Keep oil in a deep pan for frying pakoda
In a wide mixing plate add besan flour, rice flour, salt, chilli powder, and hing; mix well
Add butter and mix well. rub and crumble the flour well between your hand
Furthermore, add hot oil and 1/4 cup of water; mix well
Gradually add water little by little until you form a pliable dough, smooth, non-sticky dough
Cover the dough with a damp cloth or damp kitchen towel
furthermore, take ribbon pakoda press/mold (straight slit or wavy slit) and fix it to the murukku maker
grease the murukku maker with some oil. this prevents the dough from sticking to the mold.
Pinch a portion of the dough and roll into a cylindrical shape out of dough and place the dough inside the maker
furthermore, place the other part on top of it and directly press holding the murukku maker on top of the oil and let the ribbon murukku directly fall in the oil
While pressing the ribbon pakoda rotate the press in a concentric circle from the center to outwards similar to making the ribbon pakoda Do not overcrowd the Kadai with ribbon pakoda
After adding the murukku, avoid flipping the ribbon immediately with the slotted ladle as they tend to break. Let the froth vanish and at one stage oil stops bubbling, flip over the ribbon pakoda and fry on the other side
Once the sizzling sound stops and the ribbons start to turn golden, remove using a slotted ladle and drain excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel
Similarly, press the remaining dough. For all the batch turn over a couple of times for even frying and fry till they have become light golden
If you are doubtful about frying the ribbon directly in oil, firstly press them on a greased ladle and place it on the hot oil
release the ladle after 15 seconds and cook both sides (like mentioned above)