Wash 1/2 cup moong dal well and place in a pressure pan. Add ¾ cup to 1 cup water and cook till it is completely soft and well cooked, about 3 to 4 whistles on high or 5 minutes on low after first whistle on high.

Once the pressure drops, check to see if it is fully cooked. If not sprinkle some water and cook again.

Mash well when it is warm to a fine paste.

In a large mixing bowl, add 2 cups rice flour, mashed dal, 1 teaspoon red chili powder, 1 to 1 1/2 tsp. jeera, salt, 1/2 tsp hing, 1/2 tsp haldi powder, 1 tsp sesame seeds and 3 tsp hot oil; mix well to form fine crumbs.

Add enough water (about ½ cup to 1 cup) to make a medium soft dough. Knead for a few minutes.

Heat oil for deep frying.

Prepare the chakli mould (if you do not have this mould, use a star tip with a piping bag).

Grease the inner sides of the mould. Fill with the chakli dough and close well.

Gently make chakli spirals on a silicone mat, Aluminum foil or parchment paper-lined plate or baking sheet (about 4 to 5).

Test the oil to see if it is hot enough. Drop a small piece of dough in the hot oil and if it rises, the oil is ready.

Gently slide each chakli spirals into the hot oil. Once all the spirals (about 3-5 depending upon amount of oil) are in the oil, you will see lots of bubbles in the oil. Now, turn down the heat of the oil to medium low and cook the chaklis till they are golden brown.

Do not overcrowd the pan. Fry only 3 to 5 chaklis at a time.

When the chaklis are done, you will see that most of the bubbles are gone; this is an indication that the chaklis are well fried.

Remove from the hot oil and place on paper towel lined plate to drain the excess oil.

Now, increase the heat of the oil and once hot, slide in the next batch of chaklis. Immediately, reduce the heat and fry till done.

Fry the rest of the chaklis the same way.

Store in airtight containers after they are completely cool.

Serve these crunchy, crispy moong dal chaklis as an evening snack, during festivals or at any party!!