In a wide wok add split black gram lentils and roast them in medium heat till the lentils turn little brown and aromatic. Switch off the flame. Let them cool.

Add the roasted black gram lentils and cumin seeds in to a mixer and powder it finely.

Take the thin rice flakes in wide bowl and pour around 1.5 cups of water. The rice flakes turn mushy in 5 minutes. Include roasted lentil powder, salt, sesame seeds and turmeric powder. Combine everything together and form a thick dough.

I made two portions out of this dough and added a tsp of red chilly powder to one portion in order to make the fryum bit spicy. Now take a murukku press and fill it with dough prepared. Press very small murukkus on white cotton cloth. Continue this process with rest of the dough.

Sun dry these murukku fryums at least for 3 days or till they are fully dry and light. Store them in air tight container and fry them in hot oil as and when you would like to snack them on.

Easiest rice flakes fryum is ready that goes well with rice-rasam combo.

Do not add too much water to rice flakes which would make the dough thin and you cannot press it in to murukku.

You can replace murukku press with others like kara sev press or ribbon pakoda press.

You can skip adding sesame seeds if you like. I have included them to enhance the look of fryum

To make the fryums more spicy, try adding green chilly paste to the dough.

Sun drying the aval fryums till they are completely dry is mandatory to increase the shelf life.

Properly dried fryums can last for a year if stored in air tight container.