Take a bowl. Mash the boiled raw banana.

In another large bowl, mix together finger millet flour, sorghum flour, mashed banana paste, carom seeds powder, green chilli paste, salt.

Mix the above mixture well with your finger tips and then add water little by little to form a smooth non sticky dough.

Take a muruku press. Grease it with little oil.

Now heat oil in a pan over high flame. And take a portion of murukku dough, form it into a log shape, then place it inside the muruku press and press it in oil to form a required shape.

Deep fry the muruku over medium flame until they turn light brown in colour. By using a perforated ladle, turn the muruku carefully and fry the other side also.

Once fried, drain oil on an absorbent paper. Transfer the murukus to a serving plate.

Serve hot the healthy murukus.

These murukus can be stored in an airtight container for two to three weeks.