Make a check list of ingredients. Keep them close to your working space. Keep the muruku maker ready.
Slightly fry rice and urud flours in a kadai (vaanali in Tamil) with butter about 2 min. I use an iron vaanali (kadai) over medium heat. Dry fry sesame seeds, powder it in a coffee blender. In a bowl big enough to make the dough, mix all flours with chilli powder,
Asafoetida, sukku and cumin powders, baking soda, mix them.. Salt to taste. Add water (3-4 cups), little by little to make the dough. Use your fingers for making the dough. Set aside for 30 min.
Grease the inside of achu (RIBBON PAKODA maker). Use the little plate with two slits, Fill up ¾ of it with the dough.. Here you have a choice. You can directly press the achu over hot oil to make RIBBON PAKODA of desirable size. Alternatively, you can grease a jalladai Karandi (Tamil, it has holes for oil to drain. see the image). Make the RIBBON PAKODA over it, and then place it in oil. RIBBON PAKODA will slide into the oil.
You will see bubbles in oil while frying. After a couple of minutes, turn over. While frying, using the Karandi rotate RIBBON PAKODA inside the oil for even frying when bubbles subside, murrukku is ready to lift. The whole process may take about 10 minutes. Drain excess oil from RIBBON PAKODA on a paper towel.
Let RIBBON PAKODAs cool to room temperature. You can store deep fried crispy RIBBON PAKODAs in an air tight container at room temperature over a week or so. 10-15 PAKODAS
