Diwali is one of the most important festivals for Indians .... and at my home diwali without chakkuli is next to impossible. Even today my mom makes Chakkuli and karanji the way she made it when we were kids. I am sure most of you would have grown up eating it . Chakkuli is a popular Mangalorean snack prepared during janmashtami and Diwali festival. They are spiral in shape which are deep fried till they are golden and crispy. So here I am sharing with you my moms tasty and authentic way of making crispy chakkulis. Addition of butter while kneading the dough makes the chakkuli more flavourful. The chakkulis are crispy , crunchy and are indeed very addictive that one just can’t stop munching them.
Ingredients :
4 tea cups fine ukda chawal / boiled rice
1 tea cup kacha chawal / raw rice
1 tea cup urad dal roasted and ground to a fine powder
100 gms roasted gram / dalia / putani powdered
2 tsp cumin seeds/ jeera for grinding
1 tsp whole cumin seeds/ jeera
2 tblsp white sesame seeds/ til
50 gms butter
salt to taste
oil for deep frying
Method :
1. Wash and soak the rice for 5-6 hours or overnight. Dry roast the urad dal until they turn golden and powder it when cool.
2. Now wet grind the soaked rice to a smooth and thick paste adding little water. Add 2 tsp jeera while griding.
3. Knead the ground rice with urad dal powder, dalia powder, sesame seeds, jeera, butter and salt.
4. Heat oil for deep frying. Grease the mould and fit in the chakkuli plate to the mould. Make a cylindrical shape out of the dough and place it inside the maker.
5. Pipe around 8-10 spirals onto a plate/ tray lined with butter paper. Start making a small circle, the size of a small coin and carefully pipe around it, making a total of 2-3 rounds and cut.
6. When the oil is ready, carefully slide the prepared chakkulis into the hot oil. Be careful not to overcrowd. When light golden flip to the other side. When well fried remove with a slotted spoon onto an absorbent kitchen paper.
7. Repeat the process till all the dough has been used up.
8. Once the chakkulis have cooled down completely, store them in an airtight container.
9. Enjoy these Crispy & Crunchy Mangalorean rice Chakkulis with your family and friends this Diwali.
Ingredients :
4 tea cups fine ukda chawal / boiled rice
1 tea cup kacha chawal / raw rice
1 tea cup urad dal roasted and ground to a fine powder
100 gms roasted gram / dalia / putani powdered
2 tsp cumin seeds/ jeera for grinding
1 tsp whole cumin seeds/ jeera
2 tblsp white sesame seeds/ til
50 gms butter
salt to taste
oil for deep frying
Method :
1. Wash and soak the rice for 5-6 hours or overnight. Dry roast the urad dal until they turn golden and powder it when cool.
2. Now wet grind the soaked rice to a smooth and thick paste adding little water. Add 2 tsp jeera while griding.
3. Knead the ground rice with urad dal powder, dalia powder, sesame seeds, jeera, butter and salt.
4. Heat oil for deep frying. Grease the mould and fit in the chakkuli plate to the mould. Make a cylindrical shape out of the dough and place it inside the maker.
5. Pipe around 8-10 spirals onto a plate/ tray lined with butter paper. Start making a small circle, the size of a small coin and carefully pipe around it, making a total of 2-3 rounds and cut.
6. When the oil is ready, carefully slide the prepared chakkulis into the hot oil. Be careful not to overcrowd. When light golden flip to the other side. When well fried remove with a slotted spoon onto an absorbent kitchen paper.
7. Repeat the process till all the dough has been used up.
8. Once the chakkulis have cooled down completely, store them in an airtight container.
9. Enjoy these Crispy & Crunchy Mangalorean rice Chakkulis with your family and friends this Diwali.
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