Heat oil in a heavy-bottomed pan

Meanwhile, prepare the dough. sieve besan flour and rice flour

Furthermore salt, carom seeds, turmeric powder, 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 the dough comes together

Grease your hands with oil and knead a pliable, crack-free nonsticky 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 the 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 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 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 murukku on the ladle. After removing the fried murukku slide the batch. Repeat the same process for the entire dough