1 Cup mung flour
2 1⁄2 Cups rice flour
2 Teaspoons salt or to taste
2 Teaspoons ground red pepper
1⁄2 Teaspoon crushed cumin powder
1 Tablespoon unsalted butter
3 1⁄2 Cups boiling water
Enough oil for deep frying (2 to three cups depending on the size of the frying pan)
Mix first six ingredients together in a bowl. Pour hot water and mix with a wooden spoon. When the dough becomes cold enough, mix it with oily hand.
Heat oil in a frying pan about one and half inches deep.
Fill a janthika press (having 1/8 inch holes) with the dough and press in to the hot oil. Turn once or twice for crispiness. Spread some newspapers away from the stove, and lay some paper towels on top. Place the fried murukulu on top of paper towels in single layer to absorb oil from murukulu.