Take all the ingredients except oil and water in a bowl and mix.
Now add oil and mix with your fingertips, so oil is incorporated well.
Next add little water at a time and keep kneading the dough till it comes together and becomes soft, non-sticky dough.
Now grease the murukku press machine and dish with oil and feel it with prepared dough.
Now on a chopping board or parchment paper, start shaping the murukku by making the swirls and pinch the end to seal.
Heat the oil in a pan on medium heat. Once hot slice few shaped ones carefully in and fry till they are slightly browned and crispy. Do turn them for even browning.
Once ready, remove it using slotted spoon and place on paper towel lined plate.
Let it cool down completely before storing or serving.
Notes
Troubleshooting:
If it is hard to shape, meaning the dough is too soft and has too much moisture. In this case add more rice flour and knead into a soft, non-sticky dough.
If it breaks and does not hold its shape while frying or if you need to make too much pressure for the dough to come out, meaning the dough is too tight and has less moisture. Add couple of tablespoons of water to the dough and knead.
If fried murukku is too tough, meaning you have reduced the oil quantity in the dough. Never do that, your need good amount of oil in the dough to make it flaky yet crispy
Don’t have urad dal flour at home? No worries make it at home. Dry roast the split, skinless urad dal on medium-low heat with stirring constantly till they becomes aromatic and light golden in color. Once cools completely, ground into fine powder.