Cut out five 4 inch x 4 inch parchment paper squares and lightly grease with oil.
In a medium bowl, add 1 cup rice flour, ¼ cup besan or gram flour, 1 teaspoon cumin powder, 2 teaspoons white sesame seeds and 2 teaspoons black sesame seeds, 1 teaspoon garlic powder, ¼ teaspoon asafetida, and ¾ teaspoon sea salt. Mix until thoroughly combined.
Add 2 tablespoons vegetable oil to the dry mixture and mix with your hands until the flour gets coated with the oil and forms a coarse texture. Add ½ cup water to the dry mix to form a firm but pliable dough. Cover with a damp towel when you are not using.
Grease the murukku press to ensure that the dough does not stick.
Insert the dough into a greased murukku press with the star-shaped hole attachment. Create spirals of five rings in width on the greased parchment paper squares. Alternatively, divide the dough into 6 pieces and feed ⅙th of the dough at a time into a piping bag with the Wilton 18 (open star) tip. Hold the piping bag perpendicular to the surface and pipe the murukkus onto the parchment squares. This method is a bit more tedious but is a great alternative if you do not own a murukku press.
Heat a heavy bottom pot with enough oil so that it is at least 1 ½ inches in depth. Heat until the oil is 325 degrees Fahrenheit.
Use the parchment paper to transfer a single spiral murukku onto a wide slotted frying spatula and gently lower the spoon into the hot oil. Repeat making sure not to overcrowd the pot with too many murukkus. Fry the murukkus on one side for ~1 minute and turn and allow them to cook on the other side for another ~30 seconds or until you see them start to slightly sink. You aren’t looking for much color on the murukkus; they should be a light tan. If they start to take on color before the one minute mark this is an indicator that the oil is too hot.
Place them on a wire rack and allow them to cool. Use a paper towel to further rid them of oil. Store in an airtight container for up to two months.