Roast the rice powder, till the roasted smell comes. Keep it aside.

Powder the black gram in a mixer, till fine.

Fry this powder along with the Bengal gram flour and the corn flour.

:- The corn flour adds to the crispiness.

Add sesame seeds, salt, butter cube, asafoetida and chilly powder.

If using coconut fine, grind it with water to make a good coconut milk or use the tinned coconut milk.

Add water, if reqd and knead the above into a soft dough.

Heat oil in a wide mouthed kadai or a pan.

Grease the murukku mould and put required amount of dough into the mould and squeeze it to round or any other shape into the hot oil directly.

When slightly brown, reverse Murukku to cook the other side.

Drain off the excess oil from Murukku and allow it to cool.

Murukku is ready.

Keep the Murukku in a air tight container to preserve the crispiness.

Enjoy the Murukku recipe.