Soak idli rice for 2 hrs and grind it to a fine paste.

:- You must grind it like a butter soft to get idli batter consistency.

In a vessel, add the parboiled rice batter, bengal gram flour, black gram flour, sesame seeds, green chillies or red chillies, asafoetida, salt and butter and mix well to a dough consistency.

Heat oil in a kadai.

Take a small portion from the dough, put in the mould and make small murukkus.

Deep fry it in hot oil, till they turn golden brown.

:- Fry black gram and grind it to fine powder. Make sure you filter the powder before adding it to the mix. That way you can avoid any pops when you drop the murrukku in hot oil.