Heat a broad pan and on medium heat fry rice flour. Do not fry on high heat, this will burn the flour. You will start getting nice aroma after 5 minutes (This time is totally dependent on the heat you fry)

If you touch the flour with the tip of fingers, it will be very hot and burn your fingertips.

Cool the fried rice flour in a mixing bowl, add prepared urad dal flour.

Add cumin or jeerige and salt to this mixture. Mix the flour mixture with a hand blender or with your fingertips. Now the flour mixture is ready, keep this aside until we prepare hot oil.

Heat oil until it starts bubbling. Pour this hot oil on flour mixture. You will hear the sizzling sound when you hot oil touches the flour mixture.

With the fingertip mix the flour mixture well. So that flour looks like breadcrumbs. If you hold the flour mixture with your wist, they come together.

Next step is we will add coconut milk to the mixture and mix well. Add little water at a time and start to bring the flour together. Do not add water all at once otherwise you will land up making very soft dough. Make soft pliable dough.

Keep the dough aside for 10 minutes. The flavours of dough blends well.

While we rest the dough, lets prepare the chakli presser. We have to grease the presser for easy flow of dough while pressing the chakli. Use any oil, grease the inner walls of chakli presser.

For making chakli, we use star nozzle and grease this plate as well. Set up the entire chakli presser ready before we start pressing.

The dough can be divided and made into logs of 3 or 4 numbers of the chakli maker size. Each time take a single log of dough and fill the chakli maker. Close the presser and make spiral chakli by pressing downwards.

Press 3 or 4 chakli at a time on parchment paper or on greased plates. This helps us to remove the chakli and drop them in hot oil.

Start making spirals from center towards outside. Tightly press the ends and ensure they don’t open.

If you do not have parchment paper, simple use any plates. Just grease the plate with few drops of oil. The other simple method is press the chakli on the back of frying ladles and slowly slide them into hot oil. Chakli don’t break while dropping into oil if you follow this method.

In a deep fry pan, heat refined oil. To check the heat of oil, drop a small bit of dough to oil. If the dough ball raises slowly to the surface, it indicates oil is ready to start deep fry chakli.

We can now carefully drop chakli one by one. Throwing of chakli into hot oil might cause hot oil to splutter leading to burns.

Take care not to over crowd or put them one above the other. They stick to each other if its overcrowded.

Do not disturb them for few seconds, later turn them over. (If we try to shake them immediately, they tend to break).

After 2 or 3 minutes, chakli settles to the bottom and oil stops sizzling. This is an indication that chakli is done.

Remove these golden coloured urad dal chakli from oil, drain the excess oil and place them on kitchen tissue.