Instant Chakli – This recipe calls for no soaking and no grinding. But as crispy and as tasty as the traditional one ! A perfect treat for festive season or a coffee evening 😃
Makes about 25 chaklis
1 cup urad dal
2 cups rice flour
2 cups water + 1/2 cup more when required
1 tablespoon red chilli powder
1 teaspoon hing/asafoetida
1 tablespoon sesame seeds
1 tablespoon jeera/cumin seeds
Salt to taste
1 tablespoon butter or 2 teaspoon hot oil
Oil for frying
- In a pan , add urad dal. Warm it on a low heat just till it feels warm.
- Remove the urad dal into a bowl , add 2 cups water and pressure cook for 3-4 whistles, until the dal is well cooked.
- In a pan , warm the rice flour on low flame. It should be just warm to touch.
- Switch off the flame , add red chilli powder , sesame seeds, cumin seeds , asafoetida and salt.
- Mix it all well.
- Add butter or hot oil and mix well.
- Remove the cooked urad dal and mash it well to form a paste like consistency.
- Allow the dal to cool completely and then add it to the rice flour.
- Mix it well to form a soft dough.
- If the mixture feels hard , add little water at a time to bring it together.
- Keep the oil to heat , on medium-high flame.
- Use a chakli maker , grease it well and place a log of dough.
- Close the lid and using even pressure , make a round chakli.
- If the chakli breaks when make the coils, it means the dough is dry. Add little water to roll the dough again.
- Fry the chaklis is medium hot oil until colour changes.
- If the oil is not hot then the chaklis will become hard.
- If it’s too hot , then the outside will get browned quickly but inside will be uncooked.
- Once cooled , store in an airtight container and can be enjoyed upto a month , if it lasts 😉