In a mixie jar add the coconut and cumin seeds.

Grind this into a smooth paste.

You can add water, around ½ cup, to grind this.

In a wide bowl add the rice flour, urad dal, ground coconut paste, sesame seeds, butter, asafoetida and salt.

You can add red chili powder to this as well.

Add little water and make this into a pliable dough.

Keep this covered always.

I used thenkuzhal achu, you can use mullu murukku achu too.

Place a portion of the dough inside.

Heat oil in a pan for deep frying.

Once it is hot, bring the flame to medium and squeeze the murukku directly into the oil.

Alternatively, you can squeeze this on a greased plate and gently transfer this to the oil.

Let the murukku fry in medium flame oil, flip this and cook on both sides.

Once the oil sound subsides take out and drain it in a kitchen towel.

Repeat the same for the rest of the dough.

Store this in an airtight container.

This coconut murukku stays good for 4-5 days in an airtight container.