Sunday, April 1, 2018

Crispy Chakkuli

Chakkuli /Cripsy Chakkuli/ Muruku/Chakli is loved by almost all people in the world. Crispy chakkulis are very good snack for all the age group. There are varieties of chakkuli available in the shops. But it is always better to eat home made food. Here is a Crispy Chakkuli tried by me. I am sure you all love to have it and do prepare and enjoy each bit of it.
I have used rice flour, thick variety of Avalakki/Aval/Poha and roasted chenna/Hurikadale/Pottu kadale.


Chakkulis are favourite of many and you can munch them at any time of the day. Good for kids snack box, travelling, ladies kitty party, festival or feast and any other type of parties to serve as starters.
We do love chakkuli and I always try different types of chakkuli recipes from different pages /groups whatsapp extra. This particular chakkuli recipe is from Indira Upadya's post in Healthy Home made food. The chakkulis were so inviting and it made me crave for chakkuli.  I did changes according to my taste and prepared chakkuli and they turned out crispy and crunch.We all loved it very much.
Let us see the recipe  :

Ingredients :

Rice flour : 2 1/2 to 3 cups.
Avalakki : Thick :  1 Cup
Roasted Chenna/Huri Kadale/ Pottu Kadale : 1/2 Cup
Butter : 1 to 1  1/2  Tablespoons
Sesame Seeds : 1 Tablespoon
Jeera/Cumin Seeds : 1 Teaspoon 
Chilly Powder : 1 Teaspoon
Salt :As required 
Water : As required 
Cooking Oil : 2 Cups


Method : 

1. Clean and dry grind Avalakki into powder form. 
2. Dry roast chenna slightly and dry grind it when it cools. Keep it aside. Dry roast rice flower for a minute and let it cool. 
3. Take a big bowl and put rice flour, powdered avalakki, powdered roasted chenna.
4. Add Butter, salt, chilly powder, sesame seeds and jeera/cumin seeds.
5. Mix all the ingredients nicely and then add required water slowly and prepare chakli dough. Kneed it the dough well. 


6. Kneed the dough nicely and divide the dough in to small portions.


7. Keep a frying pan on the fire and heat. Add oil and let it get heated. 
8. Take one portion of the chakkuli dough and fill in the chakkuli mould.
9. Press chakkuli on a plate or a wet towel. Put already pressed chakkuli in hot oil.


10. Let it fry on medium heat. Fry on both sides. Remove and put it on a kitchen towel/tissue.

11. Repeat the same and prepare rest of chakkuli.


12. Serve or eat whenever you feel like. Store it once it is cooled in a air tight box/bottle.

Note :

1. Dry grind avalakki into thin powder. Or it might stuck in the chakkuli plate while preparing chakkuli and is difficult to press chakkuli dough.
2. Avalakki absorbs water and the dough might turn hard. Take care of the dough and cover with wet clean towel. ( After preparing the dough). 
3. Kneed the dough well once again while inserting the dough into chakkuli mould. (It should be soft not watery). 
4. Fry chakkuli on medium heat. Fry nicely till they turn golden brown. Turn the other side and fry it. 
Adding more jeera/sesame seeds, chilly powder is optional. 
5. Adding more butter turns the dough very soft and it might absorb more oil. 
6. Try the small quantity first and then try the large quantity. ( Is always better to try small quantity).
7. Add more chilly powder makes the chakkuli very spicy. ( Not that good for kids and elders).
Time : 40 Minutes.
Serves : 25 to 30 Chakkulis can be prepared. (According to shape and size).

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About

author
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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