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Ribbon Pakoda-Ribbon Murukku Recipe-Diwali Snack Recipes

October 24, 2011 by PadhuSankar 54 Comments

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Ribbon Murukku is also called ribbon pakoda or nada thenkuzhal. It is very simple to prepare and tastes great. I have given you 2 variations of preparing ribbon pakoda recipe– one is a spicy version and another is a very simple instant version of making ribbon pakoda. Both tastes great. You can try this easy murukku recipe for this Diwali and enjoy with your family.This can be had even as a tea time snack.Today let us learn how to make ribbon murukku/pakoda using this easy recipe.

Ribbon Murukku Recipe

 

4.2 from 5 votes
Ribbon Pakoda
Print
Ribbon Pakoda-Ribbon Murukku Recipe
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Ribbon Murukku is also called ribbon pakoda or nada thenkuzhal. It is very simple to prepare and tastes great. This can be had even as a tea time snack.

Course: Snack
Cuisine: South Indian
Keyword: Ribbon murukku, Ribbon pakoda
Servings: 15 no's
Ingredients
Recipe # 1 (using wet grinder - with garlic)
Ingredients
  • 2 cups Par boiled rice (pulungal arisi)
  • 10 Red chillies
  • 2 pods Garlic (2 full pods)
  • 500 grams Bengal gram flour (chick pea flour/kadalai maavu - 1/2 kg)
  • 1/4 tsp Asafoetida/hing
  • 3 tbsp Hot oil (for preparing the dough)
  • Salt needed
  • Oil for frying murukku
Recipe #2 without garlic (Instant- no grinding required)
Ingredients for Recipe #2
  • 2 cups Bengal gram flour
  • 2 cups Rice flour
  • 1 pinch Asafoetida/hing
  • Chilli powder as needed
  • Butter less than 50 grams
  • Salt as required
Instructions
Recipe #1 (grinding method)
  1. Soak par boiled rice for 2 hours.

  2. Wash, drain the water and grind it in the wet grinder to a fine paste adding water, peeled garlic, needed salt and red chillies. (Do not add too much water for grinding)

  3. Sieve bengal gram flour (kadalai mavu) and keep it aside.

Method
  1. Mix the ground rice batter + bengal gram flour + asafoetida + 3 tbsp hot oil + needed water to make a soft dough. Knead well. (You can taste the dough to check for salt)

  2. Take a murukku maker and fix the ribbon pakoda making plate/disc.

  3. Heat oil (to test if the oil is hot, drop a small ball of dough into the oil, if it raises to the surface immediately, then the oil is hot enough to fry the murukkus)

  4. Put the prepared dough inside the murukku maker and press it directly into the hot oil in a circular motion.

  5. You will get a sizzling sound when the murukku is getting cooked.

  6. Flip it over to the other side and fry both sides well till golden brown.

  7. When the "shh sound/sizzling sound" ceases, the murukku is done.

  8. Use a slotted ladle to remove the murukku and drain it on a paper towel or colander.

  9. Repeat the process for the rest of the dough.

Recipe #2 No garlic, no grinding, instant version of Ribbon Nada Thenkuzhal Recipe
  1. Mix both the flour (bengal gram flour and rice flour) well. Add hing, butter, salt, chilli powder and needed water and make a soft dough. Dough should not stick to your hands.

  2. Then make murukku following the same procedure as given for recipe #1.

Recipe Video

Recipe Notes

Shelf life and Storage

When the murukku cools, store it in an air tight container and enjoy it any time of the day. Stays good at room temperature for a week.

Note - You can omit garlic if you do not like garlic flavor and if you are preparing for festivals.

Video shows the second method of making ribbon pakoda.

Recipe #1

Best ribbon pakoda/ribbon murukku recipe according to me. It requires no butter and has a nice flavor of garlic- we add garlic for digestion.

In this method, we soak boiled rice (pulungal arisi) and grind it in the wet grinder along with garlic, red chillies and salt.When making during festivals, you can skip garlic.

Preparation

Soak par boiled rice for 2 hours.

Wash, drain the water and grind it in the wet grinder to a fine paste adding water, peeled garlic, needed salt and red chillies. ( Do not add too much water for grinding)

Sieve bengal gram flour (kadalai mavu) and keep it aside.

