Ribbon Pakoda

Ingredients
1 cup Rice flour
1/2 cup Besan/Gram flour
1/2 cup Roasted gram flour
1 tbsp Sesame
1 tbsp Chili powder
Salt as needed
1/2 tbsp Asafoetida
2 tbsp Hot oil
Oil for frying

Instructions:
In a bowl add 1 cup of rice flour, 1/2 cup besan and 1/2 cup roasted gram flour ( in a mixer jar add 1/2 cup of roasted and make it as smooth powder).
Add 1 tbsp sesame, 1 tbsp chili powder, needed salt, 1/2 tbsp asafoetida, and 2 tbsp of hot oil.
Combine everything well.
Add water little by little and make a soft dough.
Fix the ribbon mold with muruku maker.
Grease the murukku maker with oil.
Fill the dough and close tightly.
Heat oil in a pan and press the ribbon murukku in a circular motion in hot oil.
Flip the pakoda after 2-3 minutes.
Once the bubbles stop, remove and drain it in the paper towel.
Notes: Do not make dough tight with less water, ribbon pakoda may become hard.
You can also make a variation by adding a 1:1 ratio of rice flour and besan.
You can also add jeera/cumin seeds, and crushed green chilis to make it more spicy and tasty.
Cooldown and store the ribbon pakoda in an airtight container.
Pic courtesy: Google
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