Showing posts with label Chakkuli. Show all posts
Showing posts with label Chakkuli. Show all posts

Wednesday, October 11, 2017

Chakkuli ( Rice Flour- Urid Flour & Chenna Flour)

Happy Deepavali - Happy Deepavali - Happy Deepavali - Happy Deepavli To You All.

Deepavali is festival of lights and Goodies. Spicy and Sweet dishes are poured in distributing and eating 😉😃.
Chakkuli/Chakli is one of the easy dish that you can prepare in lots and one of the favourite Namkeen (Salty dish) of many.
Chukkuli is done in using different ingredients and their are varieties of  Chakkulis that you can prepare.
Here I have tried Chakkuli and is adopted from Madhura Pradeep's recipe. She has put up this particular recipe in FOODIE (cookery) blog. She is one of the admini in Foodie blog. It is one of my favourite blog also.
Madhura Pradeep is very interested in cooking and baking. Very creative  and got the Queen crown
for baking,from Our Main FOODIE Admini   Sadashiva Rao Mailankody. Madhura Pradeep 's interest in cooking made her to have her own Cookery blog recently.
A big thanks to Shri Kripa who is also a Foodie Group Admini, very intelligent, very good in cooking, informative, sincere and helpful to members in all manners. When I asked her to find about the writer of this recipe she helped me to get the recipe writer by checking  up the recipes. Thanks Shri Kripa for finding exact. That is happened to be our lovely Madhura Pradeep. Thank You Shri Kripa.
Shri Kripa also started writing foodie blog very  recently. All the best you 2 and keep going...It might help some one some where that is what I believe.
I have used urid dal, roasted chenna /Huri kadale/pottu kadale, rice flour, butter and white sesame seeds.
Instead of urid flour I have dry roasted urid dal and then powdered and used it. This particular Chakkuli does not take much oil and it is crisp, aromatic and stays fresh for many days.

Lets see the recipe Now :

Ingredients :

Rice flour : 4 Cups
Urid dal : 1 Cup
Roasted Chenna /Huri Kadale/Pottu kadale : 1 Cup
Red chilly powder : 1 Teaspoon
White Sesame Seeds : 2 Tablespoons
Butter : 2 Tablespoons
Salt : As required
Cooking Oil : 2 Cups


Method : 

1. Clean and dry roast Urid dal till the raw smell disappear. (Slightly golden brown). Let it cool. Dry grind and keep it aside.

2. Dry grind roasted chenna and keep it aside.

3. Take a big bowl. Add rice flour. powdered urid dal, powdered chenna dal, sesame seeds, salt and butter.

4. Mix all the ingredients nicely and then add required water. Prepare chukkuli dough. ( Not too hard or not too soft).


5. Kneed the dough nicely and divide the dough into smaller portions.
6. Apply oil to chakkuli preparing mould and place the chakkuli plate inside.
7. Put a portion of chakkuli dough and close the lid. Keep it aside.

8. Take a plate and press the mould and form chakkuli in circle shape. Prepare 4 to 5 chakkulis.
9. Now keep a frying pan on the fire. Add oil and let it get hot. (Medium flame).


10. Drop the prepared chakkuli and fry them on both sides till golden brown.


11. Remove the done chakkuli and place it on kitchen tissue. So that extra oil will be absorbed.
12. Repeat the same and prepare remaining chakkuli in the same way.


13. Hot chakkulis are ready to serve. Serve as you wish.

14. Let the fried chakkulis turn cool. Put them in a clean Jar. Enjoy when ever you feel like.

Note : 

I have used fresh roasted and powdered urid dal powder. It adds to the taste and aroma. You can  use ready available urid flour got from the shop. Dry roast the flour slightly just before using. Add only required butter. Adding more butter to chakkuli dough might spoil the chakkuli while frying. ( It might turn as powder because it turns too soft while frying). Adding more /less chilly optional. You can also add jeera/cumin seeds along with sesame seeds.
Time : 40 Minutes.
Serves : 25 to 30 Chakkulis can be prepared. ( Depends on shape and size).

