1 cup Besan flour/Gram flour, 1 cup Rice flour, 4 tbsp Roasted gram flour/pottu kadalai maavu , 2 tbsp hot oil, a pinch of asafoetida, 1 tspn cumin seeds/ Jeera( crush it very nicely, otherwise it will be stuck in the Idiappam press), 1/2 tsp chili powder, salt to taste, THE CUP AND THE TBSPN USED FOR THIS RECIPE IS SHOWN IN THE ABOVE PICTURE.
This is the Idiappam press used for the ribbon pakoda
Sift the flour
Add the chili powder, salt and crushed cumin seeds/Jeera
Add the hot oil now
Mix it with a spoon because the oil will be hot
Make sure the lumps after pouring the oil are mixed nicely
Now add water little by little
Knead the dough as shown in the above picture(like chapathi dough)
Now place the ribbon pakoda plate in the Idiappam press and fill it with the dough
Make the oil ready for frying. The flame should be in a medium heat
Make the ribbon pakoda as shown in the above picture directly in the oil with the press.
Once the bubbles settled, turn it to the other side. Mostly it will take 3 to 5 minutes on each side
Transfer the pakodas to a paper towel
Crispy ribbon pakodas are ready