Ribbon Pakoda

This is my kids favourite snack.. Normally I used to do it by grinding idli rice and mix it  with Thuar dhal flour. But sometime if there is pieces of rice in the dough it will not come out nicely. So now a days I do it with rice flour or idiyappm flour. Taste wise I don't find any different. It is easier and faster way to do also.
Rice Flour - 4 cup
Thuar Dhal Flour - 1 1/2 cup
Salt  per taste
chilli powder - 1 teaspoon
pepper powder  - 1 teaspoon
asafoetida - pinch
Hot oil - 2 tablespoon
Butter - 2 tablespoon
Oil for deep frying

Mix together all the above ingredients except the last one (oil for deep frying). Using water mix the flour to smooth dough (like idiyappam flour)

Heat oil in kadai

Fill the murukku press with this dough with Ribbon pakoda hole plate. 
When oil is hot press the dough directly to the oil
Cook both sides till the ‘Shhh’ sound ceases and ribbon pakoda turn golden in colour. Take out from oil (I normally use a iron rod to  hold this till extra oil drains)

Drain in paper towel and cool down completely before storing them in airtight containers