What you need
Chickpea flour/Besan: 2cups
Rice flour: 1 cup
Red chili powder: 2 tablespoon
Clarified butter/Ghee: 1 tablespoon
Curry leaves: 10 sprig ( around 1/4 cup)
Asafetodia/Hing: ½ teaspoon
Salt ; 1 ½ teaspoon or to taste
Warm Water: 1 cup+ ¼ cup
Canola oil: 4 cups for frying.
How I made
In a bowl, mix Besan, rice flour, salt, red chili powder, ghee and asafetodia. Slowly add warm water to the mixture and make soft dough. It will be sticky and soft.
Heat a pan with oil in a thick bottom pan, when it becomes very hot around 365 F, simmer the flame. Take two tablespoon of dough into Murruku presser lined with flat holes and press and directly press over hot oil in a circular movement for about 3 -4 circles.
Cook over medium flame and turn over to ensure both sides are cooked to golden color. It took about 3 minutes . Remove them with a slotted spoon and drain it into a kitchen towel to remove excess oil.
Once ribbon pakoda is cooked. Switch off the flame and add curry leaves into the hot oil and cover which will prevent water from curry leaves splattering.
When curry leaves are crispy, remove them from oil and drain in paper towel to remove excess oil and garnish ribbon pakoda with curry leaves.
Enjoy with tea or coffee.