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.

Crispy Nippattu

Crispy Nippattu is a fried dish. Nippattu / Rice fritters are very famous crunchy fried dish. We can munch it at any time of the day. It is nice to have with a cup of coffee or tea or Juice.

These crispy Nippattu has little Millet flour and chiroti rava /thin variety of rava in it.
I have used rice flour, chenna /hurikadale /pottu kadale, millet flour, chilly powder, jeera, ingh and little rava/semolina in it.
I tried this fried fritters and it was really yummy. Some people do not like very crispy and they want the bite to be bit hard too. I thing Millet flour adds the crunchiness and the bit hardness to Nippattu.
Mr. Sadashiva Mailankody has put up this recipe and as usual I tried this Nippattu since it is a fried dish. I am very much love the varieties of fried dishes.
No Onion or No Garlic is used in this Nippattu.

Things Needed :

Rice flour : 2 1/2  Cups
Jola/Millet flour : 1/2 Cup
Putani/chenna /Huri Kadale : 1/3 cup
Butter : 2 Tablespoons
Salt : As required
Chilli Powder : 1 1/2 Teaspoon
Jeera /Cumin seeds : 1 Teaspoon
Sesame seeds : 1 Tablespoon
Oil : 1 1/2 Cup

Method :

1. Dry roast rice flour for 2 to 3 minutes. Let it cool
2. Add millet /Jola flour .
3. Dry grind chenna /putani and add it to rice flour.
4. Now add butter, red chilly powder, salt, sesame seeds, jeera and little ingh.

5. Mix all the ingredients nicely and add required water and prepare the dough.

5. Kneed the dough well and divide them into small portions.
6.Take a butter paper or put little oil on your palm.
7. Take a small portion of the dough and spread it slightly and make small pooris

.

 8. Keep a frying pan and put oil. Heat and let it got hot.
9. Put the small puri in hot oil. lower the flame and fry on low and medium flame.

10. At time you can fry 3 to 4 puris. Fry on both sides and remove it from the pan.

11. Put it on the kitchen tissue. Repeat the same and prepare all the Nippattu.

12. Now let it get cool. Put them in a air tight bottle or box.
13. Serve it with a cup of coffee /tea/juice.

14. Munch at any time you want to.

Note :

Frying on low flame helps the Nippattu to get crispy. You can use hot oil instead of butter.
Do not add much oil. It might get broken in to pieces while frying.
Adding more chilly is optional. Do not add more Huri Kadale /putani/roasted chenna. Nippattu dough turns very soft and you might not get the round shape.It might absorb more oil.
Time : 40 Minutes.
Serves : 20 to 25 Nippattu.

Badam Poori

Badam Poori is a delicious sweet dish. It is  sweet  friedfritter. It can be relished as desert. People do eat with Rabdi. ( Thick Milk contain sugar ).

I wanted to try this Badam Poori from a long time. So here are Badam Pooris done. It is delicious, yummy and superb.
Badam Pooris are crispy, crunchy sweets if they come out well. No need to dip them in sugar syrup for a long time. Just dip them and take it away.
I have used Maida /All purpose flour, sugar, badam/almonds and some cardamom. Let us see the recipe now :

Ingredients :

Maida : 2 Cups
Sugar : 2 Cups
Badam /Almonds : 10 to 15
Cardamom : 6 to 8
Dry Coconut gratings : 2 to 3 Tablespoons
Ghee : 2 Tablespoons
Oil :For frying : 1 to 1/2 Cup :
Salt : A pinch

Method :

1. Mix maida /all purpose flour with 2 tablespoons of ghee and little salt.

2. Add water and prepare chapati dough. ( It should be thick consistency). Keep it aside.

3. Powder almonds/badam and keep it aside. ( Dry grind coarsely ).
4. Powder cardamom and keep it aside.
5. Keep a pan and put sugar and a glass of water. Keep it on low flame. Stir in between.

