Crunchy Chakkuli

Chakkuli /Chakli/ Muruku is one of the favourite munching snack at any time of the day. I do love it . I also wants try varieties of chakkuli but not going beyond the tradition. I always think of what to do and how it might taste.

This Crunchy Chakkuli also from Traditional way but just made it bit easy. I have tried roasted and powdered urid dal and rice powder. Here I have pressure cooked Urid dal and then added to flour and made chakli dough.
When you are trying the recipe please do try in smaller quantity, so that even if it turns bad you do nt feel sad, or you can use your creativity and turn then as something else.
Let us see the recipe Now :

Things Needed :

Rice flour :  3 Cups
Boiled Urid Dal : 3/4 Cup
Roasted Chenna / Putani /Hurikadale : 1/2 Cup
Sesame Seeds : 1 Tablespoon
Red chilly powder : 1 Teaspoon
Jeera /Cumin Seeds : 1 Tablespoon
Salt : As required
Butter : 1 1/2 Tablespoons
Oil : To Fry : 2 Cups or little more
Mould and the plate

Method : 

1. Wash and pressure cook urid dal and leave it for cooling. Smash the cooked urid dal nicely.
2. Dry grind roasted chenna/hurikadale/putani and keep it aside.
3. Take a big bowl and add rice flour, powdered chenna, chilly powder, salt and butter.
4.  Add jeera/cumin seeds and sesame seeds. Mix all the ingredients nicely.

5. Add smashed urid dal and mix all the ingredients nicely once again.
6. Add water little by little and prepare the chakli dough. ( It should not be too loose or tight ).
6. Kneed the dough well and divide them in to small portions.

7. Wash chakli mould and insert chakli plate inside.

8. Take a portion of chakli dough and put it inside the mould.
9. Now you press the chakli mould on a plate and give a round shape to chakkuli.
10. Press and prepare chakkuli on a tray or plate.

11. Keep a pan on the fire and heat. Add oil and let it get hot.
12. Put these circle shaped chakkuli to hot oil and fry on both sides till they turn crisp. ( On medium flame).

13. Put the done chakkuli on a kitchen tissue so that extra oil can be absorbed by tissue.

14. Repeat the same and prepare the remaining chakkulis

15. Now chakkulis are ready to serve. Put them in a air tight box or bottle and store.

Note :

Cook dal with 1/2 cup of water. Let it cook nicely. Soft dal is easy to smash it. You can grind the dal instead of using the hand to smash.
You can also use more chilly powder to give chilly taste. Adding more butter turns chakkuli very soft and it might dissolve in oil while frying. So do not add more butter. Water use should be very little at time, just add enough water and prepare dough. If the dough turns very loose it might absorb more oil and chakkuli will not be proper. If the dough turns very thick, you may have to put your energy to press the mould to prepare chakkuli. Poori dough consistency will be perfect. Adding more oil to fry is an option. I use minimum oil to fry. Fine rice powder should be used.
Time : 30 to 35 Minutes.
30 to 40 Chakkulis can be made. ( According to size ).

Chakkuli and Ompudi Plates.

You can also prepare Ompudi /thin khara Sev with the same mix and using Khara Sev plate.

Ompudi - Plate 

Soft Mysorepak

Mysore Pak is one of the yummy sweet that most of us like it. 

Celebrating this sweet with festival is a divine thought too. 

Let us celebrate this Deepavali 2018 with Soft MysorePak.

There is a story about this Mysorepak How it has got its name Mysore pak.

The story goes like this.  This Sweet Mysore pak was first time prepared during Shri Krishna Raja Wadiyar Rule in Mysore. 

Shree Krishna Raj Wadiyar was ruling Mysore that time. He was fond of sweets they say. He asked his palace cook Mr. Kakasura Madappa to prepare some thing nice, tasty and delicious. Madappa just prepared the mixture of sugar, ghee and gram flour/channa flour/besan flour. The sweet turned so nice as golden colour. King Krishna Raja Wadiyar ate this sweet,  which melted so easily and it was delicious. He was curious to know the name of this sweet. When he asked Madappa, he did not know what to say/ because he never thought of the name for this sweet. He suddenly uttered Mysore pak. It is done in Mysore first time and the pak means pakam /cooking. The name Mysore pak got its name in this way.

Let us see the recipe Now :

Things Needed :

Channa flour /besan /gram flour : 1 Cup

Sugar : 2 Cups

Ghee : 2 1/2 Cups

Cardamom : 3 to 4 pods.

Method : 

1. Dry roast channa flour till the raw smell disappear. 

2. Remove the pods from cardamom and powder it.

3. Melt the ghee into liquid form and keep it aside.

4. Apply ghee to plate /tray and keep it aside.

5. Now put sugar in a big bowl and keep it on the fire. Add 1/3 of water and melt it completely.

6. Stir in between and mix it well. Sugar liquid starts to bubble. 

7. Check for 1 string consistency. Le the flame be very low.

8. Slowly add roasted besan and stir. Add ghee in between and should stir continuously. 

9. Keep on adding ghee and stirring. It slowly change its colour. Stir and put each time a tablespoon of ghee and stir.

10. Leave the stirring for few seconds and stir again. You can see the content turning golden colour.

11. Leave it for few seconds and stir again. It starts to come up. Stir and let it come up again. Add cardamom powder. 

12. Again leave it for 2 seconds and shift the Mysore pak content to a ghee spread tray /plate.

13. Cut it according to your wish when it is hot. But do not try to remove it when it is hot. 

14. Let it cool down. Now remove the pieces slowly and put it in a air tight box.

15. Soft Mysore pak is ready to serve.

Note :

Do not allow the content to get hard. The proportion should be the same as mentioned above. You can remove the ghee which oozed out from Mysore Pak while shifting it to a plate. Do not go on stir till it hardens. Just stir twice or trice after it changes its colour 

Time : 30 Minutes.

Serves : 12 to 14 Pieces. ( According to size ).