Grind peeled garlic and red chilli in a mixer, add little water later, along with salt, asafoetida and grind until garlic gets ground smooth.
In a mixing bowl, take kadalai mavu (besan), rice flour, melt butter, ground paste and sesame seeds. Mix well.
Make a dough without any cracks. Fit the murukku press with ribbon murukku plate. Fill with prepared dough.
Heat oil in kadai. When hot, press as a single layer without overcrowding the oil.
When the bubble sound reduces, flip and cook in medium or low flame until the sound reduces and bubbles also ceases.
Drain in paper towel, repeat to finish the dough.