Transfer cream to a big container
Add all the masalas
Add the soaked tapioca seeds without the water
Add the rice flour and knead into dough. Add extra flour if required. Ensure a smooth dough by flattening all the lumps. The dough should be pliable but firm like when making Puris.. Keep for up to 2 hours before continuing to the next step.
Fill up the Chakri maker.
Holding the chakri-maker at an angle and keeping it very close to the squares, pipe 3 inch spirals on each square. Pipe up to 8 at a time.
Sometimes the dough will break at intervals, just patch up the 'noodle' as you make each chakri. Also ensure that the machine is tightly packed, this will help in producing a continuous noodle.
Heat up the oil in the frying pan.
Flop each chakri carefully into your palm and slide gently into the hot oil. If the pan is big enough, you can fry up to 5 chakris at a time.
Keep turning the chakris in the oil. Remove when golden brown.
Continue until all the dough is finished.