Traditional Chakli recipe – watch the video for detailed instructions.
Is the festival season in India. Started with Bheemana amavasye where girls/women worship shiva as the light of life. Next comes Nagara panchami . And then the major festivals Gowri and Ganesha festivals. Every home is decorated with colorful rangoli and maavina torana.So much fun and wonderful to be there in India during these festival times. Following this Ganesh festival we have Navaraathri. We make varieties of dishes to offer to god. And chakli is one of them Chakli is one of the all time favorite snack.
This recipe I am making today is traditional method of making chakli . You can make the mix in bulk and store it in the refrigerator. The measurement is 3 rice and 1 urad dal. We do have the easy recipe where you can cook the dal and use available rice flour. Both methods yields the crunchy, delicious chaklis. Whether you prepare chakli to offer god or just to treat your family and friends as evening snack with hot chai/tea or coffee these chaklis are absolutely awesome.
Try these chakli recipes such as rice chakli, instant chakli, jolada chakli, and MORE … CLICK HERE
Ingredients for traditional chakli recipe:
For making chakli mix :
- 3/4 cup rice
- 1/4 cup urad dal (split black lentils)
- 1/2 tsp cumin seeds
To make the Chakli
- prepared chakli flour
- little more than 1 TBSP ghee
- 1 tsp salt
- 1/4 tsp jirigemenasina kayi powder optional
- 1/2 tsp cumin seeds
- pinch hing
- around 1/2 cup water
- Also we need chakli press
Yields around 25 chakli
- Wash the dal and the rice separately, drain the water completely. Spread this on the cloth. Leave it for 5 to 6 hours or overnight.
- Heat the kadai on medium low heat, dry roast the dal until it turns nice golden brown color. Transfer the dal on to a plate.
- Now keep the kadai back, dry roast the rice for 3 to 4 minutes until the moisture disappears. (it should not change the color, when you take a rice and break it, there should not be any wetness inside the rice)
- Now add the roasted dal and mix it. Turn off the heat.
- When the mix is still warm, grind it along with jeera/cumin seeds to a fine powder.
- Sieve the flour and separate the rave/coarse mix and transfer the fine powder to a bowl.
- Add salt, cumin/jeera, hing and chilli powder along with ghee/oil/butter. Mix it well with your hand until the ghee is incorporated with the mix.
- When you take some flour in the hand and squeeze it, it has to hold. Don’t add too much fat.
- Add water little by little, mix it. Dough should be like the chapathi dough. Kneed it the dough and keep it ready.
- Heat the oil in a kadai on medium heat.
- Grease the plastic sheet and the chakli press. Place the dough in the chakli press as shown.
- Once you finish doing the desired size chakli cut the end and join like this. Prepare 4 to 5 chakli and keep it ready.
- Once the oil is hot enough, carefully place the prepared chakli into the hot oil. After a minute flip the chali to the other side using a perforated ladle. Fry it until chakli turns golden brown on both sides.
- Meanwhile prepare few chaklis ready for the next batch.
- Once it turns golden brown on both sides remove it using a ladle and transfer it on to a paper towel. Once these chakli/murukkus cooled completely, store them in the air tight container. Repeat the same procedure for the remaining dough.
- Now the crunchy chaklis are ready to savor.