Crispy Chakkuli

Chakkuli /Cripsy Chakkuli/ Muruku/Chakli is loved by almost all people in the world. Crispy chakkulis are very good snack for all the age group. There are varieties of chakkuli available in the shops. But it is always better to eat home made food. Here is a Crispy Chakkuli tried by me. I am sure you all love to have it and do prepare and enjoy each bit of it.

I have used rice flour, thick variety of Avalakki/Aval/Poha and roasted chenna/Hurikadale/Pottu kadale.

Chakkulis are favourite of many and you can munch them at any time of the day. Good for kids snack box, travelling, ladies kitty party, festival or feast and any other type of parties to serve as starters.

We do love chakkuli and I always try different types of chakkuli recipes from different pages /groups whatsapp extra. This particular chakkuli recipe is from Indira Upadya's post in Healthy Home made food. The chakkulis were so inviting and it made me crave for chakkuli.  I did changes according to my taste and prepared chakkuli and they turned out crispy and crunch.We all loved it very much.

Let us see the recipe  :

Ingredients :

Rice flour : 2 1/2 to 3 cups.

Avalakki : Thick :  1 Cup

Roasted Chenna/Huri Kadale/ Pottu Kadale : 1/2 Cup

Butter : 1 to 1  1/2  Tablespoons

Sesame Seeds : 1 Tablespoon

Jeera/Cumin Seeds : 1 Teaspoon 

Chilly Powder : 1 Teaspoon

Salt :As required 

Water : As required 

Cooking Oil : 2 Cups

Method : 

1. Clean and dry grind Avalakki into powder form. 

2. Dry roast chenna slightly and dry grind it when it cools. Keep it aside. Dry roast rice flower for a minute and let it cool. 

3. Take a big bowl and put rice flour, powdered avalakki, powdered roasted chenna.

4. Add Butter, salt, chilly powder, sesame seeds and jeera/cumin seeds.

5. Mix all the ingredients nicely and then add required water slowly and prepare chakli dough. Kneed it the dough well. 

6. Kneed the dough nicely and divide the dough in to small portions.

7. Keep a frying pan on the fire and heat. Add oil and let it get heated. 

8. Take one portion of the chakkuli dough and fill in the chakkuli mould.

9. Press chakkuli on a plate or a wet towel. Put already pressed chakkuli in hot oil.

10. Let it fry on medium heat. Fry on both sides. Remove and put it on a kitchen towel/tissue.

11. Repeat the same and prepare rest of chakkuli.

12. Serve or eat whenever you feel like. Store it once it is cooled in a air tight box/bottle.

Note :

1. Dry grind avalakki into thin powder. Or it might stuck in the chakkuli plate while preparing chakkuli and is difficult to press chakkuli dough.

2. Avalakki absorbs water and the dough might turn hard. Take care of the dough and cover with wet clean towel. ( After preparing the dough). 

3. Kneed the dough well once again while inserting the dough into chakkuli mould. (It should be soft not watery). 

4. Fry chakkuli on medium heat. Fry nicely till they turn golden brown. Turn the other side and fry it. 

Adding more jeera/sesame seeds, chilly powder is optional. 

5. Adding more butter turns the dough very soft and it might absorb more oil. 

6. Try the small quantity first and then try the large quantity. ( Is always better to try small quantity).

7. Add more chilly powder makes the chakkuli very spicy. ( Not that good for kids and elders).

Time : 40 Minutes.

Serves : 25 to 30 Chakkulis can be prepared. (According to shape and size).

Green Channa - Mango Tokku Rice

Green Channa /Kadale kalu ( Kannada language/Karnataka/India) is available from December till February. I tried this channa with mango tokku which was prepared last year. It tasted yum.
You can try this dish with dried green channa too.

Lets see some benefits of eating Green Channa in our diet.
Green Channa is filled with fiber. They are good for controlling the blood sugar levels. It helps to keep you full for a long time. They are good for people who diet to loose weight.They are rich in protein and low in sodium. They  are rich in antioxidants. They contain vitamin B 9, vitamin A and C. They are rich in iron, magnesium, potassium and calcium. These minerals helps to keep our blood and bones strong.
I have used Mango Tokku, Green Channa, cooker rice and simple spices which are available in the kitchen store.
Green Channa - Mango tokku Rice is good for one pot meal, lunch box, travelling, brunch or dinner.
 Let us see the recipe :
No Onion or No Garlic in this  " Green Channa - Mango Tokku Rice ".

Things needed :

Cooked Rice : 2 Cups
Green Channa : Fresh /dried : 1 Cup
Mango Tokku : 2 Tablespoons
Cooking Oil : 2 to 3 Tablespoons
Groundnuts : 2 to 3 Tablespoons
Mustard seeds : 1 Teaspoon
Urid Dal : 1 Teaspoon
Curry Leaves : One Handful
Green chilly : 2
Salt : As required
Coconut :Fresh : 1 Cup ( 3 to 4 Tablespoons).
Coriander Leaves :  2 to 3 Tablespoons

Method : 

1. Wash and cook rice and let it be cool.
2. Remove the pods from channa plant and wash it once.
3. Cook till they turn soft.

4. Grate coconut and keep it aside.

5. Wash curry leaves, coriander leaves and green chilly. Cut coriander leaves and green chilly.
6. Keep a pan on the fire and heat. Add oil, mustard seeds, urid dal and let mustard seeds splutter.
7. Add curry leaves and cut green chilly. Add ground nuts and fry till they turn crispy.
8. Add cooked green channa and mix it well. Add Mango tokku and mix all the ingredients nicely.

9. Add cooked rice and mix it well. Let the flame be very low while doing the whole process.

10.Add required salt, little turmeric and a tablespoon of ghee. Mix it well.
11. Add coconut, cut  coriander leaves and mix once again. Shift the ready " Green Channa - Mango Tokku Rice to a serving dish.

12. Serve with a cup of curd and papad.

Note :

Use of any raw rice is optional. Water quantity should be
Basumathi Rice : 1 Cup : Water 2 Cups
Sona Masuri or any other kind of rice : 1 Cup Rice :Water : 3 Cups or little less.
Soak Green Channa if you are using dried ones.( Over night)
Drain water after cooking Green channa.
Use of more or less ghee is optional.
Use of fresh mangoes instead of Mango tokku is optional.
Use of chilly, more/less is optional.
Type : South Indian 
Time : 10 Minutes. (If cooked rice is done already) or Cooking rice : 20 minutes.
Serves : 3 to 4.
 Mango Tokku /Chutney