In a bowl add the moong dal, chana dal, urad dal and add 1 cup of water.

Pressure cook this for 6-7 whistles.

You can soak the dal for 20 minutes so that it will get cooked fast.

Once it is cooked take out and cool this completely.

Add this to a mixie jar and add 2 green chilis. I felt I should have added 2 more chilis to get the spiciness.

You can add red chili powder also instead of green chilis.

Grind this into a fine paste, add water if needed.

In a bowl add 1 cup of rice flour. I used store bought idiyappam flour.

Add the ground dal and chili paste.

Add the cumin seeds, salt, asafoetida and softened butter to this.

Mix well and knead this into a smooth soft dough.

Cover this and keep always.

Heat oil for deep frying.

I used thenkuzhal achu.

Take a portion of dough and place it into the murukku press.

Directly squeeze this into hot oil.

Let this cook in medium flame.

Fry on both sides.

Once the oil sound subsides, take it out from the oil.

Drain in the kitchen towel.

Repeat this for the rest of the dough.

Crispy paruppu murukku is ready.

Store this in an airtight container.