Soak 330g yellow dhall overnight.
Boil yellow dhall until softened. Let cool. Grind until fine.
Boil anchovies, fresh prawns and dried prawns. Let cool. Grind until fine.
Fry 600g Erawan / Gajah Brand Rice Flour in cooking pan to heat it up (to make it lighter).
Grind soaked chillies, aniseed and shallots.
Add mixtures of steps 2, 3 and 5.
Add in 200ml concentrated coconut milk, salt, turmeric powder and remaining water (*). Cook under medium heat.
When mixture boils, add in 600g Erawan / Gajah Brand Rice Flour (in step 4). Knead it while hot.
Fill up muruku mould. Press it out in round shape. Fry muruku until cooked.
Muruku is ready to serve.