2 Cups Chickpea flour / Besan
1 Cup Rice flour
A pinch Asafoetida
1 Teaspoon Red chilly powder - adjust to taste
1 Tablespoon White butter
1 Teaspoon Salt or to taste
Oil for deep frying
Sieve the rice flour and besan thrice.
In a bowl mix all the above ingredients together, add water little at a time and knead it into the soft dough.
Make the dough a little soft so that the it can be squeezed easily from the murukku maker. This is plate that is used to make the ribbon / ola pakoda.
Heat oil in a kadai.
Grease the inside of murukku press with oil. Make a ball and put in the murukku press and press it directly in the oil. When they turn light golden brown, flip the side and cook till light golden. Remove pakoda and place it on a tissue paper to drain the excess oil.
Let it cool completely and then store it in an airtight container. Repeat the same for the remaining dough too. You can keep this for a month and enjoy this as a tea time or tiffin snack.