Take pottukadalai in a mixie and powder finely.
Sieve well. Transfer to a mixing bowl.
Add rice flour and besan and mix well.
Add salt, cumin seeds, ghee and mix with your finger tips.
Add water little by little and mix into a smooth and soft dough.
Grease the Murukku mould with oil and insert the star nozzle and keep it ready.
Heat oil in a deep pan.
Fill the mould with dough and press out Murukku on a flat ladle or a plastic sheet. Check the temperature of the oil by putting a small ball into the oil.
If it rises immediately to the top, the temperature is right.
Tip the pressed out Murukku into the hot oil and cook for 1-2 minutes over medium flame.
Gently flip to the other and cook till golden brown and the sizzling of the oil stops. Drain on a kitchen paper.
Pottukadalai Murruku is ready.
Once completely cooled, store in an airtight container.