In a large mixing bowl, combine the rice flour, gram flour, melted butter, red chili powder, asafoetida, sesame seeds, and salt.

Gradually add water to the dry ingredients, mixing until you achieve a smooth and pliable dough.

In a heavy-bottomed frying pan, heat oil over medium heat.

Transfer the dough into the sev maker using a disc with small holes.

Carefully press the dough into the hot oil in spiral shapes.

Fry the pakodas for about 2-3 minutes on each side or until they turn golden brown.

Using a slotted spoon, remove the pakodas from the oil and place them on paper towels.

Allow the Ribbon Pakoda to cool completely before storing them in an airtight container.