½ cup urad dal
2 cups rice flour
1½ tsp salt
1½ tsp jeera/cumin seeds
1½ tsp sesame seeds
3 tbsp oil/unsalted butter (hot)
¼ tsp hing/asafetida
1½ to 2 cups of water
More oil for frying
First wash the Urad dal and pressure cook with 1 cup of water (3-4 whistles)
Once it is cooled, transfer it to a big bowl and mix salt, cumin seeds, sesame seeds, red chili powder, rice flour and hing. Mix well. Adjust salt and red chili powder according to your taste.
Now heat 3 tbsp oil/unsalted butter and pour it on the mix. Add around ½ cup of water and mix it to make a soft dough.
Heat the oil in the pan to fry on a medium low heat. Using the chakli press, make few and keep them ready to fry. Once the oil is hot enough (check by putting a little dough into the oil, it has to come up immediately), add the prepared chaklis
Fry them until they turn light golden brown on both sides or until there are few oil bubbles bubbling on the chaklis. Flip them once or twice in between.
Once they turn light golden brown on both sides (it usually takes 6-8 minutes), take them out and transfer them onto a paper towel to drain the extra oil. Repeat the same procedure with the remaining dough.
Once the chaklis have cooled completely, store it in an airtight container.