In a mixing bowl add rice flour, gram flour, white sesame seeds, butter and salt as needed.
Gently mix the butter with the flour and it should look crumbly.
Add water little by little and knead the dough until the it is soft. Make sure not to add too much water – the dough shouldn’t be either dry or loose.
Fill the murukku press with the dough and use the one with star shape hole in it.
Heat oil for deep frying and test it with a small piece of dough. If it comes up immediately, the oil is ready to fry. Set it on medium flame. Press the murukku onto hot oil, making sure not to over crowd it.
Let the murukku cook until it is slightly golden brown. If it fell in long strips, break it off while it is getting cooked.
Once the sizzling stops, the murukku should have turned golden brown.
Remove from oil and drain on paper towel. Repeat it with the rest of the dough.
Store in an airtight container for upto a week. Serve with a hot cup of tea or coffee.