Dry roast separately the ragi flour, urid dal flour and the rice flour till just warm.
Transfer them to a big mixing bowl and let them cool down.
Roast the til/ sesame seeds until warm.
Add the butter, til, chilli powder, turmeric, and hing, salt to the flour.
Rub the butter in all over the flour.
Using a little water at a time mix and knead the dough.
The dough should form a ball. Knead for a few minutes.
Cover with a kitchen towel and set aside for 10-15 minutes.
Divide the dough into 3 balls.
Using the Chakli press
Grease the inside of the chakli press and feed one of the dough balls in it.
The Chakli dough using the Icing Gun
For using the icing gun you will need to loosen the dough. So sprinkle water and make the chakli softer/looser. The consistency is like buttercream icing.
Grease the inside of the icing gun and attach the star nozzle. Fill the dough.
Making the Chakli
You can make the chakli on a plastic sheet or greased slotted spoons. You need to grease the slotted spoons well initially.
Making chakli is similar for both the plastic sheet and the slotted spoon. Using clockwise circular movement squeeze out the chakli.
For Deep-Frying Ragi Chakli
Heat the oil in a kadhai/wok. Keep a plate and then set a metallic sieve on it. (This will drain out all the excess oil). Alternatively line a plate with tissue paper.
In case you are using the plastic paper, then gently remove the spiral and release it in hot oil.
But, if like me you use the slotted spoon then just dip it in the hot oil and gently tap the spoon. Please be careful the oil is very hot.
Splash with the slotted spoon hot oil on the chakli.
Fry until golden brown on both sides. The oil will tend to sizzle, foam initially but as the chakali is cooked the foam tends to settle.
Flip once the foam settles your chakli will be set and hence will not disintegrate. Once you get the hang of it, you will need to flip only twice.
Since the dough is already a dark shade going by colour to fry these chakli results in uncooked chakli. Fry them until a bit darker in shade.
Air frying the Chakli
Preheat the air-fryer for 5 minutes at 180C/350F.
Grease the base of the air fryer basket and gently lay the chakli spirals. Drizzle ½ teaspoon oil on the spirals.
Bake for 5 minutes, flip and drizzle oil and bake again for 5 minutes. Flip and repeat baking for another 5 minutes.
How to store Chakli
If deep frying drain and set on the sieve/ absorbent paper.
Let them cool before transferring to an airtight container.
Notes
If your chakli breaks when you are squeezing from the mould it means the dough needs more water. Remove the dough from the chakali press, sprinkle some water and knead the dough.
It helps if before adding the dough to the press you dip your hand in water and knead it a few times. Keep the unused dough covered.
Do not add too many chakali in the oil. Keep the heat constantly on medium heat. Too high will mean the outer side will be burnt and inside will not cook.