Moong dal Chakli

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20-11-2008-069

Moongdal has been the main ingredient in so many of the dishes – I have used them in Kosambari, Paratha, Idli and spinach curry etc. Today I would like to put up Moongdal chakli in which instead of the usual blackgram dal ( see recipe here ) I have used Moongdal. This recipe I borowed from my mom several years ago. Tastes great, so go ahead and try this

What you need to have:

1. Moong Dal – 1 cup

2. Maida – 9 cups

3. Cumin seeds – 2 teaspoons

4. Whaite pepper – 1 teaspoon

5. Butter(Optional) -1/2 teaspoon

6. Sesame seeds (white) – 3-4 teaspoons

7. Salt – To taste.

20-11-2008-058 Ingredients of Moong Dal chakli

What you do with what you have:

1. Soak Moong Dal for about 15 minutes in water. Drain the water and cook it in the cooker as usual for about 15 minutes till done. The cooked Dal is as shown in the image below. On cooling grind it in the mixer adding very little water.

20-11-2008-060 Cooked Moong Dal

2. Sieve maida in the atta siever and tie it in a thin cloth and steam it in the cooker for about 15 minutes as you would steam idlies. The steamed maida is as shown in the image below.

20-11-2008-061 Steamed Maida

3. Crush steamed maida with your hands on cooling and sieve it in the atta siever. Powder both cumin and pepper in the dry grinder.

4. Transfer cooked and ground Moong Dal from step 1 into a broad based bowl. To this add steamed maida from step 3 and also the crushed cumin and pepper powder.  Add sesame seeds and required quantity of salt as well. Mix it well with your hands.

5. Add water slowly to the mix from step 4 and knead it in such a way that it is smooth and pliable like that of the chapathi dough.

6. Pinch out the required quantity of the dough , knead well and is as shown in the image below. Place the knead ball into the chakli mould as shown in the image below.

20-11-2008-063 The Chakli dough & the pinched out knead ball

20-11-2008-066 Chakli dough into the mould

7. Make chakli on the plastic sheet as in image below.

20-11-2008-068 Ready to fry Chakli

8. Place a skillet with 3-4 cups of cooking oil in it on a medium flame. When heated fry the chakli from step 7 in it to brown colour on both the sides and is as shown in the image below.

20-11-2008-069 Ready to serve Moong Dal Chakli

Enjoy crispy chakli with tea. On cooling , store it in airtight containers and will remain afresh for more than 15-20 days if fried in fresh cooking oil.

Good to know:

1. While cooking if you add water to Moong dal it will keep consuing maida and the chakli will end up being tasteless. So if you just cook dal without water, then after soaking and draining all the water off, you can add water in steps and mix up a pliable dough with maida.

2. Always knead the dough well to ensure that the chakli will not be too hard.

3. Adding butter is optional – but surely it will help make the chakli crispy.

How long it takes: 2 hours

Number of chakli: 100-150 chakli of the above size.

8 thoughts on “Moong dal Chakli

    Asha said:
    January 11, 2009 at 3:02 pm

    Slurp!! Looks golden and delicious, thanks for tips and recipe. Happy new year! :))

    prathibalrao responded:
    January 11, 2009 at 4:21 pm

    Hi Asha,

    Thanx for ur golden words.

    ruchii said:
    January 11, 2009 at 8:42 pm

    Looks nice, I have made this using wheat flour, comes out very well too.
    Very tempting chaklis.

    Sunshinemom said:
    January 12, 2009 at 3:04 am

    Chaklis look tasty!

    prathibalrao responded:
    January 13, 2009 at 9:48 am

    Hi Ruchii,

    Please lemme know the proportion of wheat flour to Moong dal if you don’t mind please???

    prathibalrao responded:
    January 13, 2009 at 9:49 am

    Hi sunshinemom,

    Pleasse accept my thank for ur comments.

    ruchii said:
    January 14, 2009 at 2:36 am

    Hello Prathiba,
    Sorry, I had not seen the comment reply.
    Here is the link to my post
    http://ruchii-madhu.blogspot.com/2007/11/chakali-and-jamun-for-deepavali.html.
    Hope this is helpful enough.
    Sankranthi Shubhashayagalu!

    Rice Atta Chaklis | The Indian Food Court said:
    September 11, 2013 at 8:22 pm

    […] have already put up one or two varieties of Chaklies – Maida Chaklis and MoongDal Chakli. This recipe which uses Rice Atta can be prepared either by soaking and grinding rice or using the […]

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