Ribbon Pakoda Recipe (South Indian Tea Time Snack)

On Tuesday, 29 September 2009 00:06
Ribbon Pakoda Recipe (South Indian Tea Time Snack)
SERVES: 10 to 12 servings
TIME: 40 Minutes

Ribbon Pakoda is a very popular South Indian tea time snack made from gram flour and rice flour. Typically get prepared during Diwali and festive seasons, but there is not reason not to make it any other time. Savor them with your cuppa and its sure to become a teaser.

A special equipment called "Sev Sancha" or a "Murrukku Maker" typically made out of brass is required to make these. This machine gets passed on from one generation to another and lasts a life time. Can be found in most Indian Stores outside India. Each Sev Sancha has mutliple press attachments and one such is an attachment to make these ribbon pakoda's as shown in the picture below.

Alternative Ways to Flavor them:

- Add garlic powder to the batter
- Add crushed black peppers or ajwain
- Use you imagination to make any flavor of ribbon pakoda you desire.


  • 2 cups of besan/gram flour

  • 1 cup of rice flour

  • 1/4 cup of urad dal flour

  • 1/2 teaspoon asafoetida

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon cumin powder

  • 1 teaspoon red chilli powder

  • 1/4 cup butter

  • water

  • salt to taste 

  • oil for deep frying

Directions for Ribbon Pakoda Recipe

  1. To begin making the Ribbon Pakoda recipe, combine all the ingredients except water, until you get course crumbs. Gradually add water to make it a stiff dough and smooth dough.

  2. Grease the Sev Press or the Sev Sancha with oil and place the plate with many thin strips into the press.

  3. Heat oil in a frying pan, until hot, on medium heat. Deep frying on high heat will brown the pakoda quickly and not crisppen it. Fill in the ribbon pakoda dough into the press.

  4. Press out thin strips of the the ribbon pakoda dough into the hot oil. Only press in enough to cover the oil pan.

  5. These ribbons cook and turns dark quickly. So gently turn the pressed ribbons to fry the other side o medium heat. Once the ribbon pakoda starts to turn golden, using a slotted spoon drain excess oil out and place it on a plate to cool completely. Press the remaining batches of the ribbon pakoda dough in the similar manner.

  6. Cool the Ribbon Pakodas and store in air tight containers.

  7. Serve the Ribbon Pakoda as a tea time snack or make it for the festival of Diwali to share with friends and family

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Archana Doshi

Last modified on Friday, 27 May 2016 13:01
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