I usually make urad dal flour in large quantity and store it. So that we can make murukku whenever we want.

Take a cup of urad dal, roast in a medium flame until you get nice aroma. There is no need to make it golden brown.

Transfer it to a plate and allow it to cool. Then grind it to a fine powder. Sieve it and store it in an air tight container.

Take a bowl, add rice flour, urad dal flour. If you have not sieved it before sieve it now. Else you can use it directly.

Then red chilli powder, asafoetida, cumin seeds, salt and mix well with your hands.

At this stage we can add the required quantity of hot oil as mentioned.

Now add water little by little and start making the dough. Donot add at one stretch. Keep sprinkling and knead.

Make sure the dough is smooth and soft.

Once done cover it with a wet cloth. This helps in keeping the dough moist.

At the same time donot make it too moist as it will absorb lot of oil.

We have to start making murukku immediately after we make the dough.

Take star shaped murukku plate and grease it with oil. Also grease the murukku maker with oil.

Now take a portion of the dough, make it cylindrical and place it in the murukku maker.

At this stage, heat oil in the kadai. Keep it in medium flame so that it will not become too hot.

We can shape murukku on butter paper or a polythene sheet or on the spatula.

Keep pressing the murukku maker and move in rounds to get a concentric circle shaped murukku.

Once you have made marukku, with the help of the finger cut the dough at the end.

And then start making the next murukku.

Drop a small piece and check if the oil is hot enough to fry. If the dough raises up, the oil ready.

Gently drop the shaped murukku into the oil.

Fry on medium flame until it turns golden brown in colour. Fry on both the sides.

By that time also the sizzling sound stops.

Once done, remove from the oil and drain it on a tissue paper.

After it cools down, store it in an air tight container.

Serve it with hot tea.