Rice flour – 1 cup
Gram flour - 2 cups
Red Chilli powder – 2 tbsp (or to your spice level)
Kashmiri chilli powder – 1 tbsp
Hing – ¼ tsp
Oil for deep frying
Butter – 1 tbsp
Oil – 2 tbsp (Heat the oil and pour on the flour and then kneed the batter, this makes the ribbon pakoda, crunchy)
Salt to taste
Curry leaves – 8 sprigs (fried in oil and put into the dabba of the ribbon pakoda for fragrance and this is optional but I do it)
You can add red food colour if you want but I have added as I like it nice red colour
- Mix the rice flour, gram flour, red chilli powder, salt, butter and hing in a vessel and mix
- Pour in the hot oil tbsp
- Now mix well and then add water little by little and make the flour into a chapati like dough
- Heat oil in a heavy bottomed pan, and when the oil is hot add a little piece of dough to check for the right temperature to fry the ribbon pakoda. When the dough raises immediately means then the oil is ready for frying
- Put 1 hand full of dough in a press (Chakli maker), and close the press with ribbon pakoda mould. Squeeze the dough to a big circle.
- Deep fry the ribbon padoka in low flame till it is crisp and turns golden brown color.
- Take it out and place it in a oil strainer with a paper towel to remove excess oil and allow it to cool.
- Store it in a air tight container and enjoy this crunchy ribbon padoka