a. Measure and gather all the required ingredients listed above.

b. Grind the urad dal into a fine powder to make urad dal flour.

c. If needed, sift the rice flour to remove any lumps.

d. Keep the sesame seeds, cumin seeds, red chili powder, and asafoetida ready.

e. Heat oil in a deep pan or kadhai for frying.

a. In a mixing bowl, combine the rice flour, urad dal flour, sesame seeds, cumin seeds, asafoetida, red chili powder, and salt.

b. Mix all the dry ingredients together until well combined.

c. Gradually add water, a little at a time, and knead the mixture to form a smooth and pliable dough.

d. Ensure that the dough is not too soft or too stiff. Adjust the water or flour if needed.

e. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

a. Take a portion of the dough and shape it into a cylindrical tube.

b. Place the dough tube into a Murukku press or chakli maker.

c. Make sure the press is properly secured and filled with the dough.

d. Heat oil in a deep pan or kadhai for frying the Murukku.

e. Once the oil is hot, press the dough out of the Murukku press directly into the hot oil, making concentric circles or any desired shape.

a. Fry the Murukku on medium heat until they turn golden brown and crisp.

b. Flip the Murukku occasionally for even cooking and to ensure they are evenly browned.

c. Adjust the heat as needed to maintain a steady frying temperature.

d. Use a slotted spoon to remove the fried Murukku from the oil.

e. Drain the excess oil by placing the Murukku on a paper towel or a wire rack.

a. Repeat the shaping and frying process with the remaining dough.

b. Ensure that the oil is hot enough before pressing the dough for each batch.

c. Maintain a consistent oil temperature throughout the frying process.

d. Allow the oil to reheat between each batch if necessary.

e. Take breaks if needed and handle the hot oil with caution.

a. Allow the fried Murukku to cool completely before handling or storing.

b. Transfer the cooled Murukku to an airtight container.

c. Store in a cool, dry place away from moisture and direct sunlight.

d. The Murukku can be stored for up to a few weeks.

e. Serve and enjoy as a delicious snack.