Fried Gram Flour – 1 cup (See the preparation for more details)
Asafotedia / Hing – ½ tsp
Salt – to taste
Oil – to deep fry
Sieve the rice flour too.
Add water little by little and kead it to a soft dough. The dough should neither be too hard nor too soft.
In a deep pan, heat oil. Keep the flame in medium.
You can check if the oil is hot by adding a small piece of dough into oil and if it raises up immediately then the oil is hot enough.
Take the murukku maker and fix the single star plate on it. Grease the murukku maker with little oil.
Take a handful of dough and place it in the murukku maker.
Press it in the hot oil in a circular motion.
Wait for some time and allow it to cook.
Flip it gently to other side. Wait till it turns to golden color.
Take it out and drain it in a tissue paper.
Allow it to cool and store it in an air tight container.