Soak the rice in water for 2-3 hrs, drain the water, wash the rice and grind it in a wet grinder with little water until it turns smooth. Sprinkle water in between if the grinder does not run freely. After it is done, transfer it to a wide bowl.

Powder the fried gram in mixie to a very fine powder, sieve well and measure it, take 1/2 cup of fried gram powder. Add this to a batter bowl.

To the same bowl, add cumin, asafoetida, melted butter and salt. Mix really well and form a dough.

Meanwhile heat the oil to deep fry.
Place the three hole murukku plate in murukku press. Grease the oil inside the murukku press, place the dough inside upto ¾ of the press. Close it tightly. Once the oil is hot, squeeze it directly into the oil or squeeze it in the greased ladle.

In a medium flame, deep fry the murukku on both sides until it turns golden brown colour and ssh sound ceases. Drain it in a paper towel and repeat the same process for the rest of the dough.

Crispy murukku is ready..

Tips: You can soak red chilli along with rice for spicy taste. Otherwise add red chilli powder to the batter
If you dont have sesame seeds, add ajwain (omam) or add cumin alone. We are adding this for easy digestion.
Adding butter for crispy taste. Dont have butter, add hot oil to the dough.
If your batter is sticky, add some more fried gram dal powder to the dough and mix well.
Always cook in medium flame.
While squeezing do not make several layers in that it takes more time to cook.

Now ready to serve..