Shift thoroughly rice flour and besan to remove any lumps.
In a mixing bowl, add rice flour, besan, cumin seeds, asafoetida, salt, and coconut oil. Rub the flour to combine all the ingredients well.
To this, add water in two intervals to make thick and stiff dough.
Over medium heat, In a heavy-bottomed pan and vegetable oil.
Meanwhile, spread parchment paper or wax on the kitchen countertop.
In the chakli press/murukku maker, fill the dough to ¾ of its qunatity.
Hold the chakli press over the parchment paper, and by applying the pressure evenly move you hand in a small circular motion-to make murukku's sperical pattern.
When the oil heats to 350F-you can check this by dropping little mixed flour to the oil, If the flour floats to the top with sizzling bubbles-its the correct temperature.
Lift the parchment paper gently and transfer a murukku pattern to a large flat spoon. And genlty slide it to the oil. Add couple of more murukku but without crowding the pan.
Cook in high heat for the first 2 minutes, then turn down to medium heat.
Flip them occasionaly and cook until the sizzling sound minimizes and stops making bubbles.
Use a slotted spoon to lift them up from the oil. And transfer to kitchen towel to remove excess oil.
Repeat the process for the remaining dough.
Serve and store the rest in an airtight containers.