• Rice flour – 375g
  • Chickpea flour -  120g
  • Ground cumin - 1 - 1/4 teaspoon
  • Toasted cumin seeds - 1-1/2 tablespoon
  • Chili powder - 1 teaspoon
  • Ghee/ butter (softened) – 50g
  • Salt - as needed
  • Water - as needed
  • Vegetable oil




Place all the dry ingredients in a large bowl and mix until well combined
Add the butter/ghee and water, a little at a time
Use your hand to make a soft dough
Place the dough inside the murukku mould and press into a string hopper mat or in a polythene sheet
Slowly slide into the hot oil
Fry for 3- 4 minutes, until golden brown color (should snap when cooked properly)