Wash and drain the rice. Shade dry the Rice for 1/2 hr.

Dry roast each dal to light brown. Allow it to cool.

Since this is with 1 kg rice, you can get it ground in a rice mill, else use your mixer to grind both Rice and the dals.

First grind rice into a fine flour, keep it aside. then grind the dals to a fine powder. Refer this post for making Rice flour at home.

Since we got the flour ground in the Rice Mill, everything was ground together.

In a wide vessel, take the flour along with butter, add salt. Then add Cumin, Sesame seeds to the flour, mix well.

Whether you use Asafetida powder or the solid ones, you got to mix it in water, make sure it is dissolved before adding to the flour. If it's not dissolved properly, when deep frying the murukku, there are chances for the hing to burst our due to air bubbles.

Mix in the hing to the flour and finally add the butter. Gather everything well and you will get more of a crumbling mixture. Now slowly add water and knead a dough which is little softer than the puri dough.

Heat a Kadai with oil enough to deep fry. Once the oil is hot enough, simmer to low flame.

Take the Muruku Aachu, wash and wipe it clean. Then divide the dough into equal balls. Fill the Muruku maker with the dough. You can either press it directly over the flames or press over a paper or slotted spoon and gently slide it down the hot oil.

Cook over medium flame, using a slotted spoon, turn it over to another side to ensure both sides turn a golden colour. You will know by seeing the colour that its cooked. Remove to a kitchen paper and store it in an airtight container.