Wash the rice at least 3 times and soak it for 3 hours. Similarly, wash and soak the red chillis.
Take the roasted gram into the mixer and grind it to a powder.
Sieve the roasted gram flour to get a smooth flour. This step is essential to remove the lumps out.
If planning to grind in a wet grinder, then grind the soaked chilli first. Later, add the rice along with this and grind it into a fine paste by adding very little water at a time. Add only required water and grind. Do not over add water. This batter should look buttery smooth.
Transfer the batter to a wide bowl, add salt, and knead it into a soft dough by adding little roasted gram flour at a time. Add only the required amount of gram flour otherwise, the murukku will turn out to be harder.
Add 2 tablespoons of hot oil with this dough.
Take some amount of the dough in an Idiyappam maker after greasing it. Press it gently and make the spirals.
Parallelly, heat the oil and keep it ready. Once the oil is heated well, time to add the spirals into it. Murukku should be fried in Hot oil but on medium flame. Fry all the spirals until the sizzling sound stops.
Drain it from the oil and cool it down. Store in an air-tight container only after it completely cools down.