1 cup rice flour and half a cup gram flour. Don't use chickpea flour instead go in for chana dal or bengal gram.

Add 1/2 teaspoon of cumin, 1 tbsp of white sesame seeds, 1/2 tsp of turmeric and salt to taste.

Heat 2 tbsp of butter add to the mix, boil another cup of water and slowly add the boiled water till the mix is saturated but not runny.

Mix the dough using fingers. Let it rest for half an hour.

Place the dough in the maker and roll out the spirals. If it breaks while pumping means there is not enough water. Knead the dough again with hot water and repeat this process. If shape is an issue means the water is too much. Add more flour mix till the desired shape is achieved.

Frying: heat oil in a large pan. To taste the oil use small pieces of dough, if it comes to the top too quickly means the oil is very hot. Fry them in batches gently flip till the desired colour is achieved.

Tip: keep the raw muruku dough covered before frying prevents a dry up.