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.

Rice Flour - Moong - Urid chakkuli

Chakkuli ..chakkuli yummy yummy chakkuli. Crispy Chakkuli, Crunchy Chakkuli .

Oh, chakli, chakkuli, muruku, is one of the fried fritters from Karnata since ages. We have read about the pregnant women wants to have chakkuli, the kid wants chakli in her snack box, when the son in law arrive, there will be loads of snack but he likes chakli very much. We want to pack chakkuli while travelling to touring, picnic or even International visit, where son or the daughter waiting to see what all snacks are sneaked and traveled so far.
I am writing all this above because Chakkuli has so much importance in our Indian culture. For Gokulastami /Shree Krishna Janmastami we prepare chakkulis, Ganesha Festivals we do prepare and How can we forget our Deepavali, festival of life has to be have chakkuli. It is easy to prepare and pack, yummy to have and it has a long shelf life.
In Olden days or the days gone, chakkuli used to prepared with using urid dal and rice flower only. Days have gone and so much experiments, different ingredients also used for making chakkuli. Rava chakkuli, Same /little millet chakkuli, palak chakkuli, potato chakkuli, cashews chakkuli, Aval/Poha chakkuli, ragi chakkuli, jolada chakkuli, so the list goes on.
For the festival I have tried here one of the yummy chakkuli recipe and I am sure you too will surely like it, prepare it and enjoy it. It is soft, crispy, crunchy and of course easy.

Just remember you do not use much of roasted chenna, only 2 tablespoons.
I have used rice flour, cooked moong, urid dal, sesame seeds, roasted chenna, little jeera and butter.
The butter also should be minimum or chakkuli might absorb more oil while frying.
No need to roast any thing. Just cook dals separately and then mix it nicely.

Here is the recipe :

Ingredients :

Fine Rice Flour :  3 1/2 to 4 Cups
Urid dal : 1/2 Cup
Moong dal : Little less than 1/2 cup. 2 to 3 Tablespoons
Roasted Chenna /Huri Kadale /Pottu Kadale : 2 Tablespoons
Butter : 2 Tablespoons
Red chilly Powder : 1 Teaspoon
Jeera : 1 Teaspoon
Sesame Seeds : 1 Tablespoon
Oil : 2 Cups (To Fry)
Salt : As Required
Chakli Mould

Method :

1. Wash and cook urid dal and moong dal separately with required water. (Pressure cook).
Let it cool.

2. Dry grind Roasted Chenna / Huri Kadale / Pottu Kadale and keep it aside.
3. Put cooked dals in a big bowl. Smash it nicely. Add salt, rice flour, jeera, sesame seeds, chilly powder and butter.

4. Add dry ground Roasted Chenna and mix all the ingredients nicely.
5. Now add required water and prepare chakli dough. (Add water little by little).

6. Divide the dough into small portions.
7. Take a handful of dough and insert it inside the chakli mould.

8. Press the chakli on the clean cloth.

9. Keep Oil on the fire and heat.

10. Fry chakli in hot oil on medium flame. Fry on both sides.
11. Remove from the hot oil and put it on a kitchen tissue.

12. Repeat the same with remaining dough and prepare the remaining chakkuli.
13. Keep it in a big bowl and let it cool.

14. Store crispy chakkuli in a airtight box or bottle.

15. Serve with a cup of coffee/tea/juice anything of your choice.

Note :

Remember the chakkuli will be so soft while preparing./pressing. Do it carefully or it might break while leaving in oil.
Moong dal adds to the taste. You can dry roast a little and then use it. I have not done it. Let the moong be lesser than urid dal. Adding roasted chenna is optional. Adding hot oil (2 to 3 tbs), instead of butter is optional. Keeping more oil for frying is optional. Adding  more red chilly is optional.
Time 40 to 60 minutes.
Serves : As per your desire

Shelf life : Nearly 2 Weeks.

Crunchy Chakkuli

Chakkuli /Chakli/ Muruku is one of the favourite munching snack at any time of the day. I do love it . I also wants try varieties of chakkuli but not going beyond the tradition. I always think of what to do and how it might taste.

This Crunchy Chakkuli also from Traditional way but just made it bit easy. I have tried roasted and powdered urid dal and rice powder. Here I have pressure cooked Urid dal and then added to flour and made chakli dough.
When you are trying the recipe please do try in smaller quantity, so that even if it turns bad you do nt feel sad, or you can use your creativity and turn then as something else.
Let us see the recipe Now :

Things Needed :

Rice flour :  3 Cups
Boiled Urid Dal : 3/4 Cup
Roasted Chenna / Putani /Hurikadale : 1/2 Cup
Sesame Seeds : 1 Tablespoon
Red chilly powder : 1 Teaspoon
Jeera /Cumin Seeds : 1 Tablespoon
Salt : As required
Butter : 1 1/2 Tablespoons
Oil : To Fry : 2 Cups or little more
Mould and the plate

Method : 

1. Wash and pressure cook urid dal and leave it for cooling. Smash the cooked urid dal nicely.
2. Dry grind roasted chenna/hurikadale/putani and keep it aside.
3. Take a big bowl and add rice flour, powdered chenna, chilly powder, salt and butter.
4.  Add jeera/cumin seeds and sesame seeds. Mix all the ingredients nicely.

5. Add smashed urid dal and mix all the ingredients nicely once again.
6. Add water little by little and prepare the chakli dough. ( It should not be too loose or tight ).
6. Kneed the dough well and divide them in to small portions.

7. Wash chakli mould and insert chakli plate inside.

8. Take a portion of chakli dough and put it inside the mould.
9. Now you press the chakli mould on a plate and give a round shape to chakkuli.
10. Press and prepare chakkuli on a tray or plate.

11. Keep a pan on the fire and heat. Add oil and let it get hot.
12. Put these circle shaped chakkuli to hot oil and fry on both sides till they turn crisp. ( On medium flame).

13. Put the done chakkuli on a kitchen tissue so that extra oil can be absorbed by tissue.

14. Repeat the same and prepare the remaining chakkulis

15. Now chakkulis are ready to serve. Put them in a air tight box or bottle and store.

Note :

Cook dal with 1/2 cup of water. Let it cook nicely. Soft dal is easy to smash it. You can grind the dal instead of using the hand to smash.
You can also use more chilly powder to give chilly taste. Adding more butter turns chakkuli very soft and it might dissolve in oil while frying. So do not add more butter. Water use should be very little at time, just add enough water and prepare dough. If the dough turns very loose it might absorb more oil and chakkuli will not be proper. If the dough turns very thick, you may have to put your energy to press the mould to prepare chakkuli. Poori dough consistency will be perfect. Adding more oil to fry is an option. I use minimum oil to fry. Fine rice powder should be used.
Time : 30 to 35 Minutes.
30 to 40 Chakkulis can be made. ( According to size ).

Chakkuli and Ompudi Plates.

You can also prepare Ompudi /thin khara Sev with the same mix and using Khara Sev plate.

Ompudi - Plate