First Heat oil in a heavy-bottomed pan
Meanwhile, prepare the dough. Measure and take 1 cup of rice flour
Add cashews and 3 tablespoon of rice flour to a mixie jar; grind into a fine powder
Transfer to a wide mixing bowl
Add remaining rice flour, salt, sesame seeds, and asafoetida; 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 the dough comes together
grease your hands with oil and knead 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 it 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 a few seconds
Carefully slide the ladle to the hot oil and remove the ladle after a few seconds
Avoid crowding the oil. Based on the pan width fry 3 -4 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 the bubbles reduce carefully remove using a slotted ladle and drain the excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel
Press and keep the other batch of murukku on the ladle. After removing the fried murukku slide the batch. Repeat the same process for the entire dough