Wash the rice well and spread it over cheese cloth and air dry it for half an hour. The rice should feel cool when you touch it, not wet and not completely dry. Dry fry this rice in a kadai till it turns opaque white, for about 5 to 6 minutes. Dont let it brown.
Dry fry the utad dal seperately till it turns gold.
In a grinder grind the rice and urad dal to a fine fine fine powder. It should be so fine that it should pass through a mulmul cloth.
Heat the oil in a deep pan.
In a large mixing bowl, cream the butter and salt together. Rub it together with the heels of your palm to the bowl till the mixture turns pale and cream. Now add the rice urad flour, asafoetida, sesame seeds and mix well. The mixture should now resemble bread crumbs. Add 2 tbsps of the hot oil. The moment you add the oil, the flour will bubble up a little. Now mix the flour well once again.
Make smaller portions of the flour and mix warm water to form the dough. The dough should be soft but not running. Knead well, fill it in the chakli press and press it on a grease proof paper in spiral form. If you don’t have a traditional chakli press, use a piping bag.
Carefully turn it onto your palm and drop it into the hot oil. When you drop the chakli into the oil the flame should be on high. The moment you drop it, reduce the flame to low. This will ensure the chakli fries well from within and not brown the outer layer. Fry it till it turns gold, drain it on a paper towel.