Ribbon Murukku ~ Savory Treats For Indian Festivals

Do you want to munch something crispy for a rainy day or munch something for a movie evening make this ribbon murukku following the steps given. The process may look lengthy but the end product the crispy murukkus will mouth water you. Your loved ones will ask for more and more. Learn how to make this ribbon murukku here.

Ribbon Murukku
These Ribbon murukku are also known as Naadaa Karaas / Patta Karaas / Ola Pakoda in southern part of India. This is made in large quantity during festival time and especially for Diwali/Deepavali treats. The Indian sweets and savories always plays a vital role in every special occasion and all are nostalgic moments. Off course this is not only made for occasion - for any special treats to munch some spicy savory.

YIELD – 1 kg


Raw Rice Flour - 6 cups
Roasted Gram dhall- 2 cups
Dry chilli - 12
Cumin Seeds - 1 1/2 tsp.
Butter - 75 gram
Salt - as per taste
Oil - to deep fry


  1. In a mixer grinder grind roasted gram dhall, dry chilli and cumin seeds.
  2. Sift it in a sieve. Grind it again.
  3. Sift Again and Grind it again.
  4. Now combine this ground powder with the raw rice flour.
  5. Add butter to this flour and mix it gently with the tip of the fingers.
  6. Divide the flour into two portions.
  7. To one portion of the flour, add water little by little to make a pliable soft dough that is not watery. 
  8. Make big balls of the dough and put it into murukku mould with the 1/2 inch line attachment.
  9. Heat Oil in a wok.
  10. Press the murukku mould to make long murukkus into the hot oil.
  11. Deep fry the murukku to golden brown in medium heat.
  12. Do this for all the balls to make more ribbon murukkus.
  13. Follow steps 7 tp 12 with the remaining portion.
  14. Serve it for a tea time snack or whenever you feel like munching. 
  15. You can store this in an air tight container for 2 to 3 weeks.


  • The dough should not be kept for long time before frying, since it will turn red soon, before it is cooked well. Hence, the flour is divided into two portions before adding water.
  • Do not give more force while kneeding the dough. If more force is given then the murukkus will become more harder after frying.
  • Adjust dry chillies according to your spice level.
  • The heat should be medium while frying. High heat will turn the murukkus red before it is fried well. Slow flame will take time to fry and murukkus will become hard.

Related Posts:

Check more Savories Recipes
Check more Snacks recipes.


Kavitha said...

crispy snack....great for teatime :)

Perfect tea time snacker...

Unknown said...

crispy and yummy..

Lovely tea time snack..Thanks for sharing the recipe dear I was looking for it from a long time.

looks crispy and yummy,perfect for tea timer...

Julie said...
Anonymous said...

crispy snack for evening....

crispy pakkavada...........

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