Friday, July 17, 2015

Potato Chakkuli

Potato Chakkuli is prepared using boiled potatoes and rice flour. It is something interesting that we can prepare chakkuli using many things.these days. It is not at all difficult like before.
For example in those days you need to wash rice, dry it on a thin cloth in a shade.(inside the house it self). Then roast rice and urid dal. Dry grind it or powder it and then add coconut milk. Then to prepare chakkuli. Though the process is too difficult but chakkulis were yummy to eat whole long nearly a month. My aunt (My mom's sister) used to make chakkulis in a huge amount. She needed that amount to give for the neighbours around her houses, the workers who stay near by and the people who come to our house. The chakkulis were made normally during the Gokulastami time. We really had good time eating chakkuli, going to Udupi to watch Mosaru kudike( breaking the pots full of curd or butter milk). Gokulastami is a very beautiful festival which mostly falls in August or first week of September. The rainy days are slightly decreased and the weather is just beautiful to enjoy. But those well prepared chakkulis really tasted yummy and you can keep on munch. Even now people do prepare this traditional way of Chakkulis. And there are loads of different types of chakkulis are available and prepared in our homes these days.
Let me come back from those days now.
Here is a recipe of Potato chakkuli which is very easy and quick to prepare and you can enjoy crispy chakkuli with hot cup of coffee, tea or fruit juice.

Things Needed : 

Potatoes " 2 (Medium sized)
Rice flour : 2 Cups
Sesame seeds : 2 Tablespoons
Butter : 1 Tablespoon
Chilly Powder : 1 Teaspoon
Salt : To taste
Chakkuli Mould  to prepare chakkuli
Oil : 2 Cups

Method :

1. Wash and pressure cook potatoes and remove the outer skin when it cools down.
2. Now put potatoes in a big bowl. Smash it nicely and add rice powder, chilly, sesame seeds, butter and salt.
 

 

3. Mix all the ingredients nicely. Add water slowly (add it little by little) and prepare dough.
4.  Kneed the dough well and divide the prepared dough in to small portions.

5. Wash chakkuli mould and place the chakkuli plate inside. Fill in a portion of prepared dough and close with top lid.


6. Keep a frying pan and heat. Add oil and heat. Let the oil be hot.
7. Take a plate and squeeze out the dough from chakkuli mould and prepare chakkulis on the plate.


8. Add these chakkulis to the hot oil and fry on both sides till they turn crisp and golden brown.

9.Now remove done chakkuli from the frying pan and put it on kitchen tissue.
10.Serve  crispy chakkuli with a cup of coffee or tea or a fruit juice

Note : 

Adding more chilly powder is optional. Adding more butter is not advisable since chakkuli may turn as powder in the oil the whole oil gets dirty. Adding more potatoes may turn the chakkuli soft. You can add little jeera along with sesame seeds.
Time : 40 minutes 
Serves : 20 to 25

Sunday, May 31, 2015

Chiroti Rava Chakkuli

Chakkuli is also known as chakli or Muruku. Chakkuli is a fried dish. It is crispy and crunchy that every one will surely like to munch..Previously fried things are prepared during the festivals in large scale and used it for many weeks.The time has changed. Different varieties of fried items are shining in the market. Indian fried snacks have become famous world wide.
Chakkuli or chakli is one of the popular fried dish of every one. Especially South Indians like this dish and it can be prepared with different ingredients.Chakkuli mould is very important here to give a shape. Chakkuli the word has come from Sanskrit. ( the circular shape). The chosen flours are mixed with water and then made into thick dough. Then the dough is put into the mould and then pressed to give a round shape. Then fried in hot oil till they turn slightly golden brown and crispy. It can be kept for many days.
I remember my aunt used to prepare this chakkuli in large quantity during "Gokulastami Festival" and share with the neighbours around our home. Gokulastami festival falls  in the month of August or September. It is the biggest festival celebrated in grand manner in Udupi, Dakshina Kannada and all over India.It is believed that Shree Krishna is born on that day night. It is also a rainy season and the rains just slow down during this period and the weather is cool and nice to enjoy in South Canara.. Gokulastami is celebrated in grand way in Udupi and Shree Krishna temple is very famous temple here.
Home made things are always better and safe. You can prepare chakkuli at home and satisfy your taste bud and your people.Here Chiroti rava and rice flour are the main ingredients that I have used. Little spices like jeera and chilly powder are added to give a spicy taste. Crispy, crunchy chakkulis can be kept at least for 1 to 2 weeks in air tight bottles.
Lets see the recipe
Ingredients : 
Chirote Rava (thin variety of Semolina) : 1 Cup
Rice flour : 3 Cups
Water : 1 Cup
Butter : 1 Table spoon
Salt : to taste
Chilly powder : 1 Tea spoon
Jeera : 1 Tea spoon
Sesame seeds : 2 Table spoons
Oil : 2 Cups ( To fry)
 Method :
1. Keep a cup of water to boil on the stove. Add salt and let it boil nicely.
2. Add chiroti rava to the boiling water. Mix it well till it thickens. Put off the fire.
3. Add rice flour and a table spoon of butter, jeera and sesame seeds. 
4. Prepare the dough. Kneed the dough nicely. (Use water if necessary while preparing the dough).
5.Divide the dough in to small portion. Take a portion of it and put it in the chakkuli mould and let the mould be ready with dough.
6. Keep a frying pan on the fire and put oil. Let it become hot.
7. Now press the mould  handle by turning it.Let the chakkuli fry nicely on both side. (I pressed the dough directly to the hot oil).

