Ingredients:

Rice flour – 500gms
Mung dal without husk – 125 gms (soaked for 2hrs and grind to a thick paste with a pinch of salt)
Oil to deep fry
Grated jaggery – 350gms
Ghee – 2 tbsp.

Method:

1. Dissolve jaggery in little hot water and keep it aside.
2. Mix rice flour, mung paste and melted ghee. To this add jaggery syrup to prepare a soft dough.
3. Heat oil to smoking point. Reduce it and take a portion of dough in a muruku maker and prepare murukus.
4. Keep them in air tight container. They will keep good for 2 weeks.