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Ribbon Pakoda recipe

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Adjust Servings:
murukku Maker
oil — for frying (vegetable/coconut according to taste)
water — for kneading
1 tbsp hot oil
1 tbsp melted butter
1 tsp sesame seeds
1 tsp cumin seeds
a pinch of heeng (asafoetida)
1 tsp red chili — powdered
1/2 tsp salt
3/4 cup besan (gram flour)
1 cup rice flour

Nutritional information

772 kcal
61 g
10 g
55 g
42 g
3 mg

Ribbon Pakoda recipe

    • 30 mins
    • Serves 6
    • Easy


    How to make Ribbon Pakoda recipe

    • Sieve rice flour and gram flour together. Add red chili powder, sesame seeds, asafoetida, melted butter, cumin seeds, and hot oil.
    • Add water slowly and knead to a soft dough.
    • Apply oil to grease the murruku maker. Place the disc with slits inside and fill the dough into the machine.
    • Add oil to a pan and heat over medium flame. Allow it to turn hot. Release thin strips shaped like ribbons from the murukku maker in concentric circles starting from the center slowly going outwards.
    • When they are crisp on one side, flip to other side and remove with a slotted spoon once golden brown. Ensure it is fried evenly on both sides, a golden-brown color on the murukku is an indicator. Place the ribbon pakoda on a tissue paper to absorb excess oil.
    • Allow it to cool and store in an airtight container.

    Ideally, the nozzle or the slit disc in the murukku maker is responsible for the shape of murukku. The same dough with slight variations can be used to make murukku of different shapes.


    Interestingly, rice powder has been used by women in Asia to enhance natural beauty— it acts as a natural anti-aging agent and will absorb excess oil from your skin. It is also great for acne-prone skin. Furthermore, it heals and soothes the skin that is burnt from sun rays.

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