8. Fry it till both sides turn crispy and crunchy.(slightly golden brown).

9. Remove the fried chakkuli and put it on the kitchen tissue. It absorbs the extra oil.
10. Prepare the chakkuli with rest of the dough.
11. Serve hot chakkuli with  a cup of hot coffee or tea or juice.
12. Put them in airtight bottle when they are cool.
Note :
You can use water if necessary while preparing the dough. Do not add more butter, chakkuli may break in to tiny piece and spread in oil. Do not use any cooking soda or baking soda. Adding more chilly powder is optional. You can mix rice flour when the dough is bit cool. You can prepare chakkuli first on a plate and then fry them. At time you can fry 3 to 4. I directly pressed chakkuli in to hot oil. You can also prepare these type of chakkuli with medium size rava.
Time : 40 minutes.
Serves : 5 to 6.

Tuesday, November 11, 2014

Moong Dal Chakkuli

Chakkuli , Chakli, Muruku...name it, you crave for it. You all know Chakkuli can be prepared in so many types, using different ingredients. Rice flour, Rava, Maida, Wheat the list goes on. We can use Urid, Channa or Moong dal. We can prepare Peas chakkuli also. Anyways its done according to the taste bud, or give a try what ever it is, munching chakkuli and watching a movie or reading a book takes us to our own world. Hmmmmmmmm.


Here I have prepared Chakkuli using Moong dal, Rice flour and some spices like jeera, red chilly powder and little ingh. (Asafoetida). I prepared  this chakkuli, when I called some of my relatives to our home for lunch. This was the munch served with coffee  and tea. It goes so well with Coffee, Tea and Fruit juice. We can put these chakkulis to kids lunch box to munch after food or during break time. Good for Kitty Parties, kids parties and any parties of course.


This is the simple recipe and we can prepare this any time if we have moong dal and rice flour. I am sure you all will love to have this  crispy, crunchy Moong dal Chakkuli.

Things Needed :

Moong Dal : 1 Cup.
Rice flour : 3 1/2 to 4 Cups
Salt : to taste
Sesame Seeds : 2 Table Spoons
Red chilly Powder : 1 Tea spoon
Butter : 2 Table spoons
Oil : 2 Cups
Chakli Mould

Method :

1. Wash and cook Moong dal in a pressure cooker with required water.( 3/4 cup of water will do ).
2. Leave it for cooling.




3. Take a big bowl. Add salt, sesame seeds, chilly powder, rice flour (use fine rice flour) and butter. Mix all the ingredients nicely.
4. Now add cooked dal and mix all the ingredients nicely and prepare thick dough. ( Use extra water from cooked moong dal if required)
5.Wash and clean the chakli mould ready.
6. Keep oil on the fire and heat.
7. Divide the chakli dough into small portion and fill the small portion in chakli mould.


8. Press chakli mould and prepare chakli, arrange them on the plate.




9. Fry these chakli on medium and high flame ( balance in between) on both sides till they are change their colour.


10.Remove from the pan and put it on kitchen tissue. It helps to absorb extra oil . Repeat the same with remaining dough.






Note :

Cook moongdal nicely and kneed the dough well. Let it be not too soft or hard. ( You should be able to press from the mould).
you can use more chilly powder if you want the chakli to be spicy. You can also use jeera instead of Sesame Seeds. Better to use any one of them.. Do not use more butter. The chakli turns too soft and it may absorb more oil.
Time : 40 minitues.
25 to 30 Chakkulis can be prepared.   

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