Take the Muruku Aachu, wash and wipe it clean. Then divide the dough into equal balls. Fill the Muruku maker with the dough. You can either press it directly over the flames or press over a paper and gently slide it down the hot oil. But since the quantity mentioned here is less, you can press it directly over the kadai. Cook over medium flame, using a slotted spoon, turn it over to other side to ensure both sides turn golden colour. You will know by seeing the colour that it’s cooked. Remove to a kitchen paper and store it in a air tight container. This normally stays good for weeks, provided you forget about these which hardly happen!