Peanut chakli(Murukku)

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                                                         Ready to serve peanut chakli

Time taken: 45 minutes in all

Peanut/kadlekayi,/nelakadle in english, kannada and konkani respectively.  A very popular species in the legume family.  it is a very popular and used in many snacks and also used in the preparation of burfi, mixtures, also eaten either raw, roasted with skin  or even fried applying a different variety of masala!!!  I would like to put up peanut chakli which tastes yummmy  to relish with a cup of tea/coffee!!!!

What you need to have:

1. Rice atta – 1 Cup

2. Peanuts – 1/2 Cup)to be roasted and grind to paste with water)

3. Dalia dal/Hurikadle – 1/4 Cup

4. Cumin seeds – 1 Teaspoon

5. Red chili powder – 2 Teaspons

6. Asafoetida powder – 1/4 Teaspoon

7. Cooking oil – 2 Talespoon

8. Salt – As neededKONICA MINOLTA DIGITAL CAMERA                                                                       Rice atta & peanutsKONICA MINOLTA DIGITAL CAMERA                                                               Other ingredients of the dish

What you do with what you have:

1. Place a spatula with peanuts in it.  Roast it till you can peal it completely .KONICA MINOLTA DIGITAL CAMERA                                                                     Peanuts being roastedKONICA MINOLTA DIGITAL CAMERA                                                             Roasted peanuts till done

2. Place a spatula and just warm up dalia dal so that it can be powdered fine.KONICA MINOLTA DIGITAL CAMERA                                                                Dalia dal being warmed up

3.Transfer the roasted peanuts in the mixy bowl adding a little water and grind it to a fine consistency.   Powder dalia dal in the mixer to a fine consistency.  Sieve it with rice atta a couple of times so that it is incorporated well.  Transfer all the ingredients to a wide bowl.KONICA MINOLTA DIGITAL CAMERA

                                                        All ingredients transferred to a bowl

4. Mix well with your hands to a smooth dough to knead it with a splash of water only if needed to make a pa liable dough.  Place it in the chakli mould and make round spirals on a plastic sheet.KONICA MINOLTA DIGITAL CAMERA

                                                                   Ready to fry peanut chakli

5. Place a wide skillet with cooking oil in it.  On heating fry chakli till crispy and till the hissing noise stops and flip it on the reverse too!!!

6. On being cooled transfer it to an air tight container.  Yummmmmmm!!!!KONICA MINOLTA DIGITAL CAMERA

                                                           Ready to serve Peanut chakli

Time taken: 1 hour in all

1. Use fine rice atta else chakli dough wil not be elastic enough to make the spirals and will break in between.

2. Grind peanut adding very little water to a fine paste.

3. The purpose of warming up dalia dal is to grind it to a fine powder.


Sago/Sabudana Chakli

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Sago/Sabudana is a very important ingredient for any fasting. We all prepare Sabudana kichadi for Sankashti post which remains a favorite. Today I would like to put up Sabudana chakli, something that tastes great and turns out very crispy too. Of course, this is not the first chakli on this blog – you may see several others here – Rice Atta ChakliMoong Dal ChaklisMaida Chaklis, Potato Chakli and Sugarcane juice chakli.

What you need to have:

1. Sabudana(Tapioca pearl) – 1/2 cup

2. Rice flour(very fine) – 2 cups

3. Maida – 1/2 cup (steamed)

4. Dalia dal – 1/2 cup5

5. Butter – 2 Tablespoons

6. Red chilli powder – 1 Teaspoon

7. Cumin powder – 1 Teaspoon

8. Black Sesame seeds – 1 Teaspoon

9. Salt – As per taste

Ingredients of Sabudana Chakli

What you do with what you have:

1. Soak Sabudana in water for about 5-6 hours till it is plumped up as shown in image.

2. Clean and powder Dalia-dal. Steam maida in the cooker as usual for 10-15 minutes. Sieve all the 3 flours in the siever with chilli powder and the mix is as shown in the image below.

Sieved atta  mix with chilly powder

3. Just grind soaked sabudana in the mixer draining all the water on being plumped.

Plumped sabudana being ground

4. Add cumin powder, Black sesame seeds, salt, butter and ground sago to the atta mix from step 2 to it. Add water in steps and make a soft paliable dough to suit your Chakli mould.

Sago chakli dough

5. Knead the required quantity of dough and place it in the mold.

Chakli dough being placed in the mould

6. Press the mould and make circular chakli on the plastic sheet.

Chakli being pressed on plastic sheet

8. Place a skillet with 2 cups of cooking oil in it on medium flame. On heating, just put in the chakli from step 7 into it and when fried on one side, turn it around to ensure both sides are fried brown and crispy.

