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Ragi Ribbon Pakoda / Finger Millet Ribbon Pakoda

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My mind was oscillating between traditional ribbon pakoda and Ragi ribbon pakoda since both these recipes are not yet published in my blog. Finally Ragi ribbon pakoda won my heart, as I have decided to post Diwali recipes with at least one healthy ingredient.

We call this snack as ‘seeval’ and it is prepared using gram flour as the main ingredients. There are couple of recipes we follow at home, I picked the one which uses rice flour as main ingredient, so that I can substitute a half of the quantity with ragi flour. I don’t find any difficulty in preparing this snack except a little patience I need to press the murukku in hot oil directly and You need to have a bit tolerance to the hot smoke that emanates while pressing the murukku.

For the last one week, it was my snack during tea break at my office. Compared to the other maida related snacks, I feel this one is far better and healthier. What do you say?

Ribbon Pakoda is also referred as Ola Pakoda, Ribbon Murukku, Nada Murukku and Seeval.

Basic Information:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 5 medium size ribbon murukkus, serves 7 generously


Ragi flour / Finger millet flour – 1/2 cup
Rice flour – 1/2 cup
Gram flour / Kadalai maavu / Chickpea flour – 1/2 heaped cup
Red chilli powder – 2 teaspoons
Garlic paste – 1 teaspoon
Salt – to taste
Asafoetida – a big pinch

Water – 3/4 cups to 1 cup
Hot oil – 2 tablespoons or butter – 2 tablespoons

Oil – for deep frying


1) In a medium sized mixing bowl, mix ragi flour, rice flour and gram flour.

2) Add red chilli powder, garlic paste, asafoetida and salt. Add hot oil or butter and mix well.

3) Add water slowly in batches and make a smooth dough.
4) Choose ribbon shaped hole plate and fix it with idiyappam pan.
5) Heat oil in a heavy bottom pan.
6) Stuff the dough into the idiyappam maker.
7) When the oil is hot and not smoking, press the ribbon shaped murukku’s directly into the oil.

8) Fry till the ‘shhhhh’ sound suppress. Slightly turn upside down to make sure even frying.
9) Transfer it to a plate covered with kitchen towel to absorb more oil if any.
10) Cool down and store it in a airtight container.


1) If you find the murukkus to be hard, increase the gram flour quantity.
2) You can also use 1/2 cup of powdered roasted channa dal(Pottu kadakai/ chatni dal) in place of gram flour or along with the above recipe . It slightly absorbs more oil but will give a soft crunchy feeling while eating.
3) Fry it in correct flame, otherwise, this snack tends to burn quickly.

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Sangeetha M

Super crunchy ribbon pakoda, nice try Uma! loved the shots and color contrast..looks beautiful!!
Even I am happy that i tried Murukku with Oats 🙂


innovative murukku, looks crunchy and delicious..


Pakoda looks super crunchy


Healthy and tasty food for the unhealthy generation.Thank you for the recipe.