Rottu Pakoda/Ribbon Pakoda/Ola Pakoda

HAPPY DEEPAVALI/DIWALI 2020 to all my well wishers and viewers. This is an unforgetful year in all our lives and the Coronavirus has left some impact in all our lives. Each one might have a story to say and a memory to remember. In this year we all are trying to make our lives as normal as possible. I am bringing a super liked recipe of our family from Malaysia to all of you in the whole world. Stay strong and remember all the testing time will be gone leaving us more strong.
A savoury snack for this Deepavali I made was this Ribbon Pakoda. We call it Rottu Pakoda – think it’s because it is flat like a road. Not sure am just guessing why it got the name like that. This is easy to make and very flavourful also as it has garlic in it. This kind we make here in Malaysia every year for Deepavali. We all like this as it has a spicy hint as well.
This variety of rottu pakoda is very flavourful and a bit spicy as it has white pepper and the moor milagai/buttermilk chili. The trick to get it right is to use the ground spice mixture in place of water and then adding little amount of water if needed.
Do try this recipe and let me know if you liked it.

Rottu Pakoda / Ribbon Pakoda /   Ola Pakoda

Cuisine: South Indian | Category: Deepavali Recipes/Savouries | Soak Time: 1 hour | Prep time: 15 mins | Cook time: 1 to 1/2 hours (Depending on the size of the vessel used to fry the Ribbon Pakodas)img_3708


  • Rice flour/Arisi Maavu – 4 Cup
  • Urad Dal Flour/Ulunthu maavu – 1 Cup
  • Sabudana/Javarusi – 3/4 Cup
  • White pepper Pdr./Vellai Milagu – 1 tsp
  • Moor Milagai/ButterMilk Chili – 8 No.
  • Garlic/Poondu – 6 Cloves


  • Get all the ingredients ready.
  • Measure rice flour and the urad dal flour in a vessel. Then add the white pepper powder and mix them thoroughly and set aside.
  • Peel and chop garlic cloves. Take the garlic cloves and the moor milagai in a bowl and add little water to soak.
  • Then take the sabudana/Javarusi in another bowl and soak it with little more water. Set aside for atleast half an hour to one hour.
  • Take the garlic along with the moor milagai and the soaked water in a blender and blend everything until smooth.
  • Now add the soaked Sabudana/Javarusi and required amount of salt to the blended mixture. Blend everything to a smooth paste.
  • Arrange a sieve in a vessel and transfer the ground mixture and strain everything.
  • Add the strained mixture to the flour mixture. Make it into a pliable dough by adding water if needed. Check salt in the dough. Add if needed.
  • Make logs of the size of the press and set aside.
  • Heat oil in a vessel for frying the ribbon pakoda.
  • Make it batch by batch and break them to small pieces after done.
  • Rottu Pakoda is ready.

Visual clicks

Get all your ingredients ready.
Soak the moor milagai and garlic with little water just to immerse them.
Soak the Javarusi/Sabudana with little water. Allow it to soak for half an hour to one hour.
Take the moor milagai and garlic mixture in a blender along with its water.
Grind it smooth.
Now add the soaked javarusi/sabudana. Add required salt for this mixture.
Blend everything until smooth.
Take a strainer.
Sieve the mixture through the strainer.
Measure rice flour and urad dal flour. Add White pepper pdr. to the rice and urad dal flour mixture.
Now add the mixture to the flour.
Mix everything well and add little salted water until it forms a pliable dough.
Make logs of required size.
Take the murukku press and fix the disc as shown. Fill in the dough till 3/4 th and start to press.
Take oil in a vessel and heat till it si ready. The press the ribbon pakoda into the oil directly.
After sometime flip the whole thing and cook till the bubbles seize.
Drain them in kitchen towel.
After it cools just break them into pieces.

Ribbon Pakoda is a great tea time snack.

Note:: No need to soak garlic actually but to make sure you get a smooth paste we soak it along with the chilies.

If you don’t have white pepper powder then soak whole white pepper and grind it along with the moor milagai(buttermilk chilies) and garlic mixture.

Sieving the ground mixture is very important as if there is any kind of big pieces then while making them it might block the whole of the press and if at all it passes there are chances the big piece might burst.

Can increase the spiciness if you want according to one’s taste.

Rottu Pakoda/Ribbon Pakoda is ready. It is a great tea time snack. Try and let me know if you liked it.


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