Tomato maida ribbon pokoda

Ingredients :

• Maida - 1 glass[tie in a cloth and steam  for  15 mints ]
• Rice flour - 2 glass
• Butter - 1 tsp
• Red tomato - 3
• Green chilli - 4 to 5
• Salt - as per taste
• Asafoetida - 1 / 2 sp
• Oil - for - for deep frying

Grind together :

Grind tomato, green chilli, salt, and asafoetida  together in mixie to a smooth paste.

Method :

Sieve the maida through a fine siever. Mix maida, rice flour, along with ground masala, butter.  Add required water to make a thick dough. [ make pakkodam immediately, do not keep the dough for a long time. ]
Heat oil in a kadai, keep portions of the dough in a ribbon presser  and  press  it straight in to the hot oil [ keep the flame in lower ] in a rotatory motion. When it is slightly crisp [ the sound and bubbles subside ] turn other side over. When crisp and golden on both sides, remove from the oil and keep over a colander base, to drain excess oil. Store in a an air- tight container.