Pokkawada/Ribbon Pakoda

• 3 cups besan
• 1 cup rice
• 2 tablespoons butter
• 1 pinch asafetida powder (hing)

1. Mix all the ingredients with some water to make a very soft dough.
2. Stand this dough for a while.
3. Knead this again and stuff this into the pokkawada maker, which has a strainer through which the dough is dropped into hot oil and deep fried till golden brown.
4. Remember to keep the flame low, else they would scorch and would not be crisp either.
5. The pokkawadas look like golden ribbons hence the name.
6. Store when at room temperature for weeks.

besan, rice, butter, asafetida powder

Taken from www.food.com/recipe/pokkawada-ribbon-pakoda-383179 (may not work)