Jack Fruit Rave Rotti

Jack Fruit season is almost over and you need to wait for fresh fruits for next season. 
Just before the season  I got this fruit from my sister. She lives in Kadiyali./Udupi. The fruits are very tasty and we do long for this jack fruits to have at least once a year.

Viji's house the jack trees did not bare many fruits, because This year the fruits just fell off before it got ripening. Some thing must have happened since there was no rain until July end and the trees must have suffered  of no rain. It did not bare many fruits and the ones started to grow it fell off and rotten. A few were there to eat. So she gave us one Jack Fruit and it took long time to ripe. Any ways we were lucky to have.
Jack fruit rotti is very tasty and you can have them for breakfast or dinner.
It is easy, quick and healthy too. 
I have used medium size rave/rava/semolina, very little coconut, jack fruits and salt. The sweetness in the fruit adds the sweet. Extra sweet is not used here.
Let us see the recipe now :

Things Needed :

Jack fruits : 1 Bowl (15 to 20 fruits).
Medium size Rava/Semolina/Sooji : 2 Cups
Coconut : 3 to 4 Tbs
Salt : To taste.
Oil : 3 to 4 Tbs

Method :

1. Cut jack fruit into small pieces.

2. Grate coconut and grind it with jack fruit pieces. Do not add any water while grinding.
3. Take it out from the mixi jar to a bowl.
4. Add salt and mix 2 cups of medium size rava.

5. Mix the batter well. Add little water if required only.

6. Keep a pan on the fire and heat. Clean it nicely with a clean towel or kitchen tissue.
7. Sprinkle some oil on the tava and spread around it. Let the flame be very low.
8. Take a handful of the batter and spread it as thin as you like.

9. Sprinkle some oil on the top, cover and cook for a minute.
10. Turn the other side and cook for 30 seconds.

11. Jackfruit rotti is ready to serve. Repeat the same with remaining batter.

12, Serve with any side dish of your choice. We had it with ghee and chutney powder.

Note : 

Do not add any water while grinding. Adding more coconut is optional. The ground mixture has moisture and it mixes well with rava. Or you can add only if it is necessary. The batter should be bit thicker than idli batter. Adding jaggery is optional. I did not add any spice or sweet except salt.
Time : 30 Minutes

Serves : 3 to 4 (As you serve).

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.