How to make ribbon murukku-ribbon pakoda

Method

Mix the ground rice batter + bengal gram flour + asafoetida + 3 tbsp hot oil + needed water to make a soft dough as in picture 2. Knead well. (You can taste the dough to check for salt)

Take a murukku maker and fix the ribbon pakoda making plate/disc. (pic 3)

Heat oil (to test if the oil is hot, drop a small ball of dough into the oil, if it raises to the surface immediately, then the oil is hot enough to fry the murukkus)

Put the prepared dough inside the murukku maker and press it directly into the hot oil in a circular motion. (pic -4)

You will get a sizzling sound when the murukku is getting cooked. Flip it over to the other side and fry both sides well till golden brown. (pic -5)

When the “shh sound/sizzling sound” ceases, the murukku is done. Use a slotted ladle to remove the murukku and drain it on a paper towel or colander.

Repeat the process for the rest of the dough.

Shelf life and Storage

When the murukku cools, store it in an air tight container and enjoy it any time of the day.Stays good at room temperature for a week.
Note – You can omit garlic if you do not like garlic flavor and if you are preparing for festivals.

Recipe #2 

No garlic, no grinding, instant version of Ribbon Nada Thenkuzhal RecipeRibbon pakoda-murukku
Method for Recipe #2

Mix both the flour (bengal gram flour and rice flour) well. Add hing, butter, salt, chilli powder and needed water and make a soft dough just as above. Dough should not stick to your hands.

Then make murukku following the same procedure as given for recipe #1.

Find more Diwali recipes in the link below. All the recipes are easy, tried and tested in my kitchen. You will also find step by step pictures for most of the recipes.

Diwali Sweet and snacks recipes

Padhuskitchen wishes you all a very Happy Diwali. Will meet you with more interesting recipes and tips after Diwali.

 

Related posts:

Easy Chocolate Cake-Simple Moist Chocolate Cake Recipe
Double Beans Pulao-Double Beans Rice-Healthy Lunch Box Recipes
Ragi Idli Recipe-Soft Finger Millet Idli Recipe
Puran Poli

Filed Under: Diwali Snacks, Festival Recipes, Snacks, Uncategorized, Video Recipe Tagged With: Murukku-Chakli, Rice flour, Uncategorized




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Reader Interactions

Comments

  1. Kaveri

    October 24, 2011 at 11:17 am

    Liked both versions…We also just prepared ribbon pakoda for Diwali…Wishing you and your family a happy diwali

    Reply
  2. S.Menaga

    October 24, 2011 at 11:41 am

    love the both version…wish u & ur family a happy diwali!!

    Reply
    • Unknown

      April 11, 2017 at 7:10 pm

      Can I use raw rice for the first method?

      Reply
    • Padhu Sankar

      April 18, 2017 at 7:56 am

      Use par boiled rice (pulungal arisi) for best results

      Reply
    • Smitha Tamilmani

      July 11, 2017 at 10:36 am

      Boiled rice 2 cups meaning!! 2 cups measurement plss

      Reply
    • Padhu Sankar

      July 12, 2017 at 9:46 am

      Par boiled rice is pulungal arisi. I have used Standard measuring cups.

      Reply
  3. MyKitchen Flavors-BonAppetit!.

    October 24, 2011 at 2:06 pm

    Luv Ribbon Pakoda recipes.Dear Blogger Friend,Wish U a Warm and Happy Diwali.Let the Day of Lights be celebrated with taste-filled delights,Safe and Delicious Memorable Moments – Regards, Christy Gerald

    Reply
  4. Vidhya

    October 24, 2011 at 3:54 pm

    loved both versions.Happy Diwali to you and family.

    Reply
  5. Rani acharyulu

    October 24, 2011 at 5:59 pm

    Crisp and yummy ribbon pakodas,happy Diwali to you and your family:)

    Reply
  6. Nisha

    October 25, 2011 at 12:38 am

    Happy Diwali . Perfect snack for Diwali.

    Reply
  7. Priya

    October 25, 2011 at 8:08 am

    Crunchy munchy pakoda looks incredible..Happy diwali wishes to u..

