Heat oil in a wok/kadhai for deep frying.

In a mixing bowl, combine rice flour, urad dal flour, cumin seeds, asafoetida, and salt.

Gradually add water and mix until a firm dough forms.

Place a portion of the dough into the Thenkuzhal press.

Keep the remaining dough covered to prevent drying.

Apply pressure on the handles of the press and swirl to create a circular shape over the hot oil.

Gently slide the Thenkuzhal into the hot oil.

Fry on low to medium flame until crisp and light brown.

Remove with a slotted spoon and drain on absorbent paper.

Repeat for the rest of the dough.

For the last bit of dough that cannot be pressed, make small balls and deep fry.

Cool completely and store in an airtight container.

Serve as a tea-time snack with Masala Chai or South Indian Filter Coffee.