Wash the rice and spread it out on a muslin cloth to dry. Once the rice is completely dried, dry roast over low flame for about 5 to 7 mins till you get the aroma.
In another pan, separately roast each of the other dals till each gives its aroma. This will take about 5 to 7 mins for each dal, while you keep stirring all the time.
Allow all the dals to cool down.
Grind all the cooled dals along with coriander seeds, cumin seeds and methi seeds to a fine flour consistency.
Heat 1 cup of oil, add mustard seeds and hing to it. When the mustard crackles, add the oil to the flour.
Next, add the other ingredients listed under batter to the flour and slowly bind together using water. You may need up to 1 cup of water. The flour should be pliable.
Knead the dough in batches well till it binds well. Grease the mould/ chakali maker and add the dough to it. Press the dough out and form small jalebi like circles on a small greased dish, or on a plastic sheet. If the dough breaks while dropping then you may need to knead it again
Gently lift the prepared chakali using a spatula and drop in hot oil. Let it cook on low to medium flame until it is golden in color.
Using a slotted ladle, remove on to a kitchen towel. When cool, store in air tight containers.