Heat oil in a heavy-bottomed pan
Meanwhile, prepare the dough. Add rice flour, almond flour, salt, sesame seeds, and asafoetida to the plate; mix well
Add softened butter and oil; mix well. rub and crumble the flour well between your hand
Gradually add water little by little until you form a pliable dough (smooth, crack-free, non-sticky dough)
Cover the dough with a damp cloth or damp kitchen towel
Furthermore, take a star-shaped press. you can use any press of your choice. fix them to the murukku maker
Grease the murukku maker with some oil. This prevents the dough from sticking to the mold
Furthermore, Grease ladle with little oil and set aside
Pinch a portion of the dough and roll into a cylindrical shape out of dough and place the dough inside the maker
Furthermore, place the other part on top of it
Press murukku on greased ladles and leave it for 2 minutes
Make sure oil is hot enough by dropping a small piece of dough, it should come up in few seconds
Carefully slide the ladle to the hot oil and remove the ladle after few seconds
Avoid crowding the oil. Based on the pan width fry 2 or 3 murukku at a time
After adding the murukku, avoid flipping them immediately with the slotted ladle as they tend to break. Let the froth vanish and at one stage oil stops bubbling, flip over the murukku and fry on the other side
Once the sizzling sound stops, and bubbles reduce carefully remove using a slotted ladle and drain excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel
Press and keep the other batch murukku on the ladle. After removing the fried murukku slide the batch. Repeat the same process for the entire dough