October 26, 2013

Ribbon Pakoda | Ola Pakoda | Easy Diwali Snacks Recipe

Ribbon Pakoda

After making an array of sweets I decided to make one of my favorite Diwali Snack. My Mom would make this crunchy Ribbon Pakoda without fail for every Diwali. It has been ages since I ate this. So when I made my list of snacks to prepare for this Diwali I put this on top. The excitement of Diwali starts when Mom starts with her batches of murukku one week ahead. She will store them in big stainless containers. When we come back from school and see those containers on the counter we jump in joy and enjoy them as a evening snack.

Ribbon Pakoda is a crispy and ribbon like murukku variety made for Diwali. I do not know why it is called a pakoda as it falls in the murukku family. Normally the ribbon pakoda plate would have two slots. My kitchen press had a single thin slot and the pakoda came out exactly like ribbons. My family enjoyed it so much. I asked my kids not to enter the kitchen while I was making it so my 2 year old stood out of the kitchen and was asking Mom one more, It was very cute. I had this after a long time and enjoyed it with my cup of tea !!

Ola Pakoda

Preparation Time - 10 minutes

Cooking Time - 15 minutes

Serves - 4


Rice Flour - 3 cups
Besan Flour/Kadala Maavu - 1 1/2 cups
Butter - 4 tbsp
Chilly Powder - 2 tsp
Sesame Seeds - 1 tbsp
Hing/Asafoetida - 1/4 tsp
Water - 1 1/2 cups (approximate)
Salt - as required
Oil - for deep frying

  • Melt the butter for 30 seconds or so.
  • Sieve the flours together.
  • Keep the kitchen press ready with the ribbon pakoda plate.
  • In a wide mouthed vessel add the flours, salt, sesame seeds, hing, chilly powder and melted butter.
  • Slowly add the water to the flour mixture and mix everything together to make a smooth dough. I used 1 1/2 cups of water.
  • Take a big ball the dough and place inside the kitchen press with the ribbon pakoda plate.
  • Heat oil in a deep kadai. The hot should be very hot but not smoking hot.
  • Carefully press the dough starting from center to form a single layer. Do not make more layers as the pakoda will not get evenly cooked.
  • When the bubbles and bubbling sound ceases turn to other side cook until bubbling sound stops.
  • When both sides are cooked, remove the cooked pakoda with a slotted spoon and place it in a kitchen tissue to drain excess oil.
  • Repeat same process until all of the dough is done.
  • You can store as circles and break them into medium size pieces.
  • When it is cooled down, store in airtight container and enjoy your snack with a cup of tea.
My Notes
  • You can keep the pakoda in room temperature for about 1 week or so.
  • Cook the pakoda in hot oil, if you reduce the flame the pakoda will start to absorb oil.
  • Do not use seeds other than sesame as they will not pass through the ribbon pakoda plate.



deliciously done looks wonderful

Crunchy munchy ola pakodas,quite addictive they are,love to munch some.

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