RIBBON PAKODA

• ½ cup of rice flour (idiyappam flour)
• ½ cup of besan (gram flour)
• ½ tsp of red chilli powder
• ¼ tsp of asafoetida (hing, pergungaayam)
• Salt to taste
• Oil for deep frying

1. Prepare your ribbon pakoda press by choosing the right disc for it, the one with thin slits
2. Mix together the besan, rice flour, chilli powder, hing, and salt in a wide bowl
3. Heat oil for deep frying. Once it's hot, take 2 teaspoons and add to the flour mixture
4. Mix with your fingertips until the oil is incorporated into the flours
5. Now add water a little at a time until you get a dough that's supple and moist. Be careful not to add too much water at this stage
6. Take a tennis ball-sized amount of dough and create a log out of it
7. Transfer to the pakoda press
8. To check if the oil is hot enough, add small a ball of dough in it. If it immediately sizzles up, the oil is ready
9. Press the pakoda directly into the hot oil using a circular motion
10. Once the pakoda stops sizzling too much and the oil calms down, gently flip so both sides can get cooked
11. When the ribbon pakoda turns a golden brown, drain and set aside on a plate lined with paper towels
12. Proceed with the same steps for the remaining batter
13. Cool completely before storing in airtight containers
14. Tastes best within 4 days of making it. Serve with hot tea