It was always so much fun for me when my mom prepares these melt in mouth snack item “Chakkuli” at home. Making Chakkuli’s was divided into three layers, She prepares the dough, I press the Chakkul’s and she fries them (To keep me away from hot oil). So she use to always make me get involved in all the kitchen activities from a very small age..
My mom tells me little stories of my childhood, how I was helping her in making little ragi mudde, little chapati and always enjoyed cooking play’s. Now after so many years I am trying to do the same with my daughter and she loves to make some cute little chapati’s, help me making omelet and she also makes some yummy lemonade.
Few traditional food like Chakkuli brings back all the delicious memories of my childhood.
I would love to here your story as well. Please let me know your story that you enjoyed cooking with your mom in the comment box
- 1 Cup Rice flour
- ½ Cup urad dal flour
- 1 Tbsp red chili powder
- 1 Tsp cumin seeds
- 2 Tbsp sesame seeds
- 4 Tbsp butter
- 1 Cup water
- Oil To Fry
- To prepare the chakkuli dough mix all the ingredients together.
- Take large bowl, add 1 cup of rice flour, ½ Cup urad dal flour, red chili powder, cumin seeds, white sesame seeds, 4 tablespoons of butter and salt.
- First crumble the butter and incorporate with rest of the dry ingredients.
- Now gradually add water and start mixing until it forms to a medium consistency dough.
- Once the dough is ready, take a tsp of oil and coat it all over the dough just to prevent forming any sort crust on the dough.
- Use a star shaped plate. Grease the interiors of the muruku press, and fill ¾ of the muruku press with the dough.
- Take parchment paper and press the chakkuli by rotating the handle of the muruku press slowely and at the same time keep you hands moving in circular motion so that you can make nice and round shape chakkuli.
- Now carefully drop the chakkuli’s into the hot oil and fry them until they turn to golden color from both sides.
- Once they are done remove them on to the paper towel for the excess oil to absorb.
- Similarly Prepare the chakkuli’s until your entire dough is used.
- Tip - 1. Adding butter helps chakkuli to be nice,crispy and melts in mouth.
- Tip - 2. To make perfect chakkuli, the consistency of the dough is very important, if it is too stiff or too soft you will not be able to shape the perfect chakkli’s.
- Tip - 3. If you have the traditional murukku press, just press and keep your hands moving to form into a chakkuli shape.
- Tip - 4. If you are a biginer just make a smaller chakkuli as you might find it difficult to drop it in the hot oil, you can make bigger cahkkali once you are totally comfortable to handle them.
- Tip - 5. make sure the oil is moderately hot, because you want your chakkuli to get cooked from inside. If the oil is too hot, the chakkli’s turns to brown color quickly but inside they remain soft. and if the oil is still cold the chakkli’s takes very long to turn to brown color and by then by then they become hard.
- Tip - 6. To make perfect chakkuli only two things are important, first the consistancy of the dough and next the temperature of the oil.
- Tip - 7. While frying the chakkuli’s do not over crowd. Just fry 2 - 3 chakkuli’s at once to get even color and perfect chakkuli’s.
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