Directions

• Cook the Moong Dal
• Rinse the moong dal thoroughly and add it to a pressure cooker with just enough water (about
• to 1 cup).
• Pressure cook for 2-3 whistles on medium flame until the dal is completely soft and mashable.
• Once the pressure has released naturally, mash the warm dal smoothly. You can use a potato masher, whisk to ensure there are no lumps. Allow it to cool slightly, but not completely.
• Prepare the Dough
• In a large mixing bowl, combine the rice flour, salt, sesame seeds, cumin seed, red chili powder, and asafoetida.
• Add the butter (or hot oil) to the dry ingredients and mix well using your fingers until the mixture resembles coarse breadcrumbs. When pressed, the flour should hold its shape.
• Add the mashed moong dal to the mixture and begin to knead.
• Add water, if needed, one tablespoon at a time, and knead into a soft, smooth, and pliable dough. The dough should be soft enough to pass through the chakli press but not so soft that it becomes sticky or breaks when fried.
• Shape and Fry
• Heat oil for deep-frying over medium-high heat.
• Grease the inside of a chakli press (murukku maker) and fit it with the star-shaped nozzle plate.
• Fill the press about two-thirds full with the dough.
• Gently press the dough out in concentric spiral circles (the chakli shape) onto a greased plate, parchment paper, or the back of a ladle. Pinch the ends of the spiral firmly to the body of the chakli to prevent it from unraveling while frying.
• Once the oil is hot, gently slide a few chaklis into the oil. Do not overcrowd the pan.
• Fry on a medium flame. Do not disturb the chakli immediately. After about a minute, flip them and continue to fry until they are a golden-brown color and the sizzling of the oil has largely subsided, indicating they are crisp.
• Drain the fried chaklis on absorbent paper. Once completely cooled, store them in an airtight container for long-lasting crispiness.