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Ribbon Pakoda

Course: Snack
Cuisine: Tamil
Author: Vaishali Honawar



  • Mix all the ingredients together in a large bowl by hand until they are well integrated.
  • Add water a little at a time until the mixture comes together in a stiff dough.
  • Meanwhile, heat the oil for frying to a temperature of 375 degrees.
  • Press enough dough into the bottom cup of the murukku press fitted with the ribbon pakoda plate (it usually has two thin slits). Don't stuff all the way to the top-- leave about 1/2 cm or so of room so you can place the smaller cup above it comfortably.
  • Squeeze out the pakodas directly into the hot oil. I tend to make the ribbons around 4 inches long, but if you'd like to try your hand at making more fun designs, by all means do so. Be very careful, though and if you are not comfortable working over the hot oil, squeeze them out on a piece of wax paper and carefully transfer them to the oil.
  • Fry the pakodas until they are golden-brown but not too dark. They will fry up pretty fast so don't wander away. Allow the pakodas to drain on a paper towel, let them cool, and then enjoy.