Ribbon Pakoda




Ribbon Pakoda or we can call those crunchy stripes as Ribbon Murukku too. Another recipe for festival season. It’s delicious in taste and crispy in texture. I personally like this pakoda, as it is so easy to make, especially when we don’t have to worry about the pakoda shapes. Just press out the dough…. follow your heart and follow your hand, the snack is ready.


Ingredients :

  • 1 Cup pure rice flour
  • 3/4 Cup gram flour (kadalai maavu)
  • 2 Teaspoon roasted sesame seeds
  • 1/2 Teaspoon roasted fennel seeds (crushed)
  • 1/2 Teaspoon roasted cumin seeds (crushed)
  • 1 Teaspoon chili powder
  • 1/2 Teaspoon meat curry powder (optional)
  • 1 Teaspoon salt
  • 2 Cloves garlic (blend to paste)
  • 1 cm ginger (blend to paste)
  • 2 Tablespoon butter (melted & hot)
  • 3/4 Cups warm water
  • 2 Stalk curry leaves

Let’s make the Ribbon Murukku :


Prepare the required ingredients.

Use pure rice flour. We can use store bought pure rice flour and gram flour (kadalai maavu).

Dry roast both cumin and fennel seeds for 1-2 minutes, then crushed them finely. Grind to paste the garlic and ginger with little water.



Mix all the dry ingredients in a mixing bowl.
Add the ginger garlic paste into the flour mixture.

Heat up the butter, let it melt. While the butter is still hot, pour it into the bowl and give a good mix.





Slowly add in the warm water (3/4 cup) and prepare the dough. It have to be soft dough. If the dough seems to be hard or very dry, then add little warm water and knead it.
Cover the dough with a lid, while preparing other frying equipment.




Heat up enough oil in a frying wok. Keep medium heat.
By using the muruku making mould, start to press the dough direct into the hot oil.





To enhance the flavor, fry some curry leaves together with the pakoda. Add the curry leaves, when the pakoda is almost cooked (to ensure the curry leaves has it’s green color and maintain its fragrance).





When the oil bubble is getting lesser, remove the pakoda from the wok… Let it cool down, before transfer it to an air tight container.






Crispy Ribbon Pakoda is ready.

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