Soak the raw rice in water for one hour. After soaking for an hour, drain the water completely and dry the rice on a cloth for 3-4 hours under fan. When there is only little moisture left, grind the rice in batches to a smooth flour. Sieve the flour and set aside.

Dry roast 1 cup urad dal in a pan under low heat till aroma releases. Don’t roast till discolouration. Dal should be white in colour. Cool the roasted dal completely. Grind dal to a smooth powder. Sieve the powder and set aside.

In a bowl, take seived rice flour, seived urad dal powder, salt, hing, red chilli powder and ghee. Mix all together to a smooth pliable dough.

Take little dough logs and fill the murruku presser.

Heat oil in medium flame. Press murukkus directly into the hot oil. Oil bubbles. Take the murukkus out when bubbles vanish. Fry in batches. Crunchy Tenkuzhal murukkus are ready.