Make the urad dal flour by blending toasted lentils into a food processor, grinder, or blender. Grind the flour into a fine texture.
Spread some oil on the murukku disc and inside the vessel where the dough will be placed.
In a fine sieve, take 1 cup rice flour (150 grams).
Add the homemade urad dal flour to the rice flour.
Next add ¼ teaspoon red chili powder, ¼ teaspoon asafoetida powder (can also add ⅛ teaspoon) and ½ teaspoon salt or add as per taste.
Sift the dry ingredients twice.
Then add 1 teaspoon white sesame seeds, ½ teaspoon carom seeds (ajwain or omam) and 2 tablespoons ghee (40 grams).
Mix everything very well. Then with your fingertips mix the ghee in the flour evenly. The mixture should resemble breadcrumbs.
Hold a small portion of the murukku mixture in your palms and it should hold itself together. It should not break or fall apart. If it falls apart, add more ghee.
Add water in parts and begin to mix and knead.
Keep adding water and knead very well.
Knead to a smooth and soft dough. Also keep the dough slightly moist, but do not make too moist or sticky dough as then the murukku will absorb more oil. Immediattely use the dough.
Now divide the dough in two parts and add first part in murukku maker. Cover the second part of dough with a kitchen towel.
Press the murukku maker and move in rounds to get the concentric circles or spiral shape on the paper squares. Break the dough towards the end and press it to the last concentric circle of the spiral.
Make a batch of murukku while you heat the pan of oil.
Fry the murukku till the oil stops sizzling or till they become crisp and golden. Do not brown them too much. Turn over as needed for even frying.
Check the first batch of murukku after they have been fried. If it looks that they has absorbed more oil or they break in the oil, then add some rice flour, about 1 to 2 tablespoons and knead again.
Remove with a slotted spoon draining extra oil in the kadai or pan itself. This way fry the murukku in batches.
Place the fried murukku on kitchen paper towels to soak extra or excess oil.
Once they cool at room temperature, then store murukku in an airtight container or jar at room temperature.
Serve murukku as a tea-time snack.