In a large bowl, dissolve sugar with water.
Add all-purpose flour, semolina, cardamom powder, ghee and salt.
Mix well and knead to make smooth and soft dough.
Roll it slightly thick like paratha.
Cut in diamond shape.
Deep fry it in hot oil.
Flip it occasionally keeping the flame on medium.
Fry until it turns golden and crisp.

In a small frying pan roast urad dal for a few minutes.
Grind urad dal to get fine powder
In a sieve, take rice flour along with urad dal powder.
Add red chilli powder, asafoetida powder, salt and mix it well.
Then add sesame seeds, carom seeds, ghee and mix everything well.
Now add water and knead it well to obtain smooth and soft dough.
Now oil the murukku maker and fill it up with dough and close it.
On a butter paper shape it round like a jalebi.
Now, in a frying pan heat the oil and place murukku gently in it.
Turn it 2-3 times until golden.

In the mixture grinder add the moong sprout, green chili and ginger. Grind it to a fine paste. Do not add water while grinding.
Transfer the sprout mixture in the mixing bowl and add all the flour: wheat flour, corn flour and besan. Also add oil, turmeric powder, coriander powder and salt to taste too.
Mix all the ingredients well and knead the dough properly.
Now divide the dough into small lime size balls.
Dust the rolling board with the flour and place the puri ball on it and roll it like a puri.
With the help of the fork prick the puri so that the puri does not puff up.
Heat oil in the frying pan, once hot add the puri to the oil and cook till the puri is golden brown. Keep the flame on low or else the puri will not become crisp and burn too.