Roast 1/2 cup unsalted peanuts in a pan. Once slightly charred remove from heat. Rub the peanuts well and remove the skin. Powder the peanuts in a mixer jar. Try to make a fine power as far as possible. Remove to a bowl.

In the same jar powder roasted gram.

Take rice flour, peanut flour, roasted gram flour in a mixing bowl. Add red chili powder, asafoetida, salt, cumin seeds and sesame seeds. Mix well

Heat oil for deep frying. Once the oil is hot remove 2 tablespoons of hot oil and add to the flour mixture. Mix well.

Add water slowly and knead to a soft pliable dough.

Divide the dough into 4 equal portions.

Take one dough portion and put it in the murukku press. Keep th remaining dough covered.

You can press the dough into murukku directly over the hot. That is what I did. If you are not comfortable doing that you can press over wax paper or banana leaf and slide it very gently into the hot oil.

Fry 3-4 murukku at a time depending on the size of the pan. Deep fry in medium flame until the sizzling sound ceases and murukku turns golden brown. Cool thoroughly before storing. Serve verkadalai murukku as snack.