Ingredients:

Rice flour: 1 cup

Chickpea flour (Besan/kadala maavu): 1/2 cup
Green gram skinned and split (Dhuli moong dal): 1/2 cup
White sesame seeds (Safed Til): 2 teaspoons
Red chilly powder: 1½ teaspoons
Turmeric powder: a pinch
Asafoetida (hing) powder: 2 pinches
Salt to taste
Unsalted butter: 2 tablespoons
Oil to deep fry

The method in pictures:

Method:

1. Measure out both the flours and sift through a fine sieve in a bowl.
2. Dry roast the moong dal in a frying pan while continuously stirring; till a
nice aroma comes and the dal turns golden brown.
3. Take off the heat and empty on a plate to cool completely.
4. In a coffee/spice grinder or in the chutney jar of a mixer-grinder, powder
the roasted moong dal to a fine powder.
5. Sieve this flour too into the bowl with the other 2 flours.
6. Add the red chilly, turmeric, and asafoetida powders along with salt to
taste. Also, add the white sesame seeds. Mix these with the flours.
7. Pour water slowly and knead to make a stiff dough. The dough should be
thick like that for chapati or bread. I used about ¾ cup of water for the
dough.
8. Melt the butter – I heated it in the microwave for about 20 seconds.
Drizzle the melted butter and knead well to mix in the dough. You may
also add a tablespoon of oil in the dough.
9. Knead well for about 3-4 minutes as this avoids breaking of the dough
when making the chaklis. Set the dough aside to rest for about 10 minutes
so it is pliable and soft.