Roast whole white urad dal in a dry pan on low flame until fragrant without browning. Cool completely, grind to an ultra-fine powder in a blender, and sieve through a fine mesh. Measure 0.5 cup of this flour.

In a large mixing bowl, combine 2 cups rice flour, 0.5 cup roasted urad dal flour, cumin seeds (or sesame seeds), hing, and salt. Whisk together evenly.

Add 2 tablespoons of soft butter or hot oil. Rub the fat thoroughly into the dry flour blend using your fingertips until the mixture resembles coarse sand (moin method).

Gradually drizzle lukewarm water while kneading to bring together a smooth, soft, and pliable dough. The dough should be soft enough to press through the murukku maker effortlessly without tearing, but not sticky.

Grease the inside of the traditional murukku press (thenkuzhal disc with 3 round holes or star plate) with a drop of oil. Fill with a portion of dough and keep the remaining dough covered with a damp cloth.

Heat oil in a deep kadai over medium-high heat (approx 360°F / 180°C). Grease the back of 3 to 4 flat slotted ladles (karandi) with oil.

Press the murukku onto the back of the ladles in concentric circular spirals, securing the outer tail end so the coil does not unravel in oil.

Gently slide the shaped murukku from the ladles into the medium-hot oil. Do not overcrowd the pan.

Fry on medium heat for 2 to 3 minutes, flipping gently with a skewer or slotted spoon when firm, until the vigorous oil bubbling and hissing sound completely subsides.

Drain the crispy golden murukku onto paper towels. Cool completely to room temperature to achieve peak crunch, then store in an airtight container.