Ribbon Pakoda

Sourced: Rak's Kitchen

Ingredients:
2 cups Rice Flour / Idiyappam Flour
1/2 cup Gram flour / kadala maavu
3/4 tsp Pepper powder (coarse)
2 tbsp Butter
2 -3 tbsp Oil
1/2 tsp Asafoetida powder
salt and water and needed
Oil for deep frying

Method:

Mix rice flour, gram flour, pepper powder, butter (softened), oil, asafoetida, salt, well.

Then add water little by little to made a stiff non sticky dough.

Apparently heat oil in a kadai.  Fill the murukku press with the prepared dough, with the ribbon pakoda plate.

Press the dough in hot oil in a circular way to form a single layer.  Dont's layer so much, just one layer to ensure even and quick cooking. 

When the bubbles reduces, flip the pakoda and cook again till the bubbles ceases and the "Shhh" sound reduces. 

Drain it in the paper towel, after cooled down store in airtight container to enjoy these crisp flavourful pakodas.

Notes:

Added pepper powder will made the pakoda to be more on whiter side.

You can replace the pepper powder with 3/4 tsp red chili powder and 1/8 tsp turmeric.  Make sure the pepper powder is fine enough to get through the press holes.  Sometimes if its grainy, then it gets stuck in the holes.