; whisk until evenly blended.
- Add the melted ghee and 1 tablespoon of hot oil to the dry mixture and rub in with your fingertips until the mixture resembles coarse, sandy crumbs.
- Gradually add warm water a few tablespoons at a time and knead into a stiff, smooth dough that holds its shape without sticking to your hands; cover with a damp cloth and rest for 10 minutes.
- Heat the remaining oil in a deep kadai or heavy-bottomed pan to about 350°F (175°C); test by dropping in a small piece of dough — it should rise steadily without browning immediately.
- Fit a murukku/chakli press with the ribbon (three parallel flat-hole) disc, fill with a portion of dough, and press directly over the hot oil in loose circular or wavy motions to form ribbon spirals 3 to 4 inches wide.
- Fry 2 to 3 ribbons at a time without crowding, flipping gently once, for 2 to 3 minutes until pale golden and crisp, with the sizzling slowing down.
- Remove with a slotted spoon and drain on paper towels; repeat with the remaining dough, keeping the oil temperature steady between batches.
- Cool completely to room temperature, break into pieces, and store in an airtight container; the pakoda stays crisp for 2 to 3 weeks.
Cook’s Notes
- Use hot oil in the dough for extra crispiness and to help the flour bind without adding too much water.
- The dough must be stiff — a soft, sticky dough absorbs excess oil and turns out chewy instead of crisp.
- Maintain steady oil temperature around 350°F; too hot burns the outside before the inside cooks, too cool yields greasy pakoda.
- The ribbon disc has three parallel flat holes which give the signature flat, ribbon-like look distinct from round murukku or spiral chakli.
- For variation, add 1 tsp ajwain (carom seeds) or a pinch of turmeric for color and a different flavor note.
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