Friday, June 19, 2020

Moong Dal Chakli 2

Moong dal chakli is crispy, crunchy and it is always nice to have these home made crunchy food.
HOME MADE is always a best thing and we are really lucky to have it. You are sure of what you eat.


I have used moong dal, rice flour, chilly powder, jeera, ingh, sesame seeds and rice flour.
This type of Moong dal chakli is nice to munch, though I have already tried moong dal chakli in different type, this looks yummy, more crunchy and it is always good to try.
Chakli is always good to have with a cup of coffee or tea. 
I am a chakli lover. Yes. My doddamma used to scold me for that, not to eat so much oily food. During Gokulastami she used to prepare a big tin of Chakkuli those days. The preparation of chakkuli is not at all easy during those days.
She used to wash the rice and dry it on the flour and then dry roast urid dal. These are to be ground with the stone grinder by using their hands to turn the stone on the top. The flour then to be collected and then sieve it, again grind it in the same way. It used to lots of labour behind the chakli process.
The Chakkuli she used to make is to be fantastic and now it is only a remember. 
Let us see the recipe now :

Ingredients :

Moong dal :  1/2 Cup
Rice flour : 2 Cups
Chilly Powder : 1 Teaspoon
Sesame seeds : 1 Tbs
Butter : 2 Tbs
Salt : As required 
Oil : To Fry : 2 Cups

Method :

1. Wash and cook moong dal. (Pressure cook).


2. Grind it to paste consistency once it is cooled.


3. Take out to a big bowl and mix it nicely.


4. Add chilly powder, sesame seeds, salt and jeera.


5. Add rice flour and 2 tbs of butter and mix it well.


6. Add water little by little and prepare the dough.

7. Kneed the dough well and put a small portion of dough in chakkli mould. 


8. Keep a pan on the fire and put oil. Heat the oil.
9. Press chakkuli dough into hot oil and fry.


10. Fry on both sides till it turns slightly golden brown and take it out from the oil.


11. Put it in the big bowl. 


12. Prepare the chakkuli with remaining dough. 


13. Chakkuli is ready to serve.


14. Crsipy and crunchy chakkuli is ready to munch.

Note :

Use of hot oil instead of butter is optional. I have used butter. Fry chakkuli in medium and hot oil.
Kneed the dough well.
Time : 30 Minutes.


No comments:

Post a Comment

Unripe Mango Chutney

This Unripe Chutney is yummy with sweet and sour taste. It is classical chutney one can enjoy during Mango Season. Mango season is about to...

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.
Learn More →