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by admin on August 29th, 2010

Ribbon Pakoda / Nada recipe

Ribbon Pakoda is an addictive deep fried south Indian snack. It is a very good alternative to store bought snacks, that contain so many additives. You will realize how easy it is to make a small batch every now and then, that kids and you would enjoy. The  chilli powder used in this snack , makes ribbon pakoda hot and can be a best tea time snack.


Besan / Bengal gram flour – 2 cups

Rice flour – 1 cup

Chilli powder – 1 tablespoon

Salt to taste

Asafoetida – a pinch

Butter -1 1/2 tablespoons

Oil – 1/4 cup

You also need oil for deep frying.

You need sev sancha/murukku maker. This comes with different plates as attachment. The press used for the ribbon pakoda will be the plate with holes in 2 straight lines.


Take a big bowl and add besan/bengal gram dhal, rice flour, salt, chilli powder, asafoetida and mix well.  Now add butter and oil (1/4 cup) to the mixture and mix well.

Add sufficient water and mix the dough well, the dough should be the consistency of chappathi dough, soft and pliable.

Keep oil in the kadai for deep frying. Check the oil for the right temperature by dropping a tiny ball of the dough, it should sizzle up. If it sinks into the oil, you need to wait for a few more minutes for the oil to heat up.

Now take a handful of dough and put it on the press and squeeze it into the oil in a circular fashion to avoid overlapping. Allow it to cook by turning it occasionally and until the bubble noise in the oil settles down.

You need to make sure that you do not over crowd the kadai/pan. Continue to do in batches for the remaining dough.

Now remove from the heat and place the ribbon pakoda in a strainer,  drain oil and store it in the dry and airtight container.

From → Snacks

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