South Indian Ribbon Pakoda

Utilizing a broad preparation bowl, pass both the rice flour and the roasted gram flour (pottukadalai maavu) through a fine-mesh sieve simultaneously. This action eliminates microscopic lumps and ensures homogenous integration.

Add the red chilli powder, asafoetida, salt, and softened butter to the sifted flours. Rub the butter in until the mixture turns crumbly.

Add the measured water a little at a time, kneading continuously into a smooth, pliable dough that does not stick. A dough that is too dry will break as you press it through the mould; one that is too wet will soak up oil.

Grease the inside of the murukku press and fit it with the ribbon disc. Fill it with a firm cylinder of dough.

Establish a medium-high thermal baseline for the frying oil within a heavy, expansive pan. Verify readiness by introducing a microscopic dough fragment; it must vault to the surface instantly without exhibiting rapid caramelization.

Hold the press over the hot oil and press the dough into ribbons, moving in circles so the strands do not crowd each other.

Keep the heat at medium. Once the strong bubbling slows, turn the ribbon mass gently and fry the second side until crisp and golden.

Remove with a perforated skimmer and drain well on paper towels. Cool completely before breaking into bite-sized ribbons for storage.