In a bowl add maize flour, besan/gram flour, rice flour, salt, red chilli powder and hot oil. Mix everything together. Add water as needed and knead into a soft yet firm dough.
Meanwhile heat oil for deep frying. Take a ball of dough and set it in the murukku press with the ribbon plate. Once the oil is hot, set it on medium flame and press the dough into hot oil. Fry until golden brown and remove onto a paper towel. Repeat the process with rest of the dough.
Store in an air tight container for upto a week or ten days.
Notes
I used store bought maize flour that was very fine and smooth. Homemade flour if available can be used.
Rice flour gives a crispness to the ribbon pakoda.
Besan/Gram Flour helps in binding – I have not tried this recipe with just maize flour.
Adjust red chilli powder as per spiciness required.
Don’t crowd the oil but fry in batches.
The pakoda turns crispier once removed from oil. It also changes color ever so slightly, so don’t fry once past the golden brown stage.