2tspschili powderRed (or more if you want spicy murukkus)
1 - 2tspsSalt
3tbspsHot Oil (or ghee for a non-vegan version)
Update 10/23: Grind dalia to a fine powder. Thanks Pari for pointing this out.
Mix all the ingredients; add about 1-2 cups of water to bind everything together and form a dough similar to puri dough.
Heat about 2 cups of oil in a kadai. Make small lemon size balls and put them in the murukku press; press directly in the hot oil in a circular pattern to get round interlocked murukku. Fry on medium flame till the dough turns golden brown, about 2 minutes. Using a slotted spoon flip and cook on the other side for another minute or until it gets golden. Remove on to a paper towel. Repeat with rest of the dough.
Aside from being very addictive, these are super crunchy; so if you want a little bit less crunchy reduce the amount of rice flour. They keep good in a airtight container for at least 2 weeks.