Dry roast urad dal until lightly golden. Remove from heat and let cool. Then grind into a smooth powder. Sieve the powder to make sure that it is completely smooth.

Dry roast rice flour for 4~5 minutes. Let cool.

In a mixing bowl, combine both the flours, cumin seeds, hing, ajwain, salt, 1tsp ghee and 2tsp hot oil. Mix well, then add enough water to make a smooth dough.

Heat oil for deep frying.

Pinch off a big piece of the dough and place it in a murukku/ chakli press fitted with either star or 5-hole plate.

When the oil is hot, press the dough into the oil and fry on medium flame for 4~5 minutes. Remove and repeat with the remaining dough.