In a wide bowl take rice flour, black gram lentis flour, butter, salt, cumin and sesame seeds.

Give a quick mix such that butter melts and uniformly coats over the fine grains of flour. Next add water in steps, little by little and knead soft yet stiff dough. The consistency should be slightly looser than chapati dough.

Next in the murukku press, use star mould and fill it up with the dough.

On a parchment paper, press chakkuli and keep it ready. Meanwhile heat oil in a heavy bottom wok, when oil temperature is perfect, carefully drop a chakkuli in to oil. And deep fry in mediumflame till it turns little brown. Using a slotted ladle remove from oil and drain.

Very quick and easy chakkuli is ready to munch on this Diwali.

Proportion of rice flour to lentils flour is 1:4. You can use store bough flours too in the same ratio.

Butter is important in this recipe, it gives nice taste. And do not overuse it, which can make the chakkuli difficult to shape.

The consistency of the dough is very important. Too stiff dough may result in broken chakkuli and loose one may drink up lots of oil.

You can test the temperature of oil by dropping a pinch of dough in to oil. If it raises up to the surface immediately, the oil is perfect to deep fry.