Ribbon Pakoda/Nada Pakoda/Ola Pakoda

Ribbon Pakoda is another delicious, crispy, crunchy and a traditional snack prepared during Diwali and Krishna Jayanthi. The name is really very interesting because these pakodas are long like a ribbon(nada in Tamil) and also in most of the houses it is also called ola/ottu pakoda because they are crispy and crunchy. There are different variations in making this ribbon pakoda, this is the easiest version that can be done easily and quickly. I am planning to share the other variations with garlic and sesame seeds in my future post hopefully before Diwali. My mom prepares murukkus, ribbon pakoda, oma podi etc during Diwali, Krishna Jayanthi and other special occasions.  I carry out the same tradition of making all these during these special days and see to that I don’t break this tradition every year. Meanwhile, do check out other interesting Diwali Sweets and Diwali Snack varieties here.

Here’s how to make Ribbon Pakoda/Nada Pakoda with step by step photos…

Other interesting Diwali Snacks that might be of your interest...

OmaPodi/Plain Sev

Aloo Bhujia/Potato Bhujia

Murukku/ThenKuzhal

Ullundhu Murukku/Urad Dal Murukku

Butter Murukku

PasiParuppu Murukku/Moondal Murukku

Kambu Murukku/Pearl Millet Murukku

Ragi Murukku/Kezhvaragu Maavu Murukku

Pottukadaalai Murukku/Friedgram Murukku

Coconut Milk Murukku

Ribbon Pakoda-1

Ribbon Pakoda-2

Ribbon Pakoda-3

Kara Bhoondhi

Kara Sev

Garlic KaraSev/PoonduKara Sev

Thattai

Ingredients

Rice flour/Arisi Maavu	2 cups
Besan flour/Kadalai maavu	1 cup
Red chilli powder	1 ½ tsp
Asafoetida/Hing/Perungayam	One pinch
Oil [hot]/Melted ghee	2 tbsp
Salt	As needed
Oil	For deep frying

Preparation time: 10 minutes
Cooking Time: 25 minutes
Author: Priya Anandakumar

Method

In a deep bowl add rice flour, besan flour, red chilli powder, salt, oil and mix well until combined really well.

Add water little by little and make a soft pliable dough. If the dough is hard then it will not come out of the murukku press.

Heat oil in a kadai for deep frying the ribbon pakodas. Grease the murukku press with oil and use the acchu as shown in the photo. Fill the press with the dough and close it tightly.

Check if the oil is hot enough by dropping very small piece of dough, if it floats on top immediately with a sizzle then the oil is ready for frying.

Press the dough directly in to the hot oil. Cook the ribbon/nada pakodas in medium flame on both sides and the ‘shh’ sound stops or until they turn golden color.

Remove it from the oil and drain it on a paper towel.

Let the ribbon pakodas cool down, then transfer it to an airtight container for later.

Similarly press and cook rest of the dough.

Super delicious, crispy and crunchy Ribbon/Nada/Oala/Ootu Pakoda is ready.

Thank you all for visiting my blog, please come back again for more traditional and authentic recipes of South India.

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