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 ( 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.  

Roasted Chenna - Avalakki Chakkuli

ಚಕ್ಕುಲಿ/ ಚಕ್ಲಿ ಚಕ್ಕುಲಿ/Chakkuli is a famous fried crispy and crunchy munching snack. 

There are many ways to prepare this Chakkuli/Chakli. I have tried and tasted varieties of chakkuli.
Here is one more way that you can prepare yummy, crispy chakkuli and you can enjoy then at any time of the day.
All you need is fine variety of rice flour, avalakki/thick variety of poha, roasted chenna and little butter. Red chilly powder, sesame seeds, jeera / cumin seeds and salt.
Let us see the recipe now :

Things Needed :

Rice Flour : 3 Cups
Avalakki/Thick Variety of Poha : 1 Cup
Roasted Chenna/Huri Kadale /Putaani : 3/4 Cup.
Salt : As required
Sesame seeds : 1 Tablespoon
Chilly Powder : 1 Teaspoon
Butter : 2 Tablespoons
Oil : 2 Cups ( To Fry chakkuli ).
Chakli Mould .

 

Method : 

1. Clean sesame seeds and keep it aside. ( I have used black sesame seeds).
2. Clean and powder avalakki in a dry mixi jar. ( It should be fine powder).
3. Powder roasted chenna and keep it aside.

4. Take a big bowl and put rice powder, ground avalakki, ground roasted chenna, butter, rice flour, salt, sesame seeds, red chilly powder and mix it nicely.
5. Add water ( little by little) and mix all the ingredients nicely and prepare chakkuli dough.

6. Keep a frying pan on the fire and heat. Add oil, let it get hot. ( On medium flame).
7. Divide the chakkuli dough into small portions.
8. Wash chakli mould and fill in small portion of the dough and roll the top portion of the mould.

9. Squeeze out chakli dough in hot oil and fry on both sides till they turn slightly golden brown.

 10. Remove the done chakkuli and put it on a kitchen tissue, so that extra oil will be absorbed by the tissue.

11. Prepare chakkuli with remaining dough.

12. Let it cool. Put them in a air tight box and serve/eat.

  Note :

The chakli dough should be soft, you need to kneed the dough nicely. It should not be watery. ( It might absorb more oil). Adding chilly powder is optional. Adding white sesame seeds is optional. Do not add more butter. The dough will turn very soft and it will be curdled in oil while frying.
Time : 40 Minutes.
Serves : 2 Medium sized bottles.