    Reply
  8. Rinku Naveen

    October 25, 2011 at 11:46 am

    Ribbon murukku looks so yumm.. Happy Diwali!

    Reply
  9. Latha

    October 25, 2011 at 1:13 pm

    Happy Deepavali to you and your family…..Yummy ribbon pakoda!

    Reply
  10. Tina

    October 25, 2011 at 1:38 pm

    crispy pakoda…

    Reply
  11. Soumi

    October 25, 2011 at 3:56 pm

    I love murukkus!But never tried them at home.And I didn't know murukkus contained garlic!But your recipe sounds so easy!Gotta try it after Diwali.Wish you a happy diwali!

    Reply
  12. Muskaan at A2Z Healthy Vegetarian Cuisine

    October 25, 2011 at 5:32 pm

    Lovely and crispy pakoda..
    !!! A Very happy Diwali to you & your family!!!

    Muskaan

    Reply
  13. divya

    October 25, 2011 at 6:40 pm

    looks absolutely great dear..Happy Diwali to u n ur family 🙂

    Reply
  14. Zareena

    October 26, 2011 at 7:28 am

    mmm… perfect to munch on snack.

    Reply
  15. Raina

    October 26, 2011 at 10:17 pm

    This looks delicious. Both recipes sound great:)

    Reply
  16. Babli

    October 27, 2011 at 12:24 am

    Wish you and your family a very happy and prosperous Diwali.
    Ribbon pakodas looks crispy, crunchy, yummy and tempting.

    Reply
  17. Rachana

    October 27, 2011 at 6:18 pm

    Lovely and crispy pakodas.

    Wishing you and your family a very Happy Diwali.

    Reply
  18. R

    October 27, 2011 at 10:25 pm

    looks really nice and crispy. luv the garlic flavor too.

    Reply
  19. Kalyani's Platter

    October 28, 2011 at 3:29 am

    crunchy and delicious snack ………

    Reply
  20. S

    January 28, 2012 at 2:23 pm

    I am Pakistani and dont know much about food from your particular region (I know Northern Indian food well). I love your blog- there is so much I can learn from it. x

    Reply
  21. Gayathri

    October 10, 2012 at 8:30 am

    Hi Padma, you have a great, easy to make variety of recipes. I've shared this with my mother too. I made the ribbon murukku and it came out really well. I didn't have the murukku maker, so i rolled out the dough like chapatis, cut them into slices and fried them. Thanks for sharing amazing recipes!

    Reply
  22. Unknown

    October 25, 2013 at 6:29 am

    i love your all diwali sweets

    Reply
  23. shivranjani r

    January 29, 2014 at 6:37 pm

    Padhu please give me a tip, for cleaning a very old and very badly greased kadai. Please Please Please…i have tried so many times but the grease comes back thick and black

    Reply
    • Padhu Sankar

      January 31, 2014 at 1:11 pm

      Sprinkle besan/kadalai mavu and remove all the grease. Then add boiling water to which 2-3 lemon peels are added. Let it sit for half an hour. Then wash it with warm water using liquid soap and a steel scrubber. This is my way of removing grease from kadai.

      Reply
  24. ramasubramaniam bhaskaran

    July 12, 2014 at 6:01 pm

    For boiled rice can I use the idli rice I keep for making idli/dosa batter or
    should buy exclusively boiled rice for this murukku.
    Kindly clarify,

    Reply
    • Padhu Sankar

      July 14, 2014 at 7:53 am

      Yes, you can use idli rice. I have used only idli pulungal arisi to make this murukku.

      Reply
  25. Prema Prasad

    September 2, 2015 at 6:53 am

    I do not understand the use of garlic in festival recipes

    Reply
    • Padhu Sankar

      September 3, 2015 at 5:39 am

      You can omit the garlic and follow the same measurement and method.

      Reply
    • Padhu Sankar

      September 3, 2015 at 5:42 am

      I have given 2 recipes one with garlic and another without garlic. You can follow the second recipe.

      Reply
  26. Raj

    November 10, 2015 at 1:39 am

    Hi Padhu,
    Thanks to u I made ribbon pakodam for the 1st time.It came well.Thanks !!

