2 cups rice flour
1 cup gram flour
1 tsp red chili powder/grounded powder of 5 red chillies
Salt to taste
Oil For Frying
1 tbsp butter
Mix the rice flour, gram flour, salt in a vessel
Powder the red chillies in mixie into fine powder and suave them,otherwise the seeds will disturb u while pressing into the mould.If you don't want to powder the red chili ,You can add the red chili powder also.Add the red chili powder into the flour and mix it well.
Heat the butter and let it cool for sometime.No need to cool completely,you can add the Luke warm butter into the flour.Add water little by little and make the flour into a chapati like dough.
Heat oil in a heavy bottomed kadai, and when the oil is hot add a little piece of dough to check for the hotness. When the dough raises immediately then the oil is ready for frying.
Put 1 hand full of dough into a press, 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.
Take it out and place it in a paper towel to remove excess oil and allow it to cool.
Store it in a air tight container and serve.
The delicious ribbon padoka is ready to serve.