Ingredients:-
Raw rice – 2 kg
Black gram dhal – 600 gms
Refined oil and ghee – 100 gms
Salt – 100 gms

Method:-
Soak the raw rice for 2 hours, drain, send it to mail and get it powdered, or pound it at home. Sieve the ground powder well.
Roast black gram dhal till golden brown in colour.
Grind the roasted black gram dhal to a fine powder and sieve it well. Melt the salt in half cup water and keep aside.
Mix the rice and dhal powder using the salt water and mix to a thick consistency.
Heat ghee or oil in a shallow big frying pan.
Put the dough into a Then Kuzhal press and press it down straight into the hot oil into overlapping small rounds.
Fry till done. Remove, cool and store.

Ingredients:-
Raw rice – 2 kg
Black gram dhal – 400 gms
Refined oil and ghee – To fry
Salt – 100 gms

Method:-
Soak raw rice for 2 hours, drain and pound it well.
Sieve the pounded rice powder.
Roast the black gram dhal till golden brown in colour
Grind the roasted black gram dhal to a fine powder and sieve it.
Melt the salt in half cup of water and keep aside.
Mix both the rice and dhal powder using the salt water.
Mix to a thick consistency.
Make the murukku by hand on a plastic sheet and fry it in ghee or oil.
If you cannot make the murukku by hand, pass the dough through murukku press on to plastic sheet making rounds.
Then fry in ghee or hot oil.

Ingredients:-
Raw rice – 2 kg
Urad Dal – 400 gms
Oil – To fry
Salt – To Taste

Method:-
Roast urad dhal
Add to raw rice, grind adding water and salt to taste.
The consistency of the dough should be good enough to press, through the murukku press.
Fill the dough in to the murukku press and press down into hot oil and deep fry.

Ingredients:-
Raw Rice – 2 kilo
Small sago – 300 gram
Coconut – 1
Amul Butter – 100 gram
Asafoetida powder – 100 gram
Gingely seeds – 1 table
Salt – To taste

Method:-
Soak the raw rice for 2 hours. Dry it in a clean cloth, when dry grind it to a fine powder. Dry roast the powder, cool it and sieve it.
Soak sago for 2 hours and grind it well.
Great the coconut, add hot water and take the first thick milk. Boil the coconut milk.
Mix the rice flour, ground sago, boiled coconut milk, asafoetida gingelly seeds and salt to taste. Mix well, if more water is needed, take the second milk out of coconut, boil it and add it. Lastly add Amul butter, mix well and roll out cheedais into very small balls on a plastic sheet.
Deep fry in hot oil till golden brown in colour.

Ingredients
Raw rice – 2 kilo
Green gram dhal – 500 gms
Coconut – 2
Butter – 1/4 kilo
Asafoetida powder – 50 gms
Salt – 50 gms
Gingelly seeds – 50 gms

Method
Soak the washed rice in water for about 1 hour. Then dry it out on a clean cloth. When fairly dry grind it well, dry the ground rice and sieve it well.
Dry roast the green gram dhal well till golden brown in color, then grind it to a fine powder and sieve it well.
Grate the coconut and grind it well, pour boiling water, add extract milk from the coconut and keep aside.
Mix the rice and gram flour together.
Mix gingerly seed asafoetida, add salt to mixed rice, pour the strained coconut milk little by little mix well to a soft consistency.
Now make small balls by rolling the mixture on the hand put it on a plate covered with a plastic sheet.
Heat a deep frying pan with coconut oil or ghee and deep fry balls to a golden brown colour.

Ingredients
Raw Rice – 2 kilos
Black gram Dhal – 200 gms
Green gram Dhal – 200 gms
Coconut – 1
Salt – To taste

Method
Soak the raw rice for 2 hours. Drain, dry and get it milled to a fine powder. Spread the rice powder on a clean cloth and cool.
Roast the cooled rice flour and keep aside.
Dry roast the blackgram dhal and grind it into a fine powder.
Dry roast the green gram dhal and grind it into a fine powder.
Sieve both the gram flours together and keep aside.
Grate the coconut, grind it and extract 2 litres of coconut milk.
When you sieve the rice flour, you will get a little residue, soak that in a little coconut milk.
Boil the remaining coconut milk with salt.
Now mix the rice flour, gram flour and the soaked residue. Add the boiled coconut milk and mix well.
Press it through the cheeppu cheedai press. The press will have one perforated 1/2 inch hole at the base.
Press the cheppu cheedai on to paper. Cut 2 inch pieces. Join both the ends. It will make a ring.
Use ghee to fry the cheeppu cheedai.
You can also fry it as 2 inch long pieces.

Ingredients
Boilod rice – 2 kg
Unsalted Butter – 250 gms
Chenna Dal – 50 gms
Salt – To taste

Method
Soak the rice and grind well until smooth.
Powder the channa dhal in the mixie.
Mix ground rice, butter, powdered channa dal and salt well.
This muruku is best done by hand otherwise you can put it in to a muruku press and press the muruku on to a plastic sheet.
Remove carefully and deep fry till Golden brown in colour.

Ingredients
Raw rice – 800 gms
Black gram dhal – 200 gms
Green gram dhal – 200 gms
Coconut – 1
Chilli powder – 1/2 Tablespoon
Asafoetida – 1/2 Teaspoon
Salt – To taste
Oil – To fry

Method
Soak the raw rice for 2 hours, dry it and grind it to a fine powder and sieve it.
Roast the powder, cool it and sieve it again.
Dry roast the black gram dhal, cool and grind it to a fine powder. Sieve it well
Dry roast the green gram dhal, grind it and sieve it well.
Grate the coconut, pour hot water and take the milk. Boil the coconut milk and mix it well.
Now, mix all the three powders together, add chilli powder and asafoetida, mix well. Add the boiled coconut milk, salt and mix well.
Heat oil in deep frying pan.
To the mixed dough, add 2 tablespoons of hot oil from the pan. Mix the dough well. Put it into a Ribbon Pakoda press and press straight into the hot oil.
While pressing it down, keep cutting with a knife into 2-3 inch pieces.
Fry till golden brown in colour.