RIBBON BAKODAM

Ingredients :

wet rice powder - 2 cups (if you are using the dry flour from the shop, take only 1 cup)
besan seived - 1 cup
butter - 1 and 1/2 tbsp
chilli powder - 1 tbsp
salt to taste
soaked hing stick - 2 tsps
refined oil for frying- as required
coconut oil for frying - 1/10th of the refined oil

Method :

1) in a wide vessel, take the seived rice flour and besan
2) add the chilli powder, salt, butter and the hing and mix well
3) add enough water to make a smooth but semi soft dough (slightly softer than chapathi dough)
4) heat oil till it becomes hot for frying (you can put a small piece of the dough and if it comes up immediately, the oil is ready)
5) put the dough in the bakodam mould and press by spreading it directly in the oil.
6) turn it and fry well till it becomes light brown.

wet rice flour :

soak rice in water for 1/2 hour, then spread it in a cloth for 1/2 hour
grind it into a fine powder in the mixie.

Note : I prefer using the stick hing and soak it in hot water for 1/2 day and then add this, this gives out a very good smell instead of the powder hing
some people dont use coconut oil, but i prefer as it gives a very good aroma