Pressure cook yellow moong dal with enough water for atleast 4-5 whistles or until soft and mushy.Now transfer to the mixer jar, sprinkle little water if its too dry.
Grind to a smooth paste. It will get thick after sometime. Measure and keep aside. In a mixing bowl take rice flour, ,moong dal paste.Add butter.
Add sesame seeds, salt and red chilli powder.
Now mix well with your finger tips, now add water little by little.
Gather together to form a smooth non-sticky dough, not too tight not too loose.Set aside.Grease your murukku press.I used my thenkuzhal murukku press.
Add the dough to the murukku press till 3/4th of the press.Now start pressing,press on a laddle.Heat oil in a kadai - carefully flip the murukku from the laddle so that it slides into the preheated oil.
Deep fry the murukku till golden brown or until the bubbles ceases.Drain in tissue paper and store.