Pure Vegetarian food from Chitra's Kitchen....

Tuesday, 5 October 2010

Chakkuli

This is my second year of making chakkuli by my own. Last year also it was good. We prepare the chakkuli in Ganesh Chaturthi festival. There are many methods of making this item. But i am using one of those methods.....so ready to prepare? then let's start..



Ingredients:
Rice flour - 2 1/2 cups
Urad lentil(split Black gram)- 5TBSP
Split moong lentil 1/2 cup
Butter - 1 stick [3-4 tsp]
salt - 1tsp or as per taste
Cumin seeds - 2 tsp
Caraway seed 3tsp
Sesame (Til) 5 tsp
Red chilly powder 1 tsp
water - to mix
Oil - for deep frying

First in a pan dry roast(separately) the Cumin seed & urad lentil until it turns light brown(It will start releasing nice aroma).Keep it aside.Then allow it to cool down.Then make powder both together.Dry roast the sesame and om, keep aside.
Cook the split moog lentil in a pressure cooker by adding around 5-6 cups of water(about 5-6 whistles) and let it become cool. Then transfer the cooked lentil to a thick bottom pan ,turn on the heat, add butter,roasted sesame, Caraway seed ,salt,red chilly powder and om,give a good stir for 4-5 mins.
Take the rice flour and urad lentil powder in a bowl ,mix well and add to hot lentil gravy and stir properly cook the dough for 2-5 mins then turn of the heat and keep aside to become cool.
once dough is warm grease your palm & knead the dough well on a flat board,pressing the dough to the board by hand and prepare a soft dough.Fill the dough in chakkuli press.



or if you don't have the chakkuli press, use pastry bag and make chakkuli
press long on a flat board (use a plastic paper on the board to make it easier to lift the chakkuli) and give chakkuli shape by hand, and keep it over a wax paper or greased plate.



Heat the oil and when the temperature is appropriate drop this chakkuli one by one and fry till they turn brown and crisp.
Enjoy the hot chakkuli.It is more tasty after cooling.Store it in airtight container only after its cooled down completely.

If the chakkuli's tend to break while making, try kneading the dough for some more time, still if it is not coming well add some more milk/water and knead again.If the dought is too soft then also it will not come out well..then you need to add some more rice flour to fix this....

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