South Indian Ribbon Pakoda Snack

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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.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Remove with a slotted spoon and drain on paper towels; repeat with the remaining dough, keeping the oil temperature steady between batches.
8. 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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