RIBBON PAKODA – A CRISPY SOUTH INDIAN TEA-TIME DELIGHT

      

Ribbon Pakoda, also known as Ola Pakoda or Ribbon Murukku, is a beloved South Indian snack made primarily with Bengal gram flour (besan) and rice flour. This crunchy ribbon-like savoury is a festive favourite, especially during Diwali and Krishna Jayanthi, and also a perfect companion for a hot cup of evening tea.

Ingredients and Preparation

The base ingredients include gram flour, rice flour, red chilli powder, asafoetida, butter, and curry leaves, all mixed into a soft dough. The dough is then pressed through a special murukku press fitted with a flat, ribbon-shaped nozzle — giving the snack its signature look. The thin ribbons are directly fried in hot oil until golden brown and crisp. The result is a light, crunchy, and mildly spiced treat that melts in the mouth.

Shape and Size

True to its name, Ribbon Pakoda resembles thin, flat ribbons with delicate folds that curl slightly when fried. The texture is crispy yet light, with the ideal thickness that balances flavour and crunch. The golden hue and ribbon-like strips make it both visually appealing and instantly recognizable among South Indian snacks.

Varieties and Regional Variations

Tamil Nadu Style: Known for its fine texture and hint of garlic or pepper. Popularly made during Deepavali.

Andhra Style: Often spicier, with the addition of chilli flakes and ajwain (omam).

Kerala Style (Ola Pakoda): Sometimes made with coconut oil, giving it a rich aroma.

Chettinad Version: Features a blend of roasted gram flour and sesame seeds, adding depth to the flavour.

Some homemakers experiment with ragi (finger millet) flour, spinach puree, or beetroot juice to create colourful, healthier versions — giving a modern twist to the traditional recipe.

Famous Places and Speciality

Ribbon Pakoda is a specialty in Tamil Nadu, particularly in Madurai, Tirunelveli, Kovilpatti, and Salem, where it’s made fresh in sweet and snack shops like Murukku Kadais and Traditional Halwa Shops. In Andhra Pradesh, towns like Rajahmundry and Vijayawada are also known for their spicy versions.

The Kovilpatti Ribbon Pakoda stands out for its perfect blend of Bengal gram, rice flour, and spices fried in groundnut oil, giving it a unique traditional flavour. It’s often packed in airtight tins and enjoyed for days — ideal for gifting or travelling.

Taste and Popularity

Crispy, mildly spicy, and aromatic, Ribbon Pakoda offers a satisfying crunch with every bite. The subtle mix of gram flour and spices creates a balance that appeals to all ages. Its long shelf life, easy preparation, and nostalgic homemade touch make it one of South India’s most loved snacks — best enjoyed with filter coffee or masala tea.

Whether during festivals, family get-togethers, or simple evening breaks, Ribbon Pakoda continues to hold its place as a timeless tea-time companion, connecting generations through its taste and tradition.