You can use urad dal or roasted gram for this recipe. If using roasted gram, just blend 3 tbsps and use only 3 tbsps powder in the recipe.

If using urad dal, dry roast 4 tbsps urad dal on a medium heat until lightly golden.

Cool and make a fine powder. If the powder is not fine then sieve it.

Use only 4 tbsp flour from this. You will be left with little more.

Grease the murukku mould with little oil. Also grease the star shaped plate.

Add 1 cup rice flour, 4 tbsps urad dal flour (or 3 tbsps roasted gram flour), ¾ tsp ajwain, salt, ¾ tsp sesame seeds to a bowl and mix well.

Next heat 1 tbsp oil in a small pan and pour it to the flour. Mix well.

Pour water little by little, just enough to make a smooth dough.

Do not add too much water at one time. Too much water in the dough will make the murukku absorb lot of oil.

Mix the flour to dough and do not knead. The dough has to be non sticky & without crumbs.

After mixing the dough it has to be used immediately do not rest it otherwise murukku will absorb lot of oil.

Heat oil in a kadai on a medium heat. (Pls refer to tips in the post intro)

Fill the mould with dough.

Press the mould to make spirals either on a cloth, butter paper, foil or flat holed ladle.

Set the flame to medium high.

Check if the oil is hot enough by dropping a small portion of the dough to the hot oil.

The dough must not sink but has to rise steadily without browning. This is the right heat.

If the oil is not hot enough murukku will turn soft after a day or two.

Place the murukku laddle in the oil or remove the murukku and slide it gently to the hot oil.

Fry until golden and crisp on a medium high flame.

Drain them on a kitchen tissue to remove excess oil.

Cool the murukku completely. Store murukku in a airtight jar.