Why you’ll love this recipe?
Quick and Easy Snack - It is super quick and almost instant to make. Ribbon pakoda is ready in under 30 minutes. These are perfect for making in bulk for distributing savories to friends and family over Diwali. Last year, along with this ribbon pakoda, I make Thattai, Maladu, Gulab Jamun, and corn flakes mixture for distribution. The recipe is super simple, straightforward to make, and fail-safe! Heat oil on a medium flame. In the meanwhile, mix the ingredients together and make a soft dough. Fill the murukku press with the pakoda dough and press them in a circular motion in the heated oil. Cook for about 5-7 minutes or until the bubbles cease. Repeat with the rest of the dough. That’s how easy it is to make. Heirloom recipe - I have learned this recipe for ribbon pakoda from amma. They taste so authentic and delicious every single time. Festive Occasions or as a Tea time snack - Versatile Snack for every occasion. Be it for Diwali or as a tea-time snack, these are delicious. Shelf life - The ribbon murukku keeps well at room temperature for up to 10 days, if stored properly. Dietary needs - Vegetarian. The pakoda can be made Vegan if you leave out the butter from the recipe or change it up to using Vegan butter or the same proportion of oil.
How to store Ribbon Pakoda?
After making the pakoda, allow them to cool down to room temperature. Store the pakoda in Ziploc bags or in air-tight containers at room temperature. Shelf life for homemade ribbon pakoda is about 10-12 days. After which they are delicious too, however, the crunchiness and freshness are reduced.
How to make Ribbon Pakoda step by step?
There are many variations to ribbon pakoda by altering the flour proportions. I do like how my amma makes and use the exact same proportion. Rice flour - Also known as arisi maav. Buy them from Asian grocery stores. Chilli powder - I like to add this for a subtle heat and flavor. Asafoetida - Also known as hing or peringayam. I like the flavor in my pakoda with it. If you are making a gluten-free pakoda, leave this ingredient out. Sesame seeds - For a variation, you can add some if you like. Butter - I add unsalted softened butter to the dough. It adds richness in flavor. Oil for frying - Any neutral flavor oil like sunflower oil or coconut oil can be used. Heat oil in a frying pan over medium heat. Add the gram four, rice flour, chilli powder, asafoetida, salt, and butter. Mix them together with your fingers. Now gradually add water and begin kneading to a soft dough. For 3 cups of flour, I have used somewhere between ½ - ¾ cups of water. Make sure the dough is not too firm to pass through the murukku press. Add 1 tablespoon of hot oil from the frying pan to the pakoda dough and knead again. Place the flat murukku plate in the press. Pinch a portion of the dough and fill up to ¾ capacity of the press. After testing the oil for readiness, press the pakoda into the oil in a circular motion with a bit of overlap. But not too much. Fry in medium flame for 5-7 minutes, flipping on the other side at halftime. When the oil ceases to sizzle and the pakoda is golden, transfer to a plate lined with kitchen tissue. The pakoda will deepen in color as it cools down and it will get crunchy too. Allow the pakoda to cool completely, and then enjoy it with masala chai or coffee.
Variations
If you like a peppery flavor, add 1 teaspoon of black pepper. Garlic ribbon murruku - Add 1 teaspoon garlic paste to the recipe.
Tips
TEST - Before adding the pakoda to the oil, always test by adding a small portion. If it comes back immediately, then the oil is ready for frying. If the pakoda takes time to come up to the surface, wait for a few more minutes, until well heated. Dough consistency - The dough should not be too hard/firm or too runny. It should be soft enough to pass through the press. Keep the dough covered - Keep the dough covered with a damp cloth at all times. You really don’t want them to dry out.
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