2 cups rice flour, 2 teaspoons urid flour (pick, wash, dry and dry roast a handful of urid dal; grind to fine powder – you need only 2 teaspoons of this and can store the remaining for later use), 2 teaspoons melted butter, 1/2 teaspoon asafoetida powder and salt to taste. Mix all in a bowl. Add water little by little till a stiff dough is formed. Put in chakli mould and make spirals. Deep fry in hot oil. Drain on absorbent paper. When cool store in an airtight box.
The above recipe is the jhatpat one which I did; but below is the original recipe which tastes extremely good but takes a long time to do. Choice is yours.
1 Kg. raw rice, 1/4 kg boiled rice, thick coconut milk of 1 coconut, urid dal-200 grams, 200 grams extra rice (raw rice), salt to taste, 2 tablespoons til, 2 teaspoons jeera (roasted), oil for frying.
Wash and soak rice for 2-3 hours and then grind with coconut milk. Wash the urid dal (200 grms) and rice (200 grams)- dry on a flat platter. Dry roast on tava and powder in dry grinder till fine. Knead the ground rice with urid dal and rice powder. Add the other ingredients. Put in chakli moulds and make chakli spirals. Leave them for sometime to dry to enable easy lifting and dropping into hot oil. Deep fry till golden.
