Wednesday 24 August 2016

Ribbon Pakoda/Ribbon Karasev -2 [Krishna Jayanthi/Gokulashtami Special]

Hello friends,

Today I am going to share the second version of  Ribbon Pakoda/Karasev or Nada/Ola Pakoda. Now that Krishna Jayanthi/Gokulashtami is fast approaching all of you must be on the look of making different savories quickly and easily. So do not forget to check out other interesting and easy Krishna Jayanthi recipes here. I have also posted another version of ribbon karasev in this link, do check that out also. Do  try out this crispy, crunchy and tasty ribbon pakoda and post your comments here.

Here’s how to make Ribbon Pakoda with step by step photos…

Other interesting Diwali Snacks that might be of your interest...

Ragi Murukku

2 Cups
RoastedGram Flour/Pottukadalai Maavu
1 cup
Red Chilli Powder/Milagai Thool
2 tsp
Hot Oil
4 tbsp/One ladle
White Sesame Seeds
2 tsp
1 tsp
As needed
¼ tsp
For frying


Grind the roasted gram/pottukadalai in a dry mixer to a fine powder. Sieve the rice flour and roasted gram flour and keep it aside.

Heat oil in bowl and keep it aside.

In a wide bowl add the sieved rice flour, pottukadalai maavu, salt and mix well.

Now add the red chilli powder and mix thoroughly.

Add the white sesame seeds, asafoetida/perungayam to the flour and mix really well.

Now slowly add the hot oil [just right temperature that you should be able to mix it with hand] and mix thoroughly. The oil should spread evenly throughout the flour.

Now add required water little by little and mix the flour together really well to make a soft dough.

Heat oil in a kadai for deep frying the ribbon pakodas. Grease the murukku press with oil. Fill the press with dough and close it tightly.

Check if the oil is hot enough by dropping very small piece of dough, if it floats on top immediately with a sizzle then the oil is ready.

Press the dough directly into the hot oil. Cook the ribbon/nada pakodas in medium flame on both sides and wait for the ‘shh’ sound to stop or tuntil they turn golden color.

Remove it from the oil and drain it on a paper towel.

Let the ribbon pakoda cool down, then transfer it to an airtight container for later.
Similarly press and cook the rest of the dough.

Yes, delicious, crispy, crunchy and tasty ribbon/nada/ola pakoda is ready to be enjoyed.

Thank you all for visiting my space, please come back again for more traditional and authentic recipes of South India.


I have used one cup of roasted gram flour, instead you can use ½ cup of Bengal gram flour and ½ cup of roasted gram flour to make the dough.

Here I have used only three cups of flour, when making large quantity, divide the dry flour to four portions, then add water to one portion and make dough. Then after making the ribbon pakoda, mix the next portion and make the dough and so on. This is to avoid the dough from getting dried up. If at all you have mixed all the flour then cover it with wet cloth and start making the ribbon pakodas.

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Have a great day and enjoy.

Until then I am signing off…


  1. Well written, clear to follow. Thanks for sharing.

    Those pictures are very tempting to try these recipes.

  2. They look so yum, perfect for rainy daily
    Keep in touch


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Priya Anandakumar