Dry roast the urad dal in a kadai by keeping the flame low. Do not make it brown or do not change the colour.

Once it's cooled completely, grind it to a fine powder.

Sieve both rice flour and urad flour together in a bowl.

Add salt, sesame seeds and butter. Mix well.

Then add the Coconut milk gradually and knead to form a soft smooth dough. The quantity of the coconut milk increases or decreases according to the quality of the rice flour. So add it little by little and knead.

Heat oil in a kadai. Take a small portion of the dough and fill it in the Murukku Maker.

I used a 3 hole disc to make this Murukku. Grease a small plate with little oil and in that plate press the Murukku Maker in circular motion to make the Murukku as shown in the picture.

Then drop it gently into the oil. Keep the flame in medium. Add two or three murukku at once and cook on both sides. Do not turn it to light brown colour. It must be pale white in colour.

Drain it in an absorbent paper. Once it's cooled completely store it in an air tight container for months.