Mix rice flour, urad al flour, butter (melted), oil, asafoetida, cumin seeds, salt well firstly.
Then add water little by little to make a non sticky dough with no cracks.
Heat oil in kadai side by side, enough to deep fry the murukkus.
Fill the murukku press with this dough with murukku hole plate.
I always grease some ladles and make murukku firstly in that then drop them in oil. This way we can make decent shapes also our hands wont feel the heat.
Test if the oil is hot by adding a very tiny pinch of dough to oil. Invert the murukku in the ladle gently to oil.
Deep fry in medium flame.
Cook both sides till the ‘Shhh’ sound ceases and murukku turn golden in colour.
Drain in paper towel and cool down completely before storing them in airtight containers.