- Ragi Flour – 2 cups
- Rice Flour – 1 cup
- Pottukadalai Flour – 1/2 cup
- Butter or Ghee – 3 teaspoons
- White Til Seeds – 1 tablespoon
- Red Chilli Powder – 1 teaspoon
- Asafoetida Powder – 1/4 teaspoon
- Salt – 2 teaspoons or as per taste
- Oil for deep frying
- Put 1/4 cup pottukadalai (Chutney Dhal) in a mixie and powder it finely.
- In a broad vessel put ragi flour, rice flour, half cup pottukadai powder, red chilli powder, asafoetida powder, white til seeds, butter or ghee and salt. Mix it well. Then add water little by little and make a soft pliable dough.
- Heat oil in a Kadai. Take small quantity of dough and put it in the Murukku Press with “three stars” plate and squeeze it in circular motion directly to the hot oil. Allow to fry for one or two minutes and then turn it gently, so that it will not break in the oil. Fry till it becomes crispy. Since the colour of the Murukku is dark, you cannot check it by seeding the colour whether it is fried or not. Hence fry it till the sizzling sound of the hot oil reduced to minimum.