Puree 3 ripe tomatoes into a fine paste.

Strain the mixture to get rid of the seeds.

Use ½ cup of water to strain this mixture.

This gave 1 and ¼ cup puree.

In a wide bowl add ½ cup besan| kadalai maavu, 1 cup rice flour, 1 tsp cumin seeds, 1 tsp sesame seeds, 1 tbsp red chilli powder, 2 pinches asafoetida and salt.

Add 3 tsp hot oil. This will give a nice crunchiness to the murukku.

Mix well.

Slowly add in the tomato puree.

I used 1 cup plus 2 tbsp puree to make the dough.

Make a soft and crack free dough.

I used thenkuzhal achu

Place a portion of dough inside the murukku achu.

Close it and squeeze the murukkus gently into the oil.

Cook on both sides

Once the oil sound subsides, take out the murukku

Drain excess oil in kitchen towel.

Repeat this for the rest of the dough.

Always keep the dough covered.

Do not store the dough, it will get sour.