Dry roast 1 cup of urad dal till they turn light golden brown and let it cool. Then dry grind them into a fine powder. This roasted urad dhal powder is required for murukku, thattai and also for seedai.
Mix the rice flour, urad dal flour, jeera, hing, cumin seeds, white sesame seeds, salt, coconut oil and butter together without any lumps.
Sprinkle the half cup of water on needed basis and knead the dough.
It should not stick to the vessel and knead the dough into a big ball.
Meanwhile heat the oil for frying. Once the oil is hot turn it to medium heat.
Grease the mold and the press with oil.
Take a sufficient quantity of dough or a handful and insert into the press.
I directly pressed it into the oil. You can also press the murukku in an oil greased banana leaf or Ziploc and drop into oil.
After after 30 seconds slowly flip it. Deep fry the murukku till it turns crisps or golden brown. The right time to take it out is when the oil bubble sound stops. (In Tamil we say, ennai osai adangum varai)
Remove the murukku from oil and place in the paper towel to remove the excess oil.
Proceed like above for the remaining dough.
You can add daliya powder / pottukadalai podi for crispier murukku.
Too much of urad dal powder might change the color.
While frying the murukku, make sure the heat is in medium or medium low.