1. Take the rice flour and gram flour in a bowl. Add the carom seeds, sesame seeds, turmeric powder, red chili powder, asafoetida, salt and soften butter.
2. Mix everything with your fingertips with the flours.
3. Add warm water in parts to the flour mixture. Add more water as required and begin kneading.
4. Knead to a dough which is firm. Cover and let the dough rest for 30 minutes.
1. Apply oil in the chakli/murukku maker and place a portion of the dough inside it.
2. Tighten the lid and press the chakli maker to prepare the chakli. Move in rounds to get a spiral shape. Make the chaklis on butter paper or aluminium foil, so thats its easy to remove them.
3. Break the dough towards the end and press it to the last concentric circle of the spiral.
4. Cover them with a dry kitchen napkin, so that they don't dry out.
Tip 1 - if the chakli breaks while forming them, this means that the dough does not have enough moisture. Add 1 or 2 tbsp of water and knead the dough again.
Tip 2 - if you are not getting proper shape, this mean that the dough is too moist. Add some rice flour and knead again.
1. Heat oil for deep frying in a pan. Take a small piece of the dough and check the temperature of the oil. If the dough comes up gradually, then the oil is ready. If the dough sits at the bottom, the oil is still cold. If the piece of dough comes up briskly and quickly, the oil is too hot.
2. Lift the chakli gently and slid into the hot oil. Fry 3 to 4 chaklis at a time. Don't over crowd the kadai or pan while frying.
3. Fry them till golden.
Tip 1 - check the first batch of chakli. If it looks like the chakli has absorbed oil or break in oil, then add some rice flour, about 1 to 2 tbsp and knead again. This happens if too much fat has gone in the dough.