Chakli being fried

9. Ready to serve Sago chakli is as shown in the image below.

Ready to serve Sago Chakli

Number of Chaklis: 20

Serves – Many

Good to remember:

1. Sago should be of good quality. It should be soaked in water for at least 5-6 hours to avoid it to burst in oil.

2. Grind it in the mixer without adding extra water, draining all soaked water from it.

3. Mix all the flours, butter sago and knead the dough well to make it paliable.

4. Always fry chakli on medium adjusted flame (depending upon the size of your burner)

Potato Chakli

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Chakli is a South Indian snack and needs no introduction and we prepare a variety of the same. I have already put up a few of them like the just as any of the other Chaklis I have put up before –  Rice Atta ChakliMoong Dal ChaklisMaida Chaklis and Sugarcane juice chakli. Today I would like to add yet another variety of the same to the long list – the Potato chakli.

What you need to have:

1. Boiled grated potato – 1 cup

2. Maida – 3 cups

3. Seasame seeds – 1 teaspoon

4. Cumin seeds – 1 teaspoon

5. Asafoetida powder – 1/2 teaspoon

6. Chilli powder – 1 teaspoon

7. Butter – 1 teaspoon (optional)

8. Pepper powder (white) – 1/2 teaspoon

9. Salt – taste

Ingredients of Potato chakli

What you do with what you have:

1. Wash, peal and cook potato in the cooker without adding water in the cooker container. On cooling grate it and keep it aside.

Grated potato and sieved and steamed maida

2. Tie maida in a thin muslin cloth and steam it in the cooker for about 20 minutes like you steam idlis. It will turn into lumps and just crush it with your hands and sieve it in the atta siever.

Steamed Maida

3. Mix sieved flour with steamed and grated potatoes along with cumin powder, sesame seeds, salt, chilli powder and pepper powder.

4. Add a very little water (if needed only) since potato is cooked smooth and has moisture in it. Make a soft dough to suit one’s chakli mould.

Potato chakli dough

5. Place the dough in chakli mould and prepare chakli on a thick  plastic sheet in circular form.

Potato chakli

6. Place a skillet with 3-4 cups of cooking oil in it on the flame. When heated deep fry chakli from step 5 till done on both the sides.

Chakli being deep fried

7. Ready to serve potato chakli is as shown in the image below. Serve as snacks with tea. One can store it for more than 15 days if deep fried in fresh cooking oil and stored in air tight containers !

Ready to serve Potato chakli

How long it takes: 60 minutes

Number of Chaklis: 60

Sugarcane Juice Chaklis

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We prepare varieties of chaklies. Here is a surprise to you all. You might not even have dreamt of Chakli being prepared with Sugarcane juice, did you ! This is my mother-in-law’s recipe. Nothing fancy in terms of effort – just as any of the other Chaklis I have put up before –  Rice Atta Chakli, Moong Dal Chaklis and Maida Chaklis.

What you need to have:

1. Fine rice atta – 5 cups

2. All purpose flour/Maida – 1 cup

3. Dalia Dal – 1 cup

4. Butter – 1 cup

5. White or Black pepper – 2 Teaspoons

6. Cumin seeds – 1 Teaspoon

7. Sesame seeds – 3-4 Teaspoons

8. Sugarcane juice – 2 and 1/4 cups (approx.)

11-1-2009-093Ingredients of Sugarcane juice Chakli

What you do with what you have:

1. Clean Dalia Dal to throw away the small/hard ones. Dry grind cleaned Dal with cumin seeds and pepper in a mixer to very fine powder.

2. Sieve ground Dalia dal powder, maida, salt and rice atta in the siever 2-3 times so that it gets mixed evenly and is as shown in the image below.


Sieved Dalia dal atta, Rice and maida

3. Add butter and salt as well to the sieved powder, press it and keep it aside for about 15 minutes. The sieved powders mixed with the other ingredients would be as shown in the image below.


Sieved powders with butter

3. Mix sesame seeds, 2 cups sugarcane juice (little less than above mentioned quantity) slowly to the sieved powder and then add remaining 1/4 cup as necessary to ensure that you have a dough that has the the consistency of chakli dough. You can ensure this by checking that the dough should not touch your palm or fingers. The dough, the pinched out part and the subsequently knead ball is as shown in the image below.


The knead ball and the chakli dough

4. Place the knead dough into the chakli mould as shown in the image below


The knead chakli dough into the Chakli mould

5. Press and make Chakli on a plastic sheet.


Sugarcane juice Chakli on a plastic sheet

6. Place a skillet with 4-5 cups of fresh cooking oil in it on a medium flame. When heated deep fry the above chaklies on both the sides till dark brown.


The fried crispy chaklis up here, relish it only on cooling

Number of Chaklis: 70-80

How long it takes: 2 hours

Good to remember:

1. The quantity of sugarcane juice mentioneed surely holds good to the above mentioned quantity of powders. But just in case the powders are a little coarse (which it should not be) or the quality of the rice atta is such that it does not hold much juice, be careful about adding too much more juice. Instead add normal water a little to set it right.

