Step by Step pictures
Rice flour - 1 cup
Moong Dal powder (green - 3/4 cup
Red Chili powder -1 tsp
Ajwain seeds - 1/4 tsp
Baking powder - 1/4 tsp
Sal to taste
Ghee - 2 tbsp
Oil for deep frying
Curry leave flakes - 1 tsp (I did't add)
Chakli mould for making the muruku
How to make the murukus
In a wide bowl, take the flours, red chili powder, salt, ajwain and ghee. Crumble well and slowly add water to make a soft dough. Cover it and let it rest for at least 15 mins.
Heat a kadai with oil for deep frying.
Divide the dough in equal balls and fill in the mould. Close and press out murukus on the spatula.
When the oil is hot, gently drop the murukus into the oil. Cook on low heat to make sure the muruku is cooked on both sides.
Drain on a kitchen towel
The dough can be rested for over an hour, but 15 mins can be enough.
The ajwain can be crushed well so that it doesn't get struck in the nozzle.
I used one star press and pressed on the spatula that's used for frying.