In a dry mixie jar, make a smooth paste of the already prepared upma. Do not add water while preparing paste.Also ensure thatbthe tempering used in upma preparation is turned into a fine paste.
Transfer the pastebto a bowl. Add the rice flour, besan,red chilly powder, hot oil ,salt and crushed carom seeds to it. Mix well to form a smooth dough similar to the usual murukku dough.
Heat oil in a kadai over a low flame. In the meanwhile,grease the murukku mouod with oil and fill the mould with the dough. I used a 3 hole disc to make this Murukku. press it in a circular motion to make Murukku. You can squeeze the Murukku into the hot oil directly.
Fry the murukku until golden brown. With the help of a slotted ladle, turn and fry the other side carefully. Once it is cooked the sizzling sound stops.You can now transfer the upma murukku into a serving plate.
Repeat the same process for the rest of the dough.
Upma murukku can be stored in an airtight container for a week. It stays fresh and crispy when stored at room temperature.