In a mixing bowl, add rice flour, besa, asafoetida, ghee, and salt.
Rub the flour well, until ghee blended well with the flour.
Add water in intervals, to make thick dough.
Over wax paper, and using murukku press and with single dot mold, start making small circles.
Over medium heat, place a frying pan and add vegetable oil.
Wait till the oil temperature reaches 350F-or check by dropping a tiny bit of dough into the hot oil. If the flour mixture, starts floating, then it is the right temperature to add the murukku.
Once, oil is in the right temperature, gently slide in murukku paper one by one, without crowding the pan.
For first two minutes, keep the heat high and then reduce to medium heat.
Flip the murukkus occasionally, till all the sizzling sound comes down and the bubbles around the murukku get minimized.
Drain the murukku in the kitchen towel, to remove the excess oil.
Serve and store the rest in air tight container.
Notes
Make sure murukkus should not get brown color, if it is getting into the darker color, reduce the heat a little. Perfect murukku has to be crispy and has a lighter color.