Soak sago in water overnight. Soak for at least 6 hours.

Mash the soaked sago very well. I pulsed it few times in mixer.

In a bowl take the pulsed sago, butter, rice flour, red chili powder, salt, curd, asafoetida and sesame seeds. Mix well thoroughly.

Add water gradually and make a soft dough.

Heat oil for deep frying.

Load the murukku press with dough. Pipe murukku into hot oil.

Deep fry until golden brown and sizzling sound stops. Cool thoroughly and store in airtight containers. Serve sago murukku with coffee