In a deep bowl add ragi flour, rice flour, besan, asafoetida, salt and sesame seeds. Mix everything well.

Now slowly add little by little water and knead dough.

You can use the disc with 3 holes or the single star disc. I have used the single star disc.

Take a portion of murukku dough, form it into a log shape, then place it inside the murukku press and press it in a circular motion to form murukkus as seen in the picture below. You can directly press into the oil or you can press it on greased ladle or small plate as shown below. (Tips – if the murukku dough breaks while pressing through the murukku maker, the dough is a little dry. You may add few tsp of water, mix the dough well and continue).

Heat oil in a kadai, once the oil is hot, reduce the heat to medium. To check if the oil is hot, add a small bit of dough into the hot oil, if it raises to the surface immediately, the oil is hot enough to fry the murukkus.

Gently drop 3-4 murukkus into the hot oil (number of murukkus added depends upon the quantity of oil used).

Let it cook for some time, then flip it over to the other side for uniform cooking.

Once the sizzling sound stops, remove the murukku from the pan and place it in a colander or kitchen towel to drain excess oil.

Repeat the same process for the remaining dough. Enjoy making delicious Ragi murukkus this Diwali.