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.

Coconut - Jaggery Kadubu

Coconut - Jaggery Kadubu is also known as Kai kadubu, is delicious and finger licking kadubu for Udupi People.

I have already prepared this Kayi Kadubu/Coconut Jaggery Kadubu in different methods. Here is one more method that you can prepare soft and yummy Coconut - Jaggery Kadubu.

This type of Coconut Kadubu I have seen in sister Sujatha's house in Udyavar.

Coconut - Jaggery Kadubu done in this way stays soft even when it is cooled.
This time I have tried this with Rice flour and used home grown Turmeric leaves. So happy to use home grown Turmeric leaves, its pure and no chemical menure is used.
The procedure is simple. The procedure goes like this. Boil water and put fine rice flour, stir continuously till it turns as one whole ball. Put off the fire and leave it cool a bit. Then kneed the dough nicely and divide into small ball. Roll these balls like small chapati, fill in the sweet jaggery coconut mixture and fold it. Place this in turmeric leaf. Close the leaf by two sides and steam cook for 30 to 40 minutes. The aroma of cooked coconut jaggery spread the house and you crave to eat the food you prepared.

The coconut jaggery mix is prepared this way. Grate fresh coconut and powder jaggery. Powder 4 to 5 cardamom pods into powder. Put this mixture of coconut- jaggery - cardamom mixture in a pan and stir for a while till the moisture (water content) disappear. But let the mixture have glossy look. (Do not stir till it gets dry). Coconut - Jaggery mixture is also ready to use.

Now we will prepare Turmeric leaves Coconut Jaggery Kadubu.

Sweet Tooth Lovers really love to have this Kadubu.
Healthy way of eating is always good for health.
Jaggery is used and jaggery has loads of healthy properties.
Coconut is good for health too.
The coconut - jaggery mixture can be used for preparing modakas.
This is steamed food.
Let us see the recipe now :

Things Needed :

Rice flour : 2 Cups
Boiling water : 3 1/2 Cups
Grated Coconut : 1 Bowl (1 Small coconut).
Jaggery : 1/2 Cup or little more
Ghee : 1 Teaspoon
Salt : A little
Cardamom : 3 to 4 Pods
Turmeric Leaves : 6 to 8

Method :
1. Wash turmeric leaves and cut into 1/2 and keep them aside.

2. Grate coconut and powder jaggery and cardamom.

3. Keep a pan on the fire and add coconut jaggery -cardamom mixture.

4. Stir nicely till it the moisture disappear. Put of the fire and let it cool.

5. Keep a big pan and put 3 glasses of water. Add 1ts of ghee and let it boil.
6. Add a very little salt. Put rice flour slowly once the water starts to boil.

7. Stir slowly and continuously till it turns as one whole ball.

8. Put off the fire and let it cool a bit. (Not completely).
9. Wet your hands and then kneed the rice flour dough nicely.

10. Divide them into small portions. (Turn them as small ball shape).
11. Roll them as small poori and place the coconut mixture inside and fold it.

12. Place this folded Kadubu in turmeric leaves and arrange them in a plate.

13. Keep a steamer or pressure cooker on fire and put little water in it. Place a plate.

14. Keep all the kadubu kept in turmeric leaves. Arrange them nicely.

15. Steam cook for 35 to 40 minutes on medium flame.

16. Open the lid and check by piercing a knife edge to kadubu. It should not stick.

17. Take out the kadubu from turmeric leaves and serve.

18. Serve with spoon of ghee on top.

Note : 

Rice flour should be very fine to get good Kayi Kadubu.
No need to use more ghee. Adding a tsp of ghee helps the rice flour not to get stuck at the bottom.
One must use fresh coconut. Use of more jaggery is optional.
Total Time : 50 Minutes.
Serves : 4 to 5 

Same dough and same coconut Jaggery mixture....Modakas 

Cucumber - Akki Rotti

Akki Rotti /rice rotti is good food for dinner or breakfast. This is the plain rice rotti turned as spicy cucumber rice rotti. It is good for health easily digestive and yummy to eat.

I have used a cup of cucumber chutney which I prepared in the morning for breakfast to have it with dose.
I have used that cucumber chutney, rice flour, 1/2  cup of boiling water and salt.

Let us see some benefits of Cucumber in our diet.

Cucumber is filled with nutrients, vitamins, minerals and healthy properties. They are good water content vegetable. It is low in calories with healthy benefits. It is good for digestion and it helps to lower the blood sugar levels. Good for skin and hair. Cucumber has good source of fiber and good for people who suffer from constipation. It has good amount of antioxidant properties. Eating cucumber is good for people who follow diet food.

How to prepare Cucumber Chutney?

Grind a cup of fresh grated coconut, 1 cucumber, 2 green chilly. Shift the ground chutney to a bowl and add half cup of curd. Add salt and mix it well. No Need to add water while grinding. Season with mustard seeds and ingh/Asafoetida. Cucumber chutney is ready to serve.

No Onion or No Garlic is added to "Cucumber Akki Rotti".

Things Needed :

Rice flour :  3 Cups
Cucumber Chutney : 1 Cup
Boiling water : 1/2 Cup
Ghee : 2 Tablespoons
Normal Water : Required water quantity.
Salt : A little

Method :

1. Take a big bowl and add rice flour and 1/2 cup of boiling water. Leave it for 5 minutes.

2. Add cucumber chutney and mix it well.

3. Add required normal water and prepare the dough.(It should be soft).

4. Divide the dough into small portions. Keep 1/2 cup of dry rice flour in a bowl.

5. Now take a small portion of the dough and dip in dry flour.

6. Roll as chapati. (Do not put any pressure while rolling chapati).

7. Keep a pan on the fire and heat. Put rolled akki rotti and cook on medium flame.

8. Press rotti with a small clean kerchief or cloth so that it puffs up.

9. Flip the other side and cook.

10 Take out from the tava once it is cooked, add little ghee and serve hot spicy akki rotti with choice of your side dish.

11. Repeat the same and prepare the remaining rotti.

12. We had this with Vegetable Kootu.

Note :

Do not make the dough very watery. You will not be able to roll rotti. Adding the dough in dry flour helps the rotti to be rolled well. Do not put weight while rolling rotti. It might tear.
Adding hot boiling water helps the rotti to be soft. Just add 1/2 cup, cover the flour and leave it for 5 minutes. Then mix the flour nicely by adding cucumber chutney and required water.
Pressing rotti while cooking will help to fluff the roti. No need to put the rotti directly on fire.
Do not add any oil or ghee while cooking rotti.
Time : 30 Minutes.
Serves : 12 Rotis can be prepared.

Cucumber Chutney :