Soak garlic and whole dry red chili in 1/2 cup hot water for 1 to hours.
Grind to a smooth paste and pass it through a sieve.
Heat oil in a deep frying pan.
Sieve all the flours together in a bowl and add salt to it and mix.
Add ghee, hot oil from the pan and mix carefully with your finger tips till it resembles bread crumbs.
Add the garlic and red chili paste extract and make a smooth dough. Use little extra water if needed.
Grease the murukku mould with little oil. Insert one star nozzle and keep it ready.
Fill the mould with the dough and press out murukku in a spiral shape onto a plastic sheet or butter paper.
Check the temperature of the oil by dropping a small ball of the dough. If it rises immediately to the top the temperature is correct.
Drop the piped out murukkus one by one into the hot oil and deep fry to a golden brown till the sizzling of the oil stops.
Deep fry 2 to 3 murukkus at a time or only till the pan is able to hold. Do not crowd the pan else the murukku will break.
Drain the murukku onto a kitchen paper. Continue with the rest of the dough.
Let the murukkus cool down to room temperature before you store in an air tight container.