Ribbon Pakodi
Flat, brittle ribbon murukku — addictive in the best way. Sun-cured the old-fashioned way, slow-tempered in cold-pressed sesame oil, and bottled by hand in our village kitchen. Best enjoyed with hot rice and a generous spoon of ghee.
Authentic Ribbon Pakodi
Ribbon Pakodi is the flat, ribbon-shaped murukku that disappears from the tin faster than you can refill it. Ours is pressed from a dough of rice flour, gram flour and a measured hit of red chilli, slipped into hot cold-pressed sesame oil where each ribbon curls and crisps within seconds. The result is a Ribbon Pakodi that snaps brittle on first bite and finishes with a gentle Andhra warmth — addictive in the best possible way.
Built for clean crunch
Ribbon Pakodi is all about thickness. Too thick and it goes chewy; too thin and it burns. We rest the dough, press it through a flat-slot mould, and fry only as much as the kadai can hold without crowding. Cold-pressed sesame oil gives the ribbons a nutty backbone, and the simple seasoning — chilli, salt, a hint of asafoetida — lets the flours speak.
How to enjoy Ribbon Pakodi
Pair Ribbon Pakodi with strong filter coffee or evening chai for the classic Andhra tea-time pause. Crumble it into curd rice for instant crunch, or add it to your Diwali and festive hampers — its flat shape packs neatly into tins and travels remarkably well. Children will finish a packet before you have finished a cup.
Product highlights
- Flat, brittle ribbon shape
- Rice flour and gram flour base
- Pressed through flat-slot mould
- Cold-pressed sesame oil fry
- No maida or artificial flavours
Ingredients
Rice flour, gram flour, red chilli powder, rock salt, cumin, cold-pressed sesame oil, asafoetida.
