In a wide bowl add the rice flour. I used store-bought rice flour, you can add homemade flour or idiyappam flour.

Add the ajwain seeds, cumin seeds, sesame seeds, asafoetida, salt, and butter.

Ensure the butter is at room temperature.

Mix everything well.

Add water little by little and make a soft non-sticky dough.

Cover it always.

I used thenkuzhal achu.

Divide the dough into parts and put it inside the murukku press.

Heat oil for deep frying and bring it to medium flame.

Squeeze the murukku directly into the oil.

You can squeeze it on the back of a ladle and gently transfer it to the oil.

Do not overcrowd the pan.

Once one side is done, gently flip to the next side.

Cook till the sound of oil subsidies.

Take out and drain the excess oil in a kitchen towel.

Repeat this for the rest of the dough.

Store the murukku in an airtight container.

This stays good for 10 days in an airtight container.