Soak the vermicelli in water for 1 hours. After one hour, drain the excess water and mash the soaked vermicelli.
In a mixing bowl, combine mashed vermicelli, rice flour, gram flour melted butter, salt, ajwain and red chilli powder. Mix well and make a soft dough by adding little water (if required).
Heat oil in a kadai, when the oil is hot enough to fry, take a portion of the dough and place it inside the murukku mold (I used 1 star hole disc) and press the mold over the oil. Deep fry them until light golden color on both sides. Once done, remove from the oil and place it on a paper towel to drain off excess oil if any. Repeat the process for the rest of the dough.
Allow them to cool down slightly then serve.
Note: You can store this murukku in an air tight container.
