Soak the rice in water for 2 hours.

Dram and pound it to a fine powder.

Roast urad dal and powder.

Mix both rice flour and dal powder, add sesame seeds, asafotida, soda bicarb and salt.

Add oil and roll into a soft douhg with water.

Press batches of this dough through a murukku mould and deep fry in an oil till crisp.

Drain and store in an airtight tin.