Pre-heat your oven to 180°C (350°F). Lightly grease a baking tray or line with parchment paper.

In a large mixing bowl, combine rice flour, roasted gram flour (or light urad dal flour), salt, sesame seeds and asafoetida. Mix well.

Add the coconut oil. Mix with your fingers so oil coats the flour mixture evenly. This helps give the murukku a light texture.

Gradually add small amounts of water and knead to form a soft but firm dough. Dough should not be sticky or too dry.

Grease the murukku/chakli press (or piping bag with star nozzle). Fill it ¾ full with dough. Press out spiral swirls directly onto the prepared baking tray.

Once the baking tray is full (leaving small gaps between spirals), place it in the pre-heated oven. Bake for 25 to 30 minutes. At 15 minutes, carefully turn each murukku over so both sides bake evenly.

When murukku turns light golden brown and crisp, remove from oven and let them cool completely on a wire rack. Cooling helps them crisp up further.

Store cooled murukku in an airtight container. They keep well for 2–3 weeks at room temperature.