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Ribbon Pakoda Recipe | Ribbon Murukku Recipe | Otu/Ola Pakoda | Christmas Palaharam Recipe

Just 3 days to Christmas and I am super excited to celebrated along with my family. This year I had my share of ups and downs but at the end of it I am all happy and content. Its time to count the blessings and be happy, life is too short to hold regrets or anger. As you think about this let me move on to the recipe of Ribbon Pakkoda which Amma never fails to make every Christmas. This is a super crunchy snack and can be made anytime of the year not just Christmas. But we usually make it specially for Christmas to distribute to near and dear. I hope you check out my other palaharam recipes - Kulkuls (sweet butter curls), Spicy diamond cuts. Do enjoy making this for your family during this Christmas season. For more Christmas recipe click here


Recipe Source - Amma
Prep time - 10 mins
Cook time - 10-15 mins


Rice flour - 1 cup (I used instant Idiyappam flour)
Gram flour/ Chickpea flour/ Besan flour - 1/2 cup
Pottukadalai / Roasted gram - 2 tbsp
Hing - 2 pinches
Salt - to taste 
Oil- to deep fry + 2 tbsp for kneading dough

To grind to paste 

Dry red chilli - 2 nos
Garlic - 4 pods


1. Grind the pottukadai (roasted gram dal) to a fine powder, set aside. Prepare a paste of dry red chili and garlic with 1 tbsp of water. In a large bowl sieve together roasted gram powder, besan, rice flour and salt. Add the hot oil and spread evenly and mix well. 
2. Now start adding water little by little and form a moist dough (only if the dough is moist it will be easy to go through the murukku press). Now heat oil in a large and thick bottom skillet preferably iron skillet. 
3. Once the oil is hot grease the murukku press well with oil and take portions of dough and pass through the press directly on the oil. The murukku will be like a mass after its fried and oil drained you can break them into bite sized pieces
4. After every batch using a slotted spoon drain the murukku and place on a kitchen towel. Once its completely cooled break into pieces and store in an air tight container for upto a month

Cooks Wisdom

Tip 1

Adding pottu kadalai makes the ribbon murukku crunchy, you can skip red chilli with red chilli powder, it gives the orange colour to the ribbon pakkoda

Tip 2

Make sure the murukku press is well greased this helps in the dough to pass smoothly through it. Amma usually uses a wooden murukku press that she has been having for years

Tip 3

You can add green chilli, curry leaves also to grind along with garlic. Make sure that the paste is nice and smooth


  1. Crispy and yummy murukku. So tempting and my favourite too.

  2. Such a crisp and crunchy ribbon pakoda. A perfect tea-time snack. Super yummy!

  3. All time fav akka .this year you are moved to your own domain too sis.wishes and praying God to give more levels like too preferred iron wok to make most fried snacks during festive season

  4. Super crispy and yummy pakoda dear... My all time favorite... You made it perfect...

  5. too good and advance chirstmas wishes

  6. i like it too.. looks too good.. :)

  7. Mouth watering murukku..
    Priya,Merry Xmas..

  8. wow... such crispy and crunchy yumminess... love these murukkus...

  9. lovely ribbon pakodas....wish I could hav these now...these r my fav...esp. with a glass of coke ...i know it is weird combo, but they do taste so good :)

  10. Crispy, crunchy and delicious pakoda..

  11. Murukku looks awesome Priya..oh wooden press it is so tough to work on that.

  12. One of my fav palaharam :) looks super crispy and yummy...too good Priya :)
    My Advance Christmas Wishes to you and your family :)

  13. Merry christmas darling. I was thinking about u this weekend as I plan to make your beetroot cake again. :) Such a gorgeous recipe. U r an inspiration and I am big fan of yours. I admire your blog! Keep going dear.

  14. Lovely recipe from amma.will surely try for my family.


Thank you for visiting, I hope you enjoyed my recipes :-) In case you have tried any of the recipes featured here, do let me know in the comment section. For any other queries email me - cooklikepriya(at)

Priya Ranjit

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