Chakkuli or Chakli is a traditional coffee/tea time snack and also an offering or neivedya to Lord Ganesha for Ganesha chaturthi/ for Gokulaashtami..
The traditional way of making chakkuli by my grandmom involves washing and soaking of Urad dal:rice and drying , dry roasting and grinding followed by sieving in mill which she does even till date.. Due to hectic schedules, I follow this instant and crispy Chakkuli from my mother in law.. Do try this and let me know how it turns out.. This version is also tasty and crispy , just similar to traditional ones..
Rice Flour :: 1 Cup
Urad dal :: 1/4 cup
Jeera seeds :: 1 to 2 tspns
Red Chilli powder :: 1 to 2 tspns (Based on your preferences.Can omit this as well)
Om KaaLu or Ajwain :: a pinch ( Optional)
White til seeds :: 1 tspn ( Optional)
Salt :: less than 2 tspns.
Ghee :: 2 tspns.
Oil :: To deep fry
Chakkuli maker mould with a single star hole at the centre.
 Wash and cook Urad dal with enough water to cook the dal well, cool this, and mash it with a spoon, grind using very little water to a smooth, soft paste..
 Dry roast rice flour for 4 minutes until it catches up little heat to remove raw smell.
 Take rice flour in a bowl, add Jeera/cumin, red chilli powder, Ajwain, til, salt, ghee, and lastly add the soft ural dal paste to it.. Mix well to form a stiff dough similar to poori consistency.. Close the dough and keep aside for 15 minutes.. meanwhile heat oil to deep fry chakkulis with low heat..
Take a fist of the dough and put inside the Chakkuli mould and on a plastic sheet make spiral shapes just like chakkuli or mucchore shape as you prefer and deep fry in hot oil..
 Knead the dough very well so that the chakkuli shapes doesnt break.. Close the lid everytime after taking the fistful of dough..
 Cool the Chakkulis in a colander and store in plastic covers or air-tight containers.. or serve immediately as a snack..