Keep a wok on a medium heat and dry roast the moong dal until it turns golden brown.Transfer it onto a plate, allow it to cool.

Grind the roasted dal to a fine powder, sieve the powder .Transfer the powder to a big bowl. 

Slightly warm rice flour .Transfer it to the same big bowl.

Add cumin seeds,salt ,hing and butter to the flour and mix everything thoroughly without adding water until butter is incorporated well .

Add water in small batches to form a soft pliable dough.Knead well.

Now heat the oil in a kadai / pan.

While the oil is getting hot, grease the chakli mould and fix the plate shown in pic to chakli mould . Divide the dough into parts . Add one part of the dough to the mould & press .

Press the dough into spirals on a wax paper or greased plastic sheets

Once the correct temperature is reached, gently holding the end of the foil in one hand, slowly remove the flattened discs and drop them into the hot oil in batches of 4-5 depending on the size of the kadai used to deep fry.Deep fry them on medium low flame on both sides till they turn crisp .Once done, remove from oil and transfer to a paper towel. 

Store the muchore in air tight containers once cooled. Remains fresh for 1 month.Don't these cream color spirals look so addictive ???