Ribbon pakoda | nada thenkuzhal recipe with full video and step-by-step pictures.

Ribbon Pakoda| nada thenkuzhal|ola pakoda is an easy snack that is made during Diwali | janmasthami in most houses. My mom and mil make this very often as we all love this in our family. I am sharing the recipe for ribbon pakoda – an easy snack recipe. I have posted another version of ribbon pakoda too.  Check out my full collection of Diwali recipes

Also, check out our other delicious version of ribbon pakoda recipes.

Ola pakkoda , Coconut ribbon pakoda , Garlic ribbon pakoda

 

  • In a wide bowl, add the rice flour and gram flour.
  • Add in the red chili powder, salt, sesame seeds, 2 tsp melted butter, 1 tbsp hot oil, and asafoetida.
Ribbon pakoda - 1
  • Mix this into a soft dough using water.
Ribbon pakoda recipe - 2
  • Use ribbon pakoda achu.
Ola pakoda recipe - 3
  • Heat oil for deep frying in a kadai.
  • Add a portion of dough in the murukku press (use the ribbon pakoda achu) and make a round layer in hot oil.
Ribbon pakoda - 4
  • When it is done on one side flip this carefully using the ladle.
Ribbon pakoda - 5
  • When the sizzling sound subsides take it out from the hot oil and drain the excess oil in a kitchen towel.
  • Repeat this for the remaining dough.
Ribbon pakoda - 6
  • Store this in an airtight container.
Ribbon pakoda recipe - 7
  • Notes:
    1. Always fry the pakoda in hot oil. If you make the flame low the pakodas will absorb a lot of oil.
    1. Always use fine quality and smooth flour.
    1. If the flour is not of fine texture the pakoda will break when we make and also it will drink oil.
    1. If making in bulk, just mix all the ingredients except water.
    1. Make the dough in batches to avoid the pakodas getting reddish in color.
    1. Fresh ground pepper powder can be used instead of red chilli powder.
    1. Always add hot oil to the flour mixture. It gives crispiness to the snacks.
    1. This ribbon pakoda stays good for 2-3 weeks in an airtight box.
ribbon pakoda - 8 ribbon pakoda - 9

Ribbon pakoda recipe

Ingredients

  • 1 cup rice flour You can use store bought flour too
  • 1/2 cup gram flour | besan
  • 2 tsp red chili powder
  • Salt as needed
  • 1/4 tsp asafoetida
  • 1 tbsp white sesame seeds
  • 2 tsp melted butter
  • 1 tbsp hot oil
  • Oil for deep frying

Instructions

  • In a wide bowl, add the rice flour and gram flour .
  • Add in the red chilli powder, salt, sesame seeds, 2 tsp melted butter, 1 tbsp hot oil, and asafoetida.
  • Mix this into a soft dough using water.
  • Heat oil for deep frying in a kadai.
  • Add a portion of dough in the murukku press (use the ribbon pakoda achu) and make a round layer in hot oil.
  • When it is done on one side flip this carefully using the ladle.
  • When the sizzling sound subsides take it out from the hot oil and drain the excess oil in a kitchen towel.
  • Repeat this for the remaining dough.
  • Store this in an airtight container.

Video

Notes