Clean moong dal or hesaru bele and wash with water. Add water 1 ½ cup.

Pressure cook moong dal until it is soft enough to handle.

Allow the pressure to release slowly and mash the cooked dal into fine texture.

Let cool this mixture until its warm enough to handle. Do not cool the cooked dal completely.

Take rice flour in a mixing bowl, add roasted cumin, salt as per taste.

Mix everything well and then add mashed dal, mix again.

Add 1 or 2 tbsp water at a time and knead to prepare dough.

Make a soft pliable dough by adding little water at a time. Do not add too much water.

Keep dough closed for 15 minutes. This helps the flavours to blend well with flour.

In the mean while prepare the chakli presser. Apply any oil on the inner surface of chakli presser.

Moong dal chakli dough can be divided into 3 or 4 parts as per the size of the presser.

Make log of the dough and fill the chakli maker. Close the lid and press it downwards to shape the dough into spirals. I usually make 4 or 5 medium sized spiral chakli in one batch.

Tightly press the ends to secure the edges. Check video recipe for further details.

Heat oil in a deep-frying pan on medium heat. Check heat of oil by dropping a small bit of dough into oil. The dough ball should rise slowly to the surface. This indicates oil is perfect to deep fry chakli.

Carefully drop the moong dal chakli one at time and do not overcrowd the frying pan. Do not disturb them for a minute, later turn them over.

After 2 to 3 minutes, sizzling of oil stops and chakli settles at the bottom of pan. This indicates chakli is done.

Remove them oil and drain crispy tasty chakli on kitchen tissue to remove excess oil.

Cool the fried chakli and store them in airtight container. Serve them with coffee or tea. Enjoy as evening snack with your loved ones.