1. Mix all the ingredients in a bowl.
2. Adding water little by little, form a stiff dough.
3. Now there are two ways to go about making these Murukku using the Murukku maker ( yes you need this to make murukku )
4. Among different attachment that you get for this maker - you will find 1 star and 3 stars plates. Lets start with 1 star shall we?
5. Using 1 Star attachment
   • Take the 1 star attachment and fix it to the maker.
   • Alternatively take a damp clean cloth and lay it on the counter.
   • Or use plastic sheet lightly brushed with oil/butter.
   • Take a small amount of dough and place it inside the maker - the one which has narrow hole in it
   • Now place the other mould which is used to press the dough through the hole on top.
   • Press the dough on the plastic sheet and you will find the dough coming out shaped as per the one star attachment.
   • Slightly rotate the maker round and round until you make a circle.
   • You can make as many spirals as you please.
   • Just remember that you would have to remove it from the plastic to your hands and then drop it into the hot oil.
   • With practice it gets easier to retain the shape of the circle while dropping into the oil.
   • Even if it gets shapeless - don’t worry. It still tastes yummy :). Start with says 2 spirals, then slowly increase it as your confidence grows.
6. Using 3 Star attachment
   • This is much easier than 1 star - in the sense that you don’t have to worry about maintaining the shape per se.
   • Repeat the same process as mentioned for 1 star- only that you wont get spirals to form a circle.
   • Make sure you just spread it wide on the plastic and drop it in the oil.
   • You can completely skip the plastic/cloth for this attachment and if you are comfortable enough, just press the dough right on top of the oil.
   • Press it until a sufficient amount has dropped into the oil and break off the rest of the dough from dropping - just stop pressing the maker.
7. Drain them on paper towels.
8. Let them cool and store in air tight containers.

Courtesy: http://chefinyou.com/