Ribbon Pakodi

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Ribbon Pakodi, sometimes called Ribbon Murukku, is a tasty southern Indian delicacy from Tamil Nadu and Karnataka. It’s a popular tea-time dessert and festival treat. The term “Ribbon Pakodi” comes from its ribbon-like form.

Ribbon Pakodi’s flavour comes from rice flour, gramme flour (besan), and spices. These components, water, salt, and sometimes chilli powder, turmeric, and asafoetida make the dough. After kneading, the dough is smooth.

The dough is extruded via a murukku press or chakli maker with varied-shaped plates to generate different designs. Pressing the dough ribbon-like onto an oiled surface or into hot oil for deep frying. Ribbon Pakodi fries up crispy, golden brown, and slightly puffed.

Ribbon Pakodi is crunchy and flavorful. Its light, airy texture makes it an enticing snack. The snack is usually eaten alone, although it tastes better with hot tea, chutneys, or acidic sauces.

Ribbon Pakodi is popular for its adaptability and regional variants. Some recipes enhance flavour using sesame seeds, cumin seeds, or crushed black pepper. Ribbon thickness and width may vary, creating varied textures and looks.

Ribbon Pakodi is loved for its flavour and nostalgia. Its simplicity and use of ordinary ingredients make it a popular snack in Indian families, and people of all ages adore it.