Grind the garlic cloves in a mixer jar with little water to a paste and let the crushed garlic steep in that water for 1/2 hour.
Grease the insides of the murukku mould with oil and keep it ready.
Heat oil in a deep pan for frying. When hot simmer the flame.
In a mixing bowl, mix together rice flour, besan, pottukadalai powder (roasted gram dal flour), red chili powder, asafetida, salt and mix well.
Add the ghee and mix with your finger tips till it resembles bread crumbs.
Squeeze the garlic and discard it.
Add the garlic infused water to the flour mixture and knead into a soft dough. Add more water if necessary.
Take pea sized dough, roll into a cylinder and drop into hot oil. If it rises immediately, the temperature is correct.
Insert the ribbon pakoda jaali in the mould and fill with dough.
Press the dough directly into the oil in a circular motion.
Cook over medium flame till the sizzling stops and the ribbon pakoda turns to a golden brown color.
Remove over a kitchen paper and let it come to room temperature.
Break into big pieces and store in an airtight container.