In another large bowl, mix together finger millet flour, sorghum flour, mashed banana paste, carom seeds powder, green chilly paste , salt.
Mix the above mixture well with your finger tips and then add water little by little to form a smooth non sticky dough.
Take a muruku press. Grease it with little oil.
Now heat oil in a pan over high flame. And take a portion of murukku dough, form it into a log shape, then place it inside the muruku press and press it in oil to form a required shape.
Deep fry the muruku over medium flame until they turn light brown in color. By using a perforated ladle, turn the muruku carefully and fry the other side also.
Once fried , drain oil on an absorbent paper. Transfer the murukus to a serving plate.
Serve hot the healthy murukus.
These murukus can be stored in an airtight container for two to three weeks.
Notes
I prepared the muruku by using sorghum flour and finger millet flour to make it healthy