    Reply
  27. Savitha

    November 26, 2015 at 12:39 pm

    Hi Padhu,

    Thank you for sharing this recipe. I was searching for a new snack other than kodbale & Chakli.

    It came out very well, was a big hit in the family.

    I prepared it twice in a month. 🙂

    Regards,
    Savitha

    Reply
  28. Meera Ramnath

    March 11, 2016 at 2:04 pm

    Can we add black til in both the versions?

    Reply
    • Padhu Sankar

      March 14, 2016 at 7:48 am

      Yes, you can add black til also.

      Reply
  29. Manju Balachandran

    October 20, 2016 at 2:37 pm

    Hi Padhu, your recipe was really superb and I'm gonna try the 1st recipe. But kindly tell me the cup value you've mentioned for the measurement of rice flour. 1cup = ?gms

    Reply
    • Padhu Sankar

      October 21, 2016 at 8:22 am

      Thank you so much Manju for liking my recipes. I use standard measuring cups and spoons. Check my measuring spoons and cups

      Reply
  30. Unknown

    October 23, 2016 at 5:13 pm

    Hi padhus…im big fan of u…i prepare all yr recipes..kurmas.. variety rice everything…im fully confident of your recipes and prepare blindly and ut always came our superb…am going to prepare ribbon pakoda..really worried as its furst time…

    Reply
  31. Unknown

    October 23, 2016 at 5:13 pm

    Hi padhus…im big fan of u…i prepare all yr recipes..kurmas.. variety rice everything…im fully confident of your recipes and prepare blindly and ut always came our superb…am going to prepare ribbon pakoda..really worried as its furst time…

    Reply
  32. Chocoholic

    October 26, 2016 at 11:35 am

    Your recipe measurements are apt Padhu. Cool work here. About the garlic method, isn't two full bulbs of garlic a bit too much? or will that be ok for this much flour?

    Reply
    • Padhu Sankar

      October 27, 2016 at 9:01 am

      I used the regular garlic and not the hybrid ones. If you use ordinary garlic, you need 2 full bulbs. If using hybrid, reduce it to 1 full bulb.

      Reply
  33. shanthikr

    October 28, 2016 at 8:26 am

    Hi..thank u so much for the lovely deletions recipes!! All my Diwali bakshanams were done using ur recipes and they have turned out really great!

    Reply
  34. Vishrushvijay S

    November 17, 2016 at 4:06 am

    this diwali I tried the second method. it came out really very well. my kids liked it. wen I gave tat to my neighbor, they didn't believe tat it was the first time for me preparing this recipes.

    Reply
  35. Vishrushvijay S

    November 17, 2016 at 4:07 am

    thank u very much

    Reply
  36. Maha Lakshmi

    November 20, 2016 at 11:26 am

    thank u soooo much i prepared it first time and its just awesome thank u soo much

    Reply
  37. Deepa

    November 21, 2016 at 8:14 am

    Hi Padhu, yday i tried and it came out very well.. thanks for sharing

    Reply
  38. Chenniapann

    January 1, 2017 at 2:25 pm

    Hi Paddu, thank u v much for all d receipies.it is v simple n great.Lakshmi Chenniapann

    Reply
  39. Jayanti Raghavan

    August 18, 2017 at 4:28 am

    HiPadhu
    Tried making garlic ribbon pakoda for the first time and it came out fantastic… Thanks a lot for the recipe…Infact ur blog is my favourite for searching any recipe
    Keep posting ur wonderful recipes
    Jayanti Raghavan

    Reply
  40. vijaya

    October 26, 2017 at 10:26 am

    Hi Padhu,

    Tried the method 1 and it was very tasty and crispy ,though was skeptical about it without butter, it's a keeper recipe.

    Reg
    VJ

    Reply
  41. Unknown

    September 1, 2018 at 7:49 am

    Hai Madam I am a big fan of you. I have tried many of your receipes. Today I tried ribbon pakoda and it came out well. But some of them are not crunchy. What is the mistake I would have done?

    Reply
  42. Aparna Venkat

    November 12, 2020 at 5:33 am

    Hi can I use garlic powder in the instabt version? Please let me know

    Reply
    • PadhuSankar

      November 15, 2020 at 11:36 am

      Yes, you can. add fine paste.

      Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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