|1 cup||Besan flour (kadalai maavu)|
|1 cup||Rice flour|
|1 tsp||Chili powder|
|1 tsp||Butter at room temperature|
|¼ tsp||Turmeric powder|
|Salt (as per taste)|
|1½ cup||Oil (for deep frying)|
Heat oil in wide kadai in medium heat. Meanwhile start to make the dough.
Mix besan(kadalai maavu), rice flour, turmeric powder, chili powder, asafoetida, butter and salt. Add required water and make a soft dough.
Use murukku press and ribbon pakoda plate. Put half of the dough in murukku press. Close with lid the remaining dough. Check the oil before you make ribbon pakoda. Press it on the hot oil. Fry till golden brown and remove from oil. Use paper towel to remove excess oil. After ribbon pakodas are cool down store in airtight container.
Fry in medium high heat.
For this measurement it will take 20 to 30 minutes to prepare ribbon pakodas.