Preparation Time :25 mins | Cooking Time : 20 Mins (for 1 cup flour)| Makes:23 chakkli approx
Rice* 4 cups ** Urad dal 1 cup Channa dal 2 cups Coriander seeds 1/2 cup Cumin seeds 1/4 cup * I used ponni parboiled rice. You can use raw rice too ** I used a small cup measure (100 ml cup) For 1 cup ground flour Butter 2 tsp Hot oil 1 tsp Red chili powder 2 tsp Sesame seeds 1 tsp Salt as needed Asafoetida 2 pinches Water to knead the dough Oil for deep frying.
Video of Maharashtrian Chakli
Method:
For making the flour
- Dry roast the rice, channa dal , urad dal and coriander seeds, separately for 3-4 minutes. Do not get it burnt.
- Lastly add cumin seeds and switch off the flame.
- Mix everything and grind this into a fine powder. Rice mill works out better for this.
- For my friends residing in Singapore, i was told by a friend that there is a flour mill nearby bedok. Finally found that and get the flour done there. Check out the address in this link.
- Coming to the recipe, keep the flour ready.
- Take 1 cup of flour in a wide bowl. Add red chili powder, salt, asafoetida, sesame seeds butter and oil to the flour.
- Mix well and add enough water and knead the dough into a non sticky one.
- Use single star achu and put a portion of the dough into the Chakkli press.
- In a greased plate or on butter paper, start making chaklis.
- Heat oil and gently take it put the chaklis into the oil.
- Fry in medium flame till the oil sound subsides. Flip it in between,
- Take out and drain in a kitchen towel.
- Crispy chaklis are ready.
- Alternatively you can directly squeeze the murukku onto the oil, if making proper round chaklis are time consuming. Please watch the videogiven above to get an idea on this.
- Repeat this for the rest of the flour.
- Do not knead the dough in bulk. Make it little by little.
- Kneading in bulk spoils the taste and colour of the chakkli.
- Add red chili powder according to your taste. The chakkli was medium spicy. You can skip the red chili powder too.
- Adding hot oil while making the dough brings out crispiness to the dough.
- If you do not have a flour mill in your place try making it by sieving all the flour and dhaniya powder and jeera powder. Though i have not tried personally hopefully it should come out well.
- There are many variations to the flour recipe, some people add sago, poha and also the proportion of the rice:dal varies. Just stick to one recipe and follow the same for best results.
