Last Updated on 2 months by Neha Deshmukh

Ribbon Pakoda Recipe – Crispy Rice & Besan Snack

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for ages – Ribbon Pakoda! These crispy, savory bites are seriously addictive, and they’re surprisingly easy to make. I remember my grandmother always making these during festivals, and the aroma would fill the entire house. Now, I’m excited to pass on this tradition to you. Let’s get started!

Why You’ll Love This Recipe

Ribbon Pakoda (also known as Chakli in some regions) is the perfect snack for any occasion. It’s crunchy, flavorful, and incredibly satisfying. Plus, it’s naturally gluten-free! Whether you’re looking for a festive treat, a tea-time snack, or just something to munch on, this recipe won’t disappoint. It’s a little bit of crispy heaven in every bite.

Ingredients

Here’s what you’ll need to make these delightful Ribbon Pakodas:

• 1 cup rice flour (idiyappam flour) – about 150g
• 0.5 cup besan flour – about 70g
• 1 tbsp melted butter – about 15ml
• 0.5 tsp asafetida (hing) – about 2.5g
• 2 tsp pepper powder – about 10g
• 1 tsp sesame seeds – about 5g
• Salt to taste
• Water as needed
• Cooking oil for frying

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Rice Flour (Idiyappam Flour) – What makes it special?

Using idiyappam flour (also called string hopper flour) is key for that light, airy crispness. It’s a finer grind than regular rice flour. If you can’t find it, you can use regular rice flour, but the texture might be slightly different.

Besan Flour – Choosing the right type.

Besan, or gram flour, adds a lovely nutty flavor. Make sure you’re using a fresh batch of besan – it can go rancid quickly. A good quality besan will have a vibrant yellow color.

Asafetida (Hing) – Regional variations and health benefits.

Asafetida, or hing, is a powerhouse of flavor! It adds a unique savory depth. It’s often used in Indian cooking to aid digestion. You can find it as a powder or a resin – powder is easier to use for this recipe. Some regions use a pinch of dried mango powder (amchur) as a substitute, but the flavor won’t be quite the same.

Sesame Seeds – Toasted vs. Raw.

I prefer using raw sesame seeds, as they get beautifully toasted during frying. But if you like a more pronounced sesame flavor, you can lightly toast them beforehand.

Oil for Frying – Best oils for deep frying.

For deep frying, you want an oil with a high smoke point. Groundnut oil, sunflower oil, or vegetable oil work well. Avoid olive oil, as it has a lower smoke point.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, combine the rice flour, besan flour, melted butter, asafetida, pepper powder, sesame seeds, and salt. Mix everything together really well.
2. Now, gradually add water, a little at a time, and start mixing. You want to form a smooth, non-sticky dough. It shouldn’t be too dry or too wet – think playdough consistency.
3. Heat the oil for deep frying over medium heat. To test if it’s hot enough, drop a tiny pinch of dough into the oil. It should sizzle and rise to the surface immediately.
4. Fill a ribbon pakoda mould with the dough. Press the dough into the hot oil in circular motions, creating those beautiful ribbon shapes.
5. Fry the pakodas until they turn golden brown and the bubbles subside. Flip them over and cook the other side until crisp.
6. Remove the pakodas from the oil and drain them on paper towels.
7. Let them cool completely. Once cooled, break them into pieces and store them in an airtight container. Trust me, they taste even better the next day!

Expert Tips

Here are a few tips to help you nail this recipe:

Achieving the Perfect Dough Consistency

The dough is the most important part! Add water slowly, and knead well. A smooth dough ensures crispy pakodas.

Testing Oil Temperature

Don’t skip the oil temperature test! If the oil isn’t hot enough, the pakodas will absorb too much oil and become soggy.

Getting the Right Ribbon Shape

Practice makes perfect with the mould! Don’t worry if your first few aren’t perfect – you’ll get the hang of it.

Variations

Want to switch things up? Here are a few ideas:

Vegan Ribbon Pakoda

Simply substitute the melted butter with a vegan butter alternative or a neutral-flavored oil.

Gluten-Free Ribbon Pakoda (naturally gluten-free!)

This recipe is already naturally gluten-free, as long as your besan flour is certified gluten-free.

Spice Level Adjustment – Adding chili powder.

If you like a little heat, add ½ to 1 teaspoon of chili powder to the dough. My friend, Priya, loves adding a pinch of cayenne pepper for an extra kick!

Festival Adaptations – Diwali or Onam snack.

These are perfect for Diwali or Onam! You can even add a pinch of turmeric powder for a festive golden color.

Serving Suggestions

Ribbon Pakoda is delicious on its own with a cup of chai. You can also serve it with a side of chutney or yogurt dip.

Storage Instructions

Store the cooled pakodas in an airtight container at room temperature. They’ll stay crispy for up to a week (if they last that long!).

FAQs

Let’s answer some common questions:

What type of oil is best for making Ribbon Pakoda?

Groundnut oil, sunflower oil, or vegetable oil are all great choices.

Can I make the dough ahead of time?

Yes, you can! Just cover the dough tightly and refrigerate it for up to 24 hours. Bring it to room temperature before using.

How do I know if the oil is hot enough?

Drop a tiny pinch of dough into the oil. It should sizzle and rise immediately.

What is Asafetida (Hing) and can I substitute it?

Asafetida is a spice with a unique savory flavor. If you can’t find it, you can try a pinch of dried mango powder (amchur), but the flavor won’t be the same.

Why is rice flour used in this recipe instead of just besan?

Rice flour gives the pakodas a light, airy, and extra crispy texture. Using only besan would result in a denser pakoda.

Enjoy making these delicious Ribbon Pakodas! I hope this recipe brings a little bit of joy to your kitchen. Let me know how they turn out in the comments below!