Heat a wide wok/pan and add split black gram lentils. Roast the lentils till they turn little brown and aromatic. Ensure they are not burnt. Transfer the roasted lentils in to a small bowl and also add 2 cups of water to it.

Pressure cook the roasted lentils till they are completely soft. I pressure cooked for 3 whistles and 5 minutes in simmer. Once the pressure subsides open the lid and keep the cooked lentils outside. Let them cool down.

Now you need to grind the cooked lentils finely using a mixer. At this step you can add grated coconut and cumin seeds for grinding along with lentils. Grated coconut and cumin are optional but I recommend them as it enhances the flavor of murukku.

Meanwhile dry roast the black sesame seeds in a seasoning pan till they splutter. Take a wide bowl mix in roasted black sesame seeds, ground lentil batter, rice powder and salt. Combine everything well with your fingers in to pliable, stiff, crack-less dough. The consistency of dough is very important. If you feel it is thin then go ahead and add some rice flour. On the other hand if you feel the dough has cracks and it is thick then sprinkle some water and knead.

Take a murukku press fixing murukku mold at the bottom and fill it with lump of murukku dough. Hand press the dough on the oil greased plastic sheet in circular manner and shape it in murukku form. Continue pressing murukku in this manner batch-wise.

Heat a wok in medium flame adding enough cooking oil in it to deep fry the murukku. As the oil gets heated, carefully slide each pressed murukku from the plastic sheet. (You check oil if it is heated rightly by dropping a pinch of dough in it. If the dough raises to top immediately, then it is ready.) When the sizzling reduces turn the murukku to other side and cook till they turn light brown. Remove it from oil and drain it up on kitchen tissue paper.

Crispy and crunchy snack for any time is ready to devour. Store them in airtight container and it can last for a fortnight.

When you roast the lentils, do not leave it un-attended even for a while as it easily burns.

Pressure cooking black gram lentils with enough water is very important. I have used 2 cups of water to cook them that is when I could get soft and completely cooked lentils.

I had to grind cooked lentils in two batches as I used small mixer jar. You can use big one and grind them in one go.

Though 1/2 cup of lentils require 3 cups of rice powder, I recommend adding rice powder little by little to the lentil batter to avoid any disaster.

When you press murukku, if it is breaking and not forming shape means your dough is too thick. You have to sprinkle some water to the dough and knead.

If the murukku texture is improper and spikes are not prominent, then it indicates dough is too loose. You have to add some more rice powder to make it thick.

Medium flame is always good to deep fry snacks like this.