Start by mixing rice flour, urad dal flour, and spices like cumin seeds, sesame seeds, and asafoetida in a bowl. Add softened butter and gradually add water to form a smooth, non-sticky dough.
Load the dough into a chakli maker. Ensure the dough is pliable enough to pass through the mould smoothly.
Press the dough into spiral shapes on small squares of parchment paper or directly into hot oil. If using parchment paper, you can transfer the murukku gently into the oil afterwards.
Heat the oil in a deep frying pan. Once the oil is hot, carefully add the shaped murukku. Fry on medium heat until they turn golden brown and crispy, turning occasionally for even cooking.
Remove the murukku from the oil and place them on paper towels to drain excess oil. Allow them to cool completely before storing them in an airtight container to maintain their crispiness.