Heat oil

Meanwhile, prepare the dough. Add rice flour, salt, sesame seeds, and asafoetida to the plate containing  urad dal flour; mix well

Add coconut milk, softened butter, and water; mix well. rub and crumble the flour well between your hand

Furthermore, add hot oil from the Kadai and mix well

Gradually add water little by little until you form a pliable dough (smooth, non-sticky dough)

Cover the dough with a damp cloth or damp kitchen towel

Furthermore, take 1-star achu to the murukku press

Grease the murukku maker with some oil. This prevents the dough from sticking to the mold

Pinch a portion of the dough,  roll and place the dough inside the maker

Furthermore, place the other part of murukku press on top of it

Make sure the oil is hot enough by dropping a small piece of dough, it should come up in a few seconds

Carefully press murukku in hot oil. Alternatively, you can also press murukku in a greased ladle and fry murukku. Avoid crowding the oil. Based on the pan width fry murukku

After adding the murukku, avoid flipping them immediately with the slotted ladle

Initially, the oil turns frothy  Let the froth subside, flip over the murukku, and fry on the other side. . To make butter thool murukku you can break the murukku after flipping

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

After the murukku is cool store it in an  airtight container