Grind the fresh coconut into a fine paste. You can add a little water if needed. This gives a nice flavour to the coconut ribbon pakoda, so do not skip this.
In a wide bowl add the rice flour, besan, coconut paste, red chili powder, salt, sesame seeds, butter, and 1 tbsp hot oil. Warm the coconut milk. Do not boil, just make it warm. If you insert your fingers you should be able to keep the fingers in the coconut milk for 7 seconds. Adding warm coconut milk gives a nice texture to the ribbon pakoda. Add the coconut milk to this and knead this into a soft pliable dough.
If needed add little water. Do not make it too stiff else it will be hard to squeeze.
Cover the dough take small portions and put them into the murukku press using the ribbon pakoda achu. This time I used the achu that my mom gave to me. The achu has curves so I got nice lines in the ribbon pakoda.
Heat oil and when it becomes hot, bring the flame to medium. Squeeze the dough into the oil.
Fry in medium flame till the shh sound of the oil subsides.
Drain in the kitchen towel. Repeat this for the rest of the dough.
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