Take about ¼ cup of roasted gram dal and grind into fine powder.

Sieve the quinoa flour and roasted gram flour.

In a broad mixing bowl, add the quinoa flour, roasted gram flour, red chili powder, hing, cumin seeds and salt.

Add the butter and hot oil, (I usually keep the oil for frying in low flame and start mixing) and mix all the ingredients.

Add water little by little and make a soft and smooth dough. I used about ¾ cup of water. Make sure the dough is not too hard. It becomes hard to press and also the murukku breaks if it is too hard. If it's too soft with more moisture, the murukku will absorb water.

I used the star-shaped mold for this murukku. You can use your preferred mold. Grease the murukku press with oil.

Then add a handful of dough in the murukku press.

If you are comfortable, you can press it directly on hot oil if not press them on back of a ladle or greased plate like below.

Slowly and carefully drop them into oil and fry the murukku. Flip them over after 40-45 seconds and fry until the bubble ceases. Make sure you fry over a low medium flame so that the murukku gets cooked thoroughly.

Place the fried murukku on parchment paper or tissue paper and drain the excess oil.

Store in an airtight container and enjoy.