Keep oil in a deep pan for frying pakoda
Sieve and add rice flour, besan flour, and pottukadalai maavu
Furthermore, add salt and asafoetida; mix well
Add garlic, Kashmiri chilli powder, and 3 tablespoon of sieved flour
Furthermore, add it to the flour mixture
Add sesame seeds and mix well
Furthermore, add butter, hot oil, and 1/2 cup of water; mix well
Gradually add water little by little until you form a pliable dough, smooth, non-sticky dough
grease yours hands with little oil and knead the nonsticky, crack-free pliable 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 it into a cylindrical shape out of dough and place the dough inside the maker
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 into 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 them using a slotted ladle and drain the excess oil out
Place it on a colander covered with an absorbent tissue paper/ kitchen towel
Similarly, press the remaining dough