Ribbon pakoda / ribbon murukku

Ingredients:

2 cups rice flour

1-cup besan / gram flour

1 tsp sesame seeds

½ tsp jeera / cumin crushed

1 tsp Kashmiri red chilli powder

¼ tsp turmeric

Pinch of hing / asafoetida

½ tsp salt

2 tbsp hot oil

1 cup water or as required

Ribbon pakoda plate

Oil for deep-frying

Method:

In a large mixing bowl, take 2 cups rice flour and 1-cup besan. Add 1 tsp sesame seeds, ½ tsp crushed jeera, 1 tsp chilli powder, ¼ tsp turmeric, pinch of hing and ½ tsp salt.

Combine all the ingredients well. Add 2 tbsp of hot oil. Mix well with a spoon and further rub and crumble the dough well between your hands. Add water little by little and knead it to smooth, non-sticky and soft dough. Then take ribbon pakoda mold (straight slit) and fix to the chakli maker. Grease the chakli maker with some oil. This prevents dough from sticking to mould. Make a cylindrical shape out of dough and place the dough inside maker. Also, tighten the lid and heat the oil. Directly press the ribbon murukku into hot oil moving hand in circular motion. Flip the murukku and fry until they turn golden brown and crispy from both sides. Drain them to the paper towel to remove excess oil.

Enjoy the ribbon pakoda / ribbon murukku tea