Chakkuli is one of my all time favorite snack... I remember my mother used to make around festivals and a lots of them to last long. I don't know about the lasting long part, I made sure it was over very fast... ooops what could I do!! I could not sleep thinking all those yummy Chakkuli was just sitting waiting to be eaten.. ;)

Amma used to make with Urad Dhal and Rice... All that washing the Rice and dhal; then drying it and taking it to the mill… is toooo much for me. Of course all that work tastes good... but it is not me. So this is my recipe - quick, easy and tasty!


For Chakkuli, you will need:
Cooked Moong Dhal - 1 cup
Rice Flour -2 cups
Butter - 2 tblsp (room temperature)
Chili Powder - to taste
Salt - to taste
Asafetida (Hing) - a pinch
Baking Soda - a pinch (Optional)
Oil for Deep frying.

For Flavor :
Geera (Cumin) OR Ajwan OR White Thil (Sesame Seeds) - 1 tsp (Use either one of these)
Now that all the Ingredients are ready, let’s make Chakkuli...

1. Cook moong dhal in pressure cooker for better result.
2. Mix all the ingredients to look like breadcrumbs.
3. Add water to form dough. Cover with a Wet Cloth or paper towel and keep aside for 30 minutes for flavors to blend in.
4. Heat oil on medium-high for frying.
5. Put the dough into the Murukku press ( with One-Star shaped hole) and Press the dough into a shape of Chakkuli on a wet-cloth or wet paper-towel. Always cover the raw dough with wet cloth/paper-towel.
6. Test the oil by dropping a small piece of dough to make sure the temperature is right for frying.
7. Carefully lift the edge of the wet cloth where in you have pressed the Chakkuli and let one Chakkuli drop into your other hand and let the Chakkuli slide into the hot oil from side of the fry-pan. Repeat with rest of already pressed Chakkuli
8. Flip the Chakkuli’s so that it is evenly fried.
9. Once done, remove the chakkuli's from oil onto a paper towel to drain extra oil.
10. Repeat steps 5, 7 - 9 with rest of dough.