Method

Make the dough: In a large bowl, combine rice flour, urad dal flour, sesame seeds, cumin seeds, asafoetida, red chilli powder, and salt. Rub in the soft butter until the mixture resembles fine crumbs. Add warm water gradually and knead to a smooth, non-sticky, pliable dough — similar to soft play dough. It must be smooth with no cracks. If it cracks when shaped, add a splash more water.
About 10 min
Tip: The dough must not be too stiff or it will be hard to press, and the murukku will break while shaping.
Press and fry: Heat oil in a deep wok to 175°C (345°F). Fill a murukku press (chakli press) fitted with the star-shaped disc with the dough. Pipe directly into the hot oil in a spiral/coil motion — 2-3 circles per murukku. Alternatively, press onto a greased foil square, then invert into the oil. Fry in batches, turning once, for 3-4 minutes until golden and the sizzling sound reduces significantly (indicating the moisture is gone). Drain on paper towels and cool completely — they crisp up further as they cool.
About 30 min
Tip: The key doneness indicator is the sound: murukku is ready when the oil stops bubbling vigorously and becomes quiet. Removing too early produces soft, chewy centres.

Nutrition per serving (estimate)