Rinse split green gram with enough water and cook it till soft adding 1/4 cup of water.

Grind cooked green gram to fine puree along with 1/4 cup of water. Transfer it to a bowl. Then grind grated coconut, cumin, asafoetida and green chillies to fine paste adding very little water.

In a wide bowl add rice powder,coconut plus spice puree, salt and split green gram paste. Combine everything well in to slightly thick dough. You wouldn't need any additional water for this dough as cooked lentils have enough water in it.

Next take the murukku press with the kara sev plate and fill it with the prepared dough. Grease two plastic squares with some oil and squeeze in layered murukku in circular manner. Do not over do layering which won't get cooked easily.

Heat oil in wide wok and when the oil is rightly heated, carefully slide the squeezed murukku in to hot oil. Let it cook in medium flame till the color turns towards light brown. Flip in between for cooking both sides evenly. When the sizzling and sh.. sound ceases remove the murukku from oil using slotted ladle.

Repeat the process to finish the dough. Crispy snack moong dal murukku is ready for Diwali.

Do not over pour water to cook split green gram lentils, in which case you may end up with the dough being flowing consistency.

I have used store bought rice powder itseslf. You can use home made too.

If you add more water to grind the lentils or coconut and spices, then you would require more rice powder which may make the murukku hard to bite.

You can substitute green chillies by red chillies also.

Before sliding murukku in to oil, ensure it is rightly heated by dropping a pinch of dough, if it raises to the top gradually then it is the right temperature to start frying.

You can also squeeze murukku directly in to hot oil, but be careful the heat emitted from oil may make your skin burn.