2. When you fry the chakli, you feel that they are a little soggy. But on cooling it will be super fine. So relax !

Rice Atta Chaklis

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I 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 rice atta available off the shelf. I prepared a modified verion of the usual Rice Atta Chakli where I used milk instead of water or coconut water while kneading the dough. Here goes the recipe:

What you need to have:

1. Rice Atta – 5 cups

2. All purpose flour (Maida) – 1 cup

3. Dalia dal – 1 Cup

4. Cumin seeds -2 teaspoon

5. Pepper corns – 2 teaspoons

6. Butter – 1 cup

7. Sesame seeds – 4 teaspoons

8. Milk -2 and 1/2 cups


Ingredients of Rice Atta Chakli

What you do with what you have:

1. Clean up Dalia dal and powder it with pepper corns and cumin seeds to a fine consistency in the dry grinder.

2. Sieve Dalia dal powder from step 1 , Maida and rice flour toegher in the atta siever. You may have to do it 2-3 times.

3. Transfer the sieved atta mixture from above to a wide bowl and add butter, salt and sesame seeds to it and keep it pressed for about 10 -15 minutes.


Sieved Atta and salt and butter mixed

4. Add boiled and cooled milk to the atta mixture from step 3 and bring it to the consistency of chapathi dough. One can add 2 cups of milk and then gradually add the remaing milk so that the dough doesn’t stick to one’s hands at all.

11-1-2009-081 Pinched out ball & the Chakli dough

5. Pinch out the required quantity of the dough and knead it in such a way that it turns out smooth. Push the knead ball of the dough into the chakli mould.

20-11-2008-0661 Knead Chakli dough in the mould

6. Press chakli on a thick plastic sheet to get shapes and patterns as below.

11-1-2009-083 Chakli pressed on a plastic sheet

7. Place a skillet on medium flame with 4-5 cups of cooking oil in it. On heating fry chakli in batches – you may have to turn Chaklis around to ensure that both sides are fried.

On cooling store them in airtight containers.

11-1-2009-087 Ready to serve Rice atta Chakli

They remain crispy for more than 15-20 days if fried in fresh cooking oil. Serve crispy chaklis with tea or coffee for tiffin in the evening.

Number of Chaklis: 120-130 of above size

How long it takes: 2 hours

Good to remember:

1. The reason for sieving the powders is that they get mixed up well and evenly.

2. Please do not add the whole measurement of milk at once since the rice atta may not absorb all milk. Amount of milk it absorbs depends on the specific quality of Rice Atta. The consistency of the dough should be such that the dough while kneading should never be left over either on the palm or should it stick to your finger tips.

3. The reason for not adding chilli powder ( we add white pepper powder instead ) is that chaklis may turn out bitter/black if a little over-fried.

Maida Chakli – Diwali Special 4

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Chakli is the delicacy of South india – something that is available in almost all the bakeries and local road side stalls. Nowadays the branded ones are available in plenty.

There are so many varieties in chakli like the Moongdal chakli, rice flour chakli, Ragi chakli etc. Here goes the recipe for Maida chakli. I wish to put up an easy recipe of Chakli which turns out very crispy and never be a flop at any time ! I say this because Rice chakli if properly not knead it will turn out soft, but maida chakli is really very easy to prepare and even the starters can give a try.

What you need to have:

1. Maida/All purpose flour – 6 cups

2. Split blackgram dal – 1 cup

3. Butter – 2 Teaspoons

4. Cumin seeds – 2 Teaspoon

5. White pepper – 1 Teaspoon

6. Sesame seeds – 2-3 Teaspoons

7. Salt To taste

Ingredients of Maida chakli

What you do with what you have:

1. Dry roast Blackgram dal on a medium flame in a broad based bowl till you get a pleasant aroma stirring ocassionally to get something that you see in the image below.

Dry roasted Split Blackgram Dal

2. Add cumin seeds and white pepper to it and powder it to a fine consstency in the dry grinder.

3. Sieve maida in the siever. Tie it in a white thin cloth and steam it in the pressure cooker for exactly 20 minutes. On steaming maida will be as shown in the image below. (It should be steamed as you would do with idlies i.e. without the cooker weight)

Maida after steaming

3. On cooling just press the lumps with your hands powder it and sieve it. Mix roasted Blackgram Dal powder from step 1 to maida and sieve it together around 2-3 times so that it gets mixed up evenly.

4. Add salt, butter, sesame seeds and mix well. Slowly add water and bring it to the consistency of chapathi dough and is as shown in the image below.

Ready Chakli dough

5. Insert dough into the Chakli mould such that it fits tight in the mould.

Chakli dough being inserted into the mould

6. Set your mould and roll out chakli of required size in circular form on a thick plastic sheet and is as shown in the image below.

Ready to fry chaklies

7. Place a skillet with 4-5 cups of cooking oil in it on a medium flame. When heated fry the above chaklies to light brown on both the sides.

Ready to serve chaklies is as shown in the image below.

Ready to serve Crispy Chaklies

Store it in airtight containers and will remain afresh for more than a month if fresh cooking oil is used.

How long it takes: 2 hours

Number of Chaklis: 100 of the above size