½ kg Raw rice
1 cup Urad Dhal
1 tsp Sesame seeds
1 tsp Cumin seeds
½ tsp Asafoetida powder
Salt to taste
Oil for deep fry
2 cups Water
Take ½ kg of raw rice and soak in water for an hour. Then remove water from rice and make powder in mixer till soft. In a pan roast the urad dal without oil till light brown in colour and make fine powder in mixer. Sieve and set aside 2 cups of fine urad dal flour.
Now dissolve the hing powder in water and mix the rice and urad dal flour together by adding salt, sesame seeds, cumin seeds, butter and hing and water and make smooth dough without lumps.
Take a pan heat oil for deep frying on high flame. Make small balls of dough and put in the murukku maker then squeeze the murukku maker moving in a circular motion to make small murukkus on a wet cloth and drop the murukus carefully one at a time into the hot oil. Turn them over until both sides turn a golden brown in color.
Remove from oil and drain the excess oil and store the murukkus in airtight containers.