In a medium size mixing bowl, combine urad flour, rice flour, sesame seeds, red chili powder, ground cumin and salt. Whisk well.
Add the melted ghee and just enough water to make a pliable dough. It should not be too dry or too wet.
Heat enough oil in a heavy bottom pan for deep frying on medium~medium-high heat. Lightly spray and get the murukku mold ready.
When the oil is hot enough, take some dough and place in the mold. Press it directly into the hot oil while swirling around to create a round shape. Check out the video for details.
Fry for 2~3 minutes until the murukku is golden brown on one side. Gently flip and fry for another 2~3 minutes on the second side.
Remove with a slotted spoon onto a paper towel lined plate. Repeat with the remaining dough. Completely cool the murukku and store in an airtight container for up to 10 days.