Ribbon Pakoda, a popular Indian snack, offers a delightful combination of textures and flavors. Made with a batter of rice flour, gram flour, and roasted gram flour, these crispy fritters are a perfect accompaniment to tea or a light meal. The unique shape and light, airy texture of Ribbon Pakoda make it a favorite among snack lovers.
Ribbon Pakoda is characterized by its thin, ribbon-like shape and golden-brown color. The batter, made with a blend of rice flour, gram flour, and roasted gram flour, gives the pakoda a crispy exterior and a soft, fluffy interior. The addition of spices like cumin, turmeric, and red chili powder adds a flavorful kick to this delicious snack.
Traditionally, Ribbon Pakoda (Nada) is a time-consuming snack to prepare. However, with this instant method, you can enjoy this delicious treat using ingredients readily available at home.
Tips for making Ribbon Pakoda:
- Use homemade rice flour: For the best flavor and texture, opt for homemade rice flour. However, store-bought rice flour can also be used.
- Avoid adding too much roasted gram flour: Adding more roasted gram flour can cause the Ribbon Pakoda to crumble and absorb more oil during deep frying.
- Maintain a low flame: While deep frying, ensure the flame is kept low to prevent the Ribbon Pakoda from getting burnt.
- Achieve the right consistency: The batter should be thin but not runny. If it's too thick, add a little water to adjust the consistency.
- Heat the oil properly: Ensure the oil is hot enough before adding the batter. This will help the pakodas cook evenly and become crispy.
- Fry in batches: To prevent the pakodas from sticking together, fry them in small batches.
- Drain excess oil: After frying, remove the pakodas from the oil and drain them on paper towels to absorb excess oil.
- Store properly: Store Ribbon Pakoda in an airtight container at room temperature
You may also want to try:
- Mullu Murukku - Discover the authentic taste of Mullu Murukku, a traditional Tamil Nadu snack made with a unique blend of rice flour, gram flour, and roasted gram flour. This recipe offers a step-by-step guide to crafting these crispy, flavorful treats that are perfect for any occasion. Learn how to achieve the perfect texture and balance of spices, making your Mullu Murukku a standout addition to your snack collection.
- Ommapodi - Crispy fried Gram flour noodles spiced with carom seeds is one of the popular SouthIndian snack. Omapodi is a traditional snack we make for Diwali.
- Thenkuzhal - Discover the crispy charm of Thenkuzhal, a beloved South Indian snack. Dive into its history, ingredients, and learn how to craft these intricate delights in your own kitchen.
Recipe Card for Nada Murukku | Ribbon Pakoda Murukku Recipe:
Nada Murukku | Ribbon Pakoda Murukku Recipe
Equipments Needed
- Heavy Bottomed Pan
- Mixing Bowl
- Murukku Press and Ribbon pakoda mould
Servings: 10 people
Calories: 487kcal
Discover the deliciousness of Ribbon Pakoda, a crispy and flavorful Indian snack. Made with a simple combination of rice flour, gram flour, and spices, this traditional treat is perfect for parties, snacks, or a quick bite. Learn how to make Ribbon Pakoda at home with our easy-to-follow recipe
Print Recipe
Ingredients
- 1 Cup Rice Flour 1 Cup - 250ml
- ¼ Cup Gram Flour (Besan / Chickpea Flour)
- ¼ Cup Roasted Gram Dal (Pottukadalai / Dhaliya) grind it in a mixer to a fine flour
- 1 tablespoon Butter
- 1 teaspoon Red Chili Powder
- 1 teaspoon Salt Adjust as needed
- ½ teaspoon Asafoetida (Asafetida / Hing)
- 3 Cups Oil For Deep Frying
Instructions
- In a bowl, combine rice flour, gram flour, roasted gram flour, red chili powder, salt, butter, and hing. Use the following ratio: 1 cup rice flour to ¼ cup gram flour to ¼ cup roasted gram flour.1 Cup Rice Flour, ¼ Cup Gram Flour (Besan / Chickpea Flour), ¼ Cup Roasted Gram Dal (Pottukadalai / Dhaliya), 1 tablespoon Butter, 1 teaspoon Red Chili Powder, 1 teaspoon Salt, ½ teaspoon Asafoetida (Asafetida / Hing)
- Mix the ingredients together well, then slowly incorporate water until you have a dough with the consistency of chapatti dough.
- Prepare the murukku maker by greasing the inner cylinder. Insert the small rectangle mold to achieve the desired pattern.
- Heat Oil in the pan. To test if the oil is hot, drop a small piece of dough into the pan. If it floats to the surface quickly, the oil is ready.3 Cups Oil
- Place the dough in the murukku maker and gently squeeze it to form a large circle.
- Deep fry the ribbon padoka/Nada in low flame till it is crisp and turns golden brown color. Occasionally turn the murukku for even cooking.
- Once the bubbles cease and the ribbon pakoda turns a light golden brown, remove it from the oil and place it on a paper towel to drain excess oil. Repeat this process to make the remaining Ribbon Pakoda.
- The delicious ribbon padoka/Nada is ready to serve. Store the cooled murukku in an airtight container for extended shelf life.
Video
Notes
Tips for making Ribbon Pakoda:
- Use homemade rice flour: For the best flavor and texture, opt for homemade rice flour. However, store-bought rice flour can also be used.
- Avoid adding too much roasted gram flour: Adding more roasted gram flour can cause the Ribbon Pakoda to crumble and absorb more oil during deep frying.
- Maintain a low flame: While deep frying, ensure the flame is kept low to prevent the Ribbon Pakoda from getting burnt.
- Achieve the right consistency: The batter should be thin but not runny. If it’s too thick, add a little water to adjust the consistency.
- Heat the oil properly: Ensure the oil is hot enough before adding the batter. This will help the pakodas cook evenly and become crispy.
- Fry in batches: To prevent the pakodas from sticking together, fry them in small batches.
- Drain excess oil: After frying, remove the pakodas from the oil and drain them on paper towels to absorb excess oil.
Nutritional Info
Nutrition Facts
Nada Murukku | Ribbon Pakoda Murukku Recipe
Amount Per Serving (100 g)
Calories 487
Calories from Fat 198
% Daily Value*
Fat 22g34%
Carbohydrates 64g21%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
- In a bowl, combine rice flour, gram flour, roasted gram flour, red chili powder, salt, butter, and hing. Use the following ratio: 1 cup rice flour to ¼ cup gram flour to ¼ cup roasted gram flour.
- Mix the ingredients together well, then slowly incorporate water until you have a dough with the consistency of chapatti dough.
- Prepare the murukku maker by greasing the inner cylinder. Insert the small rectangle slot mold to achieve the desired pattern.
- Heat in the pan. To test if the oil is hot, drop a small piece of dough into the pan. If it floats to the surface quickly, the oil is ready.
- Place the dough in the murukku maker and gently squeeze it to form a large circle.
- Deep fry the ribbon padoka/Nada in low flame till it is crisp and turns golden brown color. Occasionally turn the murukku for even cooking.
- Once the bubbles cease and the ribbon pakoda turns a light golden brown, remove it from the oil and place it on a paper towel to drain excess oil. Repeat this process to make the remaining Ribbon Pakoda.
- The delicious ribbon padoka/Nada is ready to serve. Store the cooled murukku in an airtight container for extended shelf life.
