Begin by soaking the Urad Dal in 1 ½ cup of water for around 30 minutes.
Boil for another 30 minutes.
The Dal should be very soft. Mash it until a smooth paste. Set aside.
In a bowl, add the rice flour, salt, cumin seeds, black sesame seeds and butter.
Then add the mashed Ural Dal. Mix well with the flour mixture.
Add some water bit by bit until you have a dough that is a smooth ball with no cracks.
Make sure the dough is really smooth and easy to work with without cracking.
Remove from bowl and knead for about ½ to 1 minute. Set aside.
Start heating the oil until very hot.
Shape the dough into small logs and put 1 at a time into the murukku press. Preferably 3 holes.
Press the murukku dough onto a sheet or parchment paper in circular motions. Repeat until you get a size you are happy with.
Gently lower the murukku into the hot oil. The oil will be very bubbly when you put the dough in. Once the oil has stopped bubbling, remove the murruku and put it on a paper towel to drain.
You can store in an air tight container for up to 2 weeks.