Crunchy Chakkuli ( Rice flour - Besan - Roasted Chenna).

Chakkuli/Chakli /muruku what ever you call it, it is one of the most favourite snack for most of us. It is said God Krishna, Lord Ganesha loved to have chakkuli on their festival. Varieties of chaklis available and prepared. some traditional, some twisted.

Here is Crunchy Chakkuli which comes out perfect and not to mess up your whole time.
Ganesha Chaturthy /Ganesha festival is here tomorrow. You can prepare this chakkuli for prasadam /neivedya and then enjoy eating this Crunchy Chakkuli later with festival feast.
Let us see the recipe now :
All You need is Fine rice flour, besan/channa dal flour and roasted chenna/Huri kadale/pottu kadale, some simple spices and oil to fry. 

Things needed :

Rice flour : 3 Cups
Roasted Chenna /Hurikadale :1/2 Cup
Besan/ Channa dal powder : 1/2 Cup
Butter : 2 Tablespoons
Salt : As required
Chilly Powder : 2 Teaspoons
Till/Sesame seeds /Elllu : 1 Tablespoon
Jeera/Cumin Seeds : 1 Teaspoon
Oil : To Fry : 2 to 3 Cups

 Method :

1. Dry grind roasted chenna and keep it aside.
2. Take a big bowl and add rice flour, roasted chenna flour, salt, besan.channa dal flour, red chilly powder and butter. Add jeera/cumin seeds and til/Yellu/Sesame seeds.

 
3. Mix all the ingredients nicely and then slowly add water and prepare chakkuli dough.
4.Kneed the dough nicely and divide it as small portions.

5. Wash and clean the chakkuli mould and insert the chakkuli plate inside.
6. Put a portion of chakkuli dough into the mould. Close the lid and keep aside.
 7. Keep a pan on the fire and heat. Add two cups of oil and let it get hot. ( Medium flame).

8. Now press chakkuli mould straight to the pan. Let chakkuli fall slowly in hot oil and it starts to fry and turn golden brown. Turn chakkuli to the other side and fry.

10. Now remove the done chakkuli to a bowl and put them on kitchen tissue.

11. Repeat the same and prepare remaining chakkuli.
12. Store in air tight box once the chakkulis are cooled.
13.Serve Hot Chakkuli with a cup of coffee, tea, juice or any other drinks.

14. We had it with a cup of tea.

 Note :

Remember that fine rice flour gives the best result. Adding more/less chilly powder is optional. Adding more butter dissolves chakli while frying. So do not add more butter. Adding only jeera/cumin seeds or sesame seeds is optional. Adding more roasted chenna will turn chakli very soft and it cuts into very small pieces or turns into powder while frying. So be careful while adding roasted chenna.
Time : 40 Minutes.
Serves : According to your serving.  

Kai Kadabu.( Coconut - jaggery Sweet Kadabu).

Kai kadabu is made with coconut, jaggery, cardamom and rice flour. Kai kadabu is a sweet item and you can have them for breakfast evening snack or for dinner too.
Things Needed :
Rice Powder : 2 Cups.
Coconut : 11/2  Cup .
Jaggery  : 1.2 cup.
Salt : a pinch .
Cardamom : 5 to 6 Seeds.
Water : 3 Cups.
Method :
Powder cardamom. Keep jaggery on the pan and heat. Add fresh coconut ( 1/2 cup ).  and mix on low flame nicely till it mixes well. ( First it will be little watery and then thickens. Do not stir its too hard. ) Remove from the pan when it mixes well.  Add cardamom and leave it for cooling.
Now keep a big pan on the fire. Put 3 cups of water. Let the water boil. Now add rice powder to the boiling water and stir for 2 to 3 minutes. Remove from the pan  and mix it nicely. ( You can wet your hand with normal water in between to mix the hot rice flour mixture nicely).
Take a handful of dough and flatten it on the palm.  Add 1 tea spoon of coconut jaggery mixture and close the edges.  Do the rest with same and prepare kaikadabu.  Now you arrange these kadabus in a idly cooker or pressure cooker and cook for 25 to 30 minutes. Serve Hot Kai kadabu with a spoon of fresh ghee on the top.
Note : Must put 2 to 3 cups of water in a idly cooker or pressure cooker . Keep a bowl or plate and then keep another plate on the top o;f the bowl  and then arrange it on the second plate and cook Kai kadabu. See that the water from does not touches the kadabu. .  Can use more coconut mixture if you wish. Can add more jaggery to the coconut mixture.  Can touch with ghee instead of water while flattening the rice dough.

8 to 10 small Kaikadabus can be made.