6. It should get thick syrup consistency. ( Little more than one string consistency). Add powdered cardamom.

7. Now kneed maida dough nicely and divide them into small portion. ( Small ball size ).
8. Roll them into poori shape and place a spoon of badam powder on it. Spread it around.

9. Fold it into half then quarter. Press a little at the edge with fork or finger,

10. Repeat the same pooris and keep it aside.
11. Now keep a pan on the fire and heat. Add oil and let it get hot. (Medium flame).
12. Add 2 to 3 pooris in hot oil and fry on low flame. (Reduce the flame to low). It helps badam poori to be crispy.
13.Fry on both sides and take it out and put it in sugar syrup. Just leave them for a minute, ( Turn both sides to get sufficient syrup on both sides).

14. Take it out and arrange them on a plate.

15. Repeat the same frying and dipping in sugar syrup process. Arrange them nicely and add dry coconut on the top. ( Optional ).

16. When it cools it taste better. Serve as a desert or munch at any time of the day.

Note :

Bind the edges nicely so that almonds will not come out of poori. Fry them on low flame to get poori to be crispy. Crispiness stays only for a day or 2. Then pooris turn soft. Instead of dipping them in sugar syrup you  can prepare coconut sugar mixture and put them on hot poori once it is fried. (Optional ).
Remained sugar syrup can be used for some sweet dishes to prepare. ( Re use ).
Adding ghee helps the poori to be crisp.
Time : 40 Minutes.
Serves : 40 to 50 Pooris.

Potato Balls

 These potato balls are yummy and easy to prepare. These potato balls can be good starters with some hot and spicy soups. Good for all age group because it is soft, filled with carrots and potatoes and flattened rice. I have tried this Potato balls for Recipe super stars group to cheer them up.

I have used boiled potatoes, carrots, methi leaves, ground nuts and some simple spices like chilly powder, garam masala.
Let us see the recipe now :

Things Needed :

Boiled potatoes : 2 to 3 ( Medium sized )
Carrots : 2
Methi /Fenugrik leaves : One small bundle. ( Only leaves )
Ground nuts : 3 to 4 tablespoons /1 Small bowl.
Flattened rice : Avalakki /Aval : 1 Small bowl.
Rava /semolina : 1 Small cup ( Medium size)

Spices :

Ginger : An inch
Green chilly : 1
Red chilly powder : 1/2 Teaspoon
Garam Masala powder : 1/2 Teaspoon
Salt : As required
Oil to fry  : 1 Cup

Method :

1. Wash and boil potatoes. Leave it for cooling. Peel off the outer layer.

2. Wash and grate carrots, cut coriander leaves, methi leaves and green chilly. Wash and remove the outer layer of ginger and wash it again. Grate it. Keep it aside.
3. Dry roast groundnuts and remove its husk. Dry grind in to powder. Remove from the mixi jar and keep it aside.Keep rava in a plate.

4. Take a big bowl. Add potatoes and smash it. Add avalakki, grated carrots, chilly powder, garam masala powder and grated ginger.

5. Add 2 tablespoons of powdered groundnuts, cut coriander leaves and methi leaves. Add required salt and mix it well.

6. Now divide the mixture into small portions and turn them as small ball shape.
7. Roll them on dry rava. Arrange them in a plate.

8. Keep a pan on the fire and put oil. Let oil get hot.
9. Fry potato balls in hot oil. ( Medium and low flame ).

10. Let it turn golden brown. Remove the potato balls from the oil and put it on a kitchen tissue

11. Cut a carrot as small stick and insert the carrot piece edge in  potato balls when it is hot Or the ball may break while inserting the carrot stick.
 Serve them as a starter with tomato ketch up or chutney.

12. We had it with coconut chutney and ketch up.

Note :

Do not use any water. Smashed potatoes will bind all the ingredients well. Use of more /less spice is optional. Small carrot pieces are done and inserted into potato balls. ( Just for fum )
Time : 30 Minutes.
15 to 20 Very small bondas can be fried.