Dry roast both chana dal and moong dal separately to golden brown in colour and let it cool down.

Transfer both to a mixie jar and grind to a fine powder. Sieve well and set aside.

Add ghee and work into the flour by rubbing it well with finger tips till the mixture resembles as bread crumbs.

Add water little by little and mix into a soft and pliant dough.

Divide the dough into 2 portions and shape each portion into a log.

Heat oil in a pan for deep frying and let it become hot.

Meanwhile grease the murukku mould with oil, fit the star plate and fill it with a dough log.

Squeeze out into spirals on a plastic sheet or silicone mat. You can also squeeze the dough directly into the oil.

Keep the flame at medium and drop the spirals into the oil with a spatula. Cook 2 to 3 at a time depending on the oil used.

Turn it over and let the other side cook too to golden brown colour.

Once the sizzling of the oil reduces, remove the cooked murukku on to a plate.

Proceed with the rest of the dough.

Once the murukku cools down to room temperature, store in an airtight container.