Ribbon Pakoda / Nada Thenkuzhal

Ribbon pakoda commonly called as Nada thenkuzhal is a spicy snake make of rice flour and besan flour. Nada thenkuzhal is a must in Deepavali Snack menu in our family. Its easy to prepare in normal days too. It can be prepared in large quantity and stored in and air tight container for weeks. Instant evening snack with a cuppa coffee :-)

Ingredients:

Rice flour - 1 cup
Besan flour / Kadalai mavu - 1/2 cup
Red chilli powder - 1tbsp
Asafoetida / Hing - 1 tsp
Salt
Hot ghee (clarified butter) or oil - 1 tbsp
Oil for frying

Method:

Heat the oil in a pan or wok to fry.
Mix, rice flour, besan flour, red chilli powder, hing and salt in a bowl. 

Now start adding water to the mixture and make a soft dough. Add hot oil or ghee or simply butter while kneading the dough. It make the dough softer and gives nice aroma. 

The taste and texture of the pokoda depends on the dough. Make sure its not too hard like chapati dough or to watery. 

When the oil is hot enough, place a piece of flour ball in the pakoda press( murukku press) and press it over the oil in circular motion. Use the murukku plate which have one or two rectangle hole in it for this pakoda.
Once it start turning light brown turn it other side using a ladle. Fry both the sides and remove from the oil once the sizzling sound reduces and place it in a paper towel. 
Cool it down and store it in a air tight container.

Notes:
You can add Sesame seeds in the mixture. It enhances the taste and flavor.
Adjust the heat of the oil while frying. It should not be too hot as the pakodas will turn dark brown or red or too low to fry.
Do it in batches, if you are making large quantities. Make the dough in small quantities and fry. 
Increase the chilli powder if you want more spicy pakoda.