Soak 1/2 cup of urad dal in water for 2 hours. After soaking, drain the water and grind it into a smooth paste.
In a large bowl, mix 2 cups of rice flour, the urad dal paste, 1 teaspoon of cumin seeds, 1 teaspoon of sesame seeds, a pinch of asafoetida, and salt to taste.
Add water gradually and knead the mixture into a soft, pliable dough.
Heat oil in a deep frying pan. While the oil is heating, fill the murukku press with the prepared dough.
Press the dough into the hot oil, forming spiral shapes. Fry the murukku on medium heat until it turns golden brown.
Remove the fried murukku with a slotted spoon and drain the excess oil on a paper towel.
Allow the murukku to cool completely before storing it in an airtight container.