Take this sieved flour in a large bowl and add the cumin seeds, asafoetida, butter and salt and knead as a stiff dough with enough water.

Heat oil in a kadai to deep fry the murukkus.

Make out enough balls from the dough, put in the murukku press. Squeeze out the murukku over a greased plate and drop them gently into the hot oil, fry on both sides until the oil stops bubbling and the murukku turn golden in color.

Drain in a paper towel and cool completely. Store the murukkus in a airtight container.