Rice flour(or idiyappam flour) 2 cups
Gram flour/Kadala maavu 1/2 cup
Pepper powder(coarse) 3/4 tsp
Butter 2 tbsp
Oil 2-3 tbsp
Asafoetida powder 1/2 tsp
Salt & water, as needed
Oil for deep frying
Mix rice flour,gram flour,pepper powder,butter(softened),oil,asafoetida,salt well.
Then add water a little by little to make a stiff, non-sticky dough.
Apparently, heat oil in a kadai. Fill the murukku press with the prepared dough, with the ribbon pakoda plate.
Press the dough in hot oil in a circular way to form a single layer.
Don`t layer so much, just one layer to ensure even and quick cooking.
When the bubbles reduce, flip the pakoda and cook again till the bubbles cease and the sound reduces.
Drain it in the paper towel after it has cooled down.
Store in an airtight container.