Grease the Murukku mould and insert ribbon pakoda press and keep it ready.

Heat a pan with oil for deep frying.

Mix together Ragi flour, kadalai maavu, red chili powder, asafetida, salt in a mixing bowl.

Add hot oil, bring the flour from the sides and mix with finger tips till it resembles bread crumbs.

Add water little by little and make soft and pliant dough.

Fill the mould with dough.

Take pea sized dough, roll between your index finger and thumb into a cylinder and drop into hot oil. If it rises immediately, then the temperature is right.

Press out directly into the hot oil.

Cook over medium flame till the sizzling sound stops.

Drain onto a kitchen paper.

Ragi ribbon murukku is ready. Continue with rest of the dough.

Let it come to room temperature and cool completely.

Break into big pieces and store in an airtight container.