In a bowl take rice flour, besan/gram flour in equal quantity.

Add hing, ajwain seeds (omam in Tamil).

You can add salt and red chilli powder as per your taste preference. For one cup rice flour and 1 cup besan, I use 1tsp of salt and chilli powder each.

Now add 1 tbsp of hot melted butter.

Combine all dry ingredients first.

Now add water gradually (in tbsp) and start kneading to make a thick soft dough as shown.

The dough should be soft like chapati dough without cracks. At the same time, it should not be sticky. If water becomes more and the dough is sticky then add a tsp of rice flour and knead again.

Cover with damp cloth or with an airtight lid.

Meanwhile, heat enough oil to deep fry.

If you are beginner first make the dough, keep aside covered, then heat oil to avoid overheating of oil. But it is easy and time-saving if you heat oil while mixing the dough.

To check the correct temperature of the oil, drop a small Pinch of dough and if it raises immediately to the top then oil is in perfect heat.

Apply/grease the inside of the murukku maker with oil. Insert the dough and choose the slitted mould and fix the murukku maker.

Press the dough in a circular motion carefully into hot oil as shown. You will get an oozing sound.

Do not crowd by making lots of circles. Fry in medium temperature for 3 minutes approximately.

Do not touch or stir in between. When the bottom side is done flip to the other side. Again fry for few more minutes.

When both sides are golden brown and crisp bubbles completely settle down.

Remove from oil and place in tissue paper to remove excess oil.

Serve or store in an airtight box. This pakoda can stay crisp up to ten days.