Crispy Ribbon pakoda recipe is one of the most loved Kerala tea time snacks. Also known as ribbon pakkavada in Kerala, this crispy and crunchy snack is made from rice flour and besan with a perfect blend of spices.
Whether it’s festival time, a family gathering, or simply evening chai, these golden strips are a must-have in every South Indian home. (step-by-step-recipe-video)
About Ribbon Pakoda Recipe:
Ribbon pakoda, also called ribbon pakkavada in Kerala, gets its name from its unique ribbon-like shape.
Made using rice flour, besan (gram flour), and simple spices, it is deep-fried until golden and crispy.
In Kerala, ribbon pakkavada is prepared especially during Diwali and festive seasons, but it is equally popular as a daily tea-time snack.
Unlike store-bought snacks, homemade ribbon pakoda is healthier, fresher, and much more flavorful.
If you love crunchy tea-time snacks, like this Kerala Ribbon Pakkavada then don’t miss my Garlic Ribbon Pakoda Recipe and Butter Murukku recipe, both are easy to make and perfect for festivals or evening chai.
Serving Suggestions:
Serve ribbon pakoda with a hot cup of chai or filter coffee.
Pair it with curd rice, lemon rice, or tamarind rice for extra crunch.
Pack in kids’ snack boxes or enjoy as a travel snack.
Storage Suggestions:
Store in an airtight container once cooled completely.
Keeps well for 2-3 weeks at room temperature.
Always use a dry spoon to take it out to retain crispiness.
Pro Tips for Perfect Ribbon Pakoda:
Rest the dough for 30 minutes before frying – it makes the pakoda crispier.
Fry on medium flame. High flame browns them quickly without cooking inside.
Always cool completely before storing to avoid sogginess.
Adding curry leaves enhances both taste and aroma.
Why You Should Make This Recipe:
Super crispy and crunchy texture
Quick and easy to prepare at home
Perfect for festivals, picnics, or tea-time
Long shelf life when stored properly
A traditional Kerala snack with authentic taste
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Basic Ingredients Used to Make this Recipe:
Rice Flour: This is the base of the recipe and what gives ribbon pakoda its signature crispiness. Rice flour makes the pakoda light, crunchy, and airy.
Without it, the snack would turn out dense and heavy. Always use fine, smooth rice flour for the best results. If rice flour isn’t available, idiyappam flour (string hopper flour) is a good substitute.
Besan / Gram Flour: Besan adds body, nutty flavor, and a slightly softer bite to balance the crispness of rice flour. It also helps bind the dough together.
If you don’t have besan on hand, roasted chickpea flour or even moong dal flour can be used as alternatives, though the flavor will change slightly.
Red Chilli Powder: This brings the heat and the appealing reddish-golden color to ribbon pakoda. The spice level can be adjusted depending on preference.
For those who prefer a milder taste, Kashmiri red chilli powder works well since it gives a rich color without adding too much heat.
Turmeric Powder: Turmeric enhances both flavor and color. It gives the pakoda a warm golden hue and also adds its well-known antiseptic properties, making the snack not only tastier but also healthier.
Asafoetida (Hing): A small pinch of hing goes a long way in adding depth of flavor and aiding digestion.
It’s especially useful in deep-fried snacks. If you don’t have hing, you can skip it, though the flavor will lack that distinct South Indian touch.
Fennel Seeds Powder: This ingredient is what makes Kerala-style ribbon pakoda stand apart. It lends a mild sweetness and a refreshing aroma that balances the spiciness.
If fennel is not available, you can try cumin powder as an alternative, though the flavor will be more earthy than sweet.
Salt: An essential in any recipe, salt brings out the natural flavors of all other ingredients. It also helps in forming the dough by drawing out some moisture when mixed with the flour.
Oil: A little oil is mixed into the dough to keep the pakoda crisp and prevent excess oil absorption during frying. Fresh oil is always recommended for frying because reused oil affects both the taste and the texture.
Curry Leaves: Fried curry leaves not only enhance the aroma but also add a burst of traditional Kerala flavor. They become crisp on frying and blend beautifully with the pakoda.
If you can’t find fresh curry leaves, you can skip them, but they do give an authentic touch.
Water: Water is used to bind everything together into a smooth dough. The consistency is very important, it should be soft enough to pass through the sev press but firm enough to hold shape while frying.
How to Make Ribbon Pakoda Recipe:
Let us learn how to make this Ribbon Pakkavada with my easy to follow step by step method. You can download the below recipe card for easy reference.
Kerala Pakkavada Recipe | How to make Pakkavada
Ingredients
- 2 cups Rice powder
- 1 cup Besan powder
- 1 tbsp Chilli powder
- 1 tsp Turmeric powder
- Asafoetida hing powder – a pinch
- 2 tsp Fennel seeds powder
- 2 tsp Salt or to taste
- 2 tbsp Oil + to fry
- 5 stems Curry leaves
- 1 1/2 cup Water as needed to make the dough
Instructions
- Sieve rice flour and besan. Mix the rice powder and besan powder thoroughly.
- Add chilli powder, turmeric powder, asafoetida, and fennel seed powder and salt to the above powder mixture and mix well. Add 2 tbsp hot oil and mix well. Now add water little by little and prepare a dough and keep it aside for half-hour.
- Heat oil in a wok, on medium fire, fry curry leaves and keep it aside.
- Grease the Sev Press or the Sev Sancha with oil and place the plate with many thin strips into the press.
- 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 ribbon pakoda is ready to enjoy.
Nutrition
Frequently Asked Question About Ribbon Pakkavada Recipe:
What is the difference between ribbon pakoda and pakkavada?
Both are the same -“pakkavada” is the Malayalam word for ribbon pakoda.
Why is my ribbon pakoda not crispy?
This happens if fried on high heat. Always fry on medium flame for crispiness.
Can I use only besan without rice flour?
Rice flour is essential for crispiness. Without it, pakoda will be dense.
Can I make ribbon pakoda without sev press?
A sev press (murukku maker) is needed for the ribbon shape, but you can also roll and cut thin strips manually.
How long does ribbon pakkavada stay fresh?
Stored in an airtight container, it stays fresh for 2–3 weeks.
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.
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