Soak idli rice for at least 5 hours. Drain water and grind it in a wet grinder with very little water.

While it’s grinding, grind red chilli, curry leaves and garlic with water in a blender/mixie. Add this paste also to the wet grinder to grind along with rice. The batter should be thick as well as soft. We can add water later if required.

Powder the roasted gram using mixie/blender and sieve it. Add this to the batter along with salt, ajwain seeds, sesame seeds, asafoetida and butter. Mix well. The dough should be non sticky. If it’s not spicy as expected we can add red chilli powder.

Heat a pan with oil on high heat.

Fill muruku press with the dough. Grease backside of stainless steel lid or ladle with oil and press the dough in round shape. Drop it in oil. Flip and fry both the sides until it becomes crispy. Maintain high heat throughout the process.

It’s ready 😋