Sieve together rice flour and gram flour.
To this add salt, red chilli powder, asafoetida, cumin seeds, sesame seeds, melted butter and hot oil.
Add water little by little and knead soft dough.
Grease the murrukku maker with oil, place the disc with thin slits with in it and fill in the dough into murukku maker.
Heat oil in a deep pan over medium heat till hot.
Press out thin strips of the dough form the murukku maker into the hot oil in a circular manner.
When the oils stops bubbling, flip over the pakoda and fry on the other side.
Remove using a slotted spoon once they turn golden brown and place it on a plate covered with absorbent tissue paper.
Work with the rest dough in the similar manner.
Once cool, transfer into an air-tight container and store for about a month.