Dry roast both the flours. If you are making urad dal flour at home, dry roast the dal on a low flame, cool and powder. You can use store bought or homemade rice flour.

In a large bowl, sieve both the flours together. Add butter and rub into the flour to resemble bread crumbs. Now add salt, hing, jeera, sesame seeds and mix again. Add water little by little to make a soft dough. Rest for 5 mins (it should be a semi soft dough)

Heat oil for frying (about 3 cups), to check if it's hot enough, pinch a small dough and roll it into the oil, if the dough comes up moderately fast to the surface its ready, too fast and the oil is hot, and too slow and its not right (yes yes, like most bhakshanams, this too comes with a whole lot of practice, says mom :-))

Now divide the dough into equal portions, Press a portion into the thenkuzhal nazhi (or chakli maker - fitted with the right nozzle) and press it gently into the hot oil. If you cant press directly into the oil, press it first on a oiled flat ladle and gently immerse it into the oil.

Fry on medium flame on both sides till the hissing sounds reduce- the dish would be ivory white, but dont let it get too red (it means it has burnt)

Drain on absorbent paper or in a dry, airy colander . Repeat for remaining dough. Store them in airtight containers and enjoy a couple with a hot cuppa or tea OR serve it to little Krishna