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Ribbon Pakoda

Ribbon Pakoda-Ribbon Murukku Recipe

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
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 15 no's


Recipe # 1 (using wet grinder - with garlic)


  • 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


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.


  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.