Thursday, 23 October 2014

Ribbon Pakoda(Nada Thenkuzhal)–Diwali recipes

Ribbon Pakoda or Ola Pakoda is a popular savory snack in India. The main ingredients are rice flour and gram flour (besan). It is festive season in India, Diwali time. Each and every one will start preparing sweets and snacks for this Diwali festival. Today I am going to post the recipe for Ribbon Pakoda. This pakoda is delicious and serves as a fine evening snack with coffee or tea. For festivals like Diwali too, this crunchy and tasty item is made. Some of the other names for this food are ola pakoda and nada thenkuzhal. The word 'ribbon' as a part of the name of this food is perhaps because of the shape of the snack that somewhat resembles the ribbon.


Prep time

Cook time


10 mins 

30 mins 

2 weeks


Cuisine:  South Indian (Festive Savory)





1. Mix rice flour, besan, red chili powder, ajwain, turmeric, sesame seeds and Make sure butter is at room temperature so that it is easily mixed with the flour.Add butter to the mixture. Add water and gently knead it into a soft dough. It should not be loose. You should be able to press it with the mould easily.


2. Put 1 hand full of dough into a press, and close the press with ribbon pakoda mould. When the oil is hot, press the chakli press in a circular motion directly on top of the oil, so the raw ribbon falls directly into the oil.




3. Let it cook for a couple of minutes. Turn and cook both the sides till it becomes golden brown.

Remove from heat and keep it on a paper towel to get rid off the excess oil.




4. Deep fry the ribbon padoka in low flame till it is crisp. Ribbon pakoda / ola pakoda / nada thenkuzhal is ready.





Fry on low flame for the last few minutes to retain the crispness for a longer time.



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