Garlic Ribbon Pakkavada is a crispy and flavorful South Indian snack, perfect for tea-time munching or festive occasions.
With the bold taste of garlic infused into the classic ribbon murukku batter, this snack is loved across Kerala and Tamil Nadu.
It’s crunchy, aromatic, and surprisingly easy to make at home with just a few simple ingredients. (step-by-step-recipe-video)
About Garlic Ribbon Pakkavada:
Ribbon Pakoda, also known as Garlic Ribbon Pakkavada or Ribbon Murukku Recipe, is a popular South Indian savory snack made with rice flour and gram flour.
The addition of garlic takes this traditional recipe to the next level, giving it a distinct aroma and flavor that pairs beautifully with its crispy texture.
Garlic ribbon pakoda is especially popular during festivals like Diwali, Onam, and Christmas in Kerala.
While the classic version uses just spices and flours, the garlic twist makes it unique and irresistible.
You can check out my Butter Murukku Recipe here.
Serving Suggestions:
Enjoy with a hot cup of tea or coffee in the evening.
Serve as a festive snack during Diwali or Christmas.
Pair with chutneys or pickles for extra flavor.
Pack in airtight containers for kids’ tiffin or travel snacks.
Storage Suggestions:
Store in an airtight container at room temperature.
Stays crisp for up to 10 -12 days if kept away from moisture.
Always use a dry spoon or hand to take out snacks.
Pro Tips for Making Perfect Garlic Ribbon Pakoda:
Make sure to press the dough evenly for uniform ribbons.
Fry on medium heat, too hot oil will burn, too low will make it soggy.
Add butter or hot oil to the dough for extra crispness.
Grind garlic to a smooth paste for better flavor infusion.
Why You Should Make This Recipe:
Perfect festival or tea-time snack.
Garlic adds a unique twist to the traditional ribbon murukku recipe.
Easy to make with pantry ingredients.
Much healthier and fresher than store-bought snacks.
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Basic Ingredients Used to Make Ribbon Murukku Recipe:
Rice Flour: The main base of the dough. It gives the garlic ribbon pakoda its crisp and light texture. Without rice flour, the snack would turn out dense and heavy.
Roasted Gram Dal Powder: Adds a nutty flavor and enhances crispness. It also balances the texture so the ribbons don’t turn too hard.
Besan (Gram Flour): Provides binding to the dough and adds a slight earthy taste, making the pakkavada flavorful and crunchy.
Garlic: The star of the recipe! Garlic not only gives a bold aroma and taste but also makes this version different from the traditional plain ribbon pakkavada.
Red Chili Powder: Adds spiciness and a beautiful reddish color, making the snack look and taste more appealing.
Turmeric Powder: Brings a warm golden hue and has natural antiseptic properties.
Hing (Asafoetida): Enhances flavor and helps in easy digestion.
White Sesame Seeds: Give a light crunch, nutty flavor, and a touch of authenticity to this South Indian snack.
Hot Oil (added to the dough): An important step to make the ribbons crisp and prevent them from absorbing too much oil while frying.
Curry Leaves (fried and added at the end): Add fragrance and a burst of flavor that makes the pakkavada distinctly Kerala-style.
Salt: Brings out all the flavors and balances the spiciness.
Oil (for frying): A neutral oil is used for deep frying, which ensures the ribbons are evenly cooked and crunchy.
How to Make Ribbon Murukku Recipe:
Let us learn how to make this Kerala Ribbon Pakkavada with my easy to follow step by step method. You can download the below recipe card for easy reference.
Garlic Pakkavada Recipe
Ingredients
- ½ cup roasted gram dal Powder it
- 2 cup rice flour
- ½ cup besan
- 7-8 cloves garlic
- 1 tsp red chilli powder
- 1/4 tsp turmeric powder
- pinch hing
- 2 tbsp white sesame seeds
- 2 tsp salt or to taste
- 2 tbsp hot oil
- Oil to fry
- 1 1/2 cup water including garlic water
Instructions
- Crush the garlic and pour some water in it. strain and set the water aside.
- Mix the rice powder , roasted gram powder and besan powder thoroughly.
- Add chilli powder, turmeric powder, asafoetida, and sesame seeds to the above powder mixture. Add 2 tbsp hot oil and mix well.
- Gradually add garlic water and prepare a dough and keep it aside for half-hour. Use normal water if you need more water to knead the dough.
- Heat oil in a wok, on medium fire, fry curry leaves and keep it aside.
- Fill in the ribbon pakoda dough into the press.
- Press out thin strips of the dough into the hot oil. Fry it till it turns golden brown, using a slotted spoon drain excess oil out and transfer the ribbon pakodas on a plate with an oil absorbent paper to cool completely.
- Put the fried curry leaves to the pakodas.
- Cautious !!!! Deep frying on high heat will brown the pakodas quickly and not crisp it.
- Your yummy Kerala style Garlic ribbon pakoda is ready to enjoy.
Nutrition
Frequently Asked Question About Garlic Ribbon Pakoda:
What is the difference between ribbon pakkavada and ribbon murukku?
They are essentially the same snack, but in Kerala it is called pakkavada, while in Tamil Nadu it is called ribbon murukku.
Can I make this recipe without garlic?
Yes, skip the garlic for the classic version. But garlic adds a special twist.
Why is my ribbon pakkavada breaking in oil?
This happens if the dough is too dry. Add a little more water and knead well.
How do I make pakkavada more crispy?
Add hot oil or butter into the dough, and fry on medium heat until golden brown.
Can I use store-bought flour?
Yes, ensure rice flour is fine and fresh. Homemade rice flour gives the best results, but store-bought works too.
My Recommended Product:
If you enjoy making traditional South Indian snacks like murukku, pakkavada, or sev, investing in a good quality sev press is totally worth it.
I personally recommend checking out this murukku maker on Amazon. It’s sturdy, easy to clean, and perfect for regular use.
I only recommend products I’ve personally used or truly believe in for home cooking.
You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.
Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.
I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.
- Versatile Snack Maker: Perfect for preparing a variety of Indian snacks such as murukku, farsan sev, gathiya, chakli, and sevaiya, making it a versatile tool for your kitchen.
- High-Quality Brass Construction: Crafted from durable pure brass, this 450-gram sancha machine ensures longevity and a classic look, blending traditional craftsmanship with modern functionality.
- Customizable Shapes and Sizes: Features multiple jalis (discs) for various shapes and sizes, allowing you to create different types of snacks according to your preference.
- Ergonomic Handles: Equipped with ergonomically designed handles that provide a firm, easy, and comfortable grip, enhancing user experience and reducing effort during use.
- Removable Bottom: Includes a removable bottom for easy cleaning and convenient removal of prepared snacks, ensuring hygiene and ease of use.
You Might Also Want to Try:
Makhana Dry Fruits Namkeen Snack Recipe
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Murmure Namkeen
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