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Showing posts with label GANESH CHATURTHI RECIPES. Show all posts
Showing posts with label GANESH CHATURTHI RECIPES. Show all posts

August 21, 2017

Kozhukattai Dough | Kozhukattai Maavu With Store Bought Rice Flour in 3 Ways

How to make Kozhukattai dough( Kozhukattai maavu in Tamil) with step by step pictures and video. Dough for kozhukattai outer covering (Mel maavu) can be prepared at home using raw rice or with store bought rice flour / idiyappam flour / Anil Kozhukattai flour (unroasted rice flour).

 Kozhukattai made using homemade processed rice flour always gives the best and soft kozhukattai. But many of us like to ease our job by using store bought kozhukattai flour or idiyappam flour. Yes, ready made kozhukattai maavu or idiyappam maavu also gives decent results when compared with the traditional ones.
Kozhukattai maavu
So I have shared 3 methods of making kozhukattai outer cover using store bought rice flour. You can try any based on your liking. I learnt method 1 & method 2 from my MIL. Method 3 is from my friend Shalini. She also taught me a traditional method of homemade kozhukattai dough. I will share it tomorrow. I personally like method 2 because I follow the same procedure for making idiyappam. So I am used to this method and its more convenient to me. 

There are few points you should keep in mind to make soft and crack free kozhukattai. I have shared few tips and tricks to make perfect kozhukattai dough. I have also made a short video on the making of this dough in 3 ways. I hope beginners would find it useful. 

North Indian style modak dough differs in method and ratio of water & flour. I will share that post later. Now Lets see how to make kozhukattai maavu using rice flour with step by step pictures and video.


Kozhukattai dough recipe




Kozhukattai dough - Kozhukattai maavu in 3 ways

Kozhukattai dough - How to make Kozhukattai maavu in 3 ways

How to make Kozhukattai dough using store bought rice flour

South Indian
Cooking basics
20 

Ingredients (1 cup - 250ml)

  • Store bought kozhukattai flour or idiyappam flour - 1 cup ( I used Anil kozhukattai maavu)
  • Water - as needed ( 1.5 to 1.75 cups)
  • Salt - 1/2 tsp
  • Sesame oil or ghee - 1 tsp
  • Sesame oil - to grease hands

How to make Kozhukattai Maavu in 3 ways

  1. Method 1 : Heat 1.5 cups of water in a bowl adding salt and oil.
  2. When the water roll boil, add the rice flour.Stir without lumps.
  3. Mix well in low flame till its thick.
  4. Dough will be formed.Remove from flame.
  5. Cover till it becomes warm. Remove in a plate and knead with greased hands.
  6. It will become smooth and crack free.Cover with wet cloth and lid till use.
  7. Method 2 : Boil 2 cups of water adding salt & oil/ghee.
  8. Let the water roll boil.Add the required water to 1 cup rice flour, mix well.
  9. Knead when warm. It will become smooth and crackfree.Wrap with wet cloth and cover with lid till use.
  10. Method 3 : Mix 1 cup rice flour and 2 cups of water adding salt & oil/ghee.
  11. Heat a kadai and add the rice flour batter.
  12. Mix till thick in low flame. Knead after it becomes warm.
  13. Wrap the dough with wet cloth and cover with a lid till use.

Kozhukattai dough - Step by step pictures

  • Always prepare the stuffing/pooranam before making kozhukattai dough because fresh dough gives best kozhukattai.
  • Method 1: Measure 1 cup of store bought idiyappam flour or kozhukattai flour. Boil 1.5 cups of water in a kadai adding salt and oil/ghee.
  • Add the rice flour to the water and mix well till it becomes thick and forms a dough. Touch the dough with your fingers to see if its sticky. If its slightly sticky or non-sticky, dough is done.
    How to make kozhukattai dough
    How to make kozhukattai dough
  • Switch off the flame, transfer to a plate.Let it become warm enough to handle. Grease the hands with oil and knead the dough for 5 minutes till smooth and crack free.
  • Wrap the dough with wet cloth and cover it with a lid till use. You can store the dough for 6 to 8 hours without refrigeration.
    How to make kozhukattai dough
  • Method 2: Take 1 cup of rice flour in a plate. Keep aside.
  • Boil 2 cups of water adding salt and 1 tsp oil/ghee in a wide bowl.
    How to make kozhukattai dough
  • When the water roll boils vigorously, remove and add to the rice flour gradually. Mix with a ladle.Add water little by little and keep mixing. Kozhukattai maavu takes 1.25 to 1.5 cups and not more. But I always boil more water and keep it ready in hand to mix if needed.So I have mentioned 2 cups of water.
    How to make kozhukattai dough
  • Mix to become thick,non-sticky dough. Transfer to a plate and cover till warm. Knead with greased hands for 5 minutes till smooth and crackfree.
    How to make kozhukattai dough
    How to make kozhukattai dough
  • When the water roll boils vigorously, remove and add to the rice flour gradually. Mix with a ladle.Add water little by little and keep mixing. Kozhukattai maavu takes 1.25 to 1.5 cups and not more. But I always boil more water and keep it ready in hand to mix if needed.So I have mentioned 2 cups of water.
    How to make kozhukattai dough
  • Method 3: Mix 1 cup of rice flour with 2 cups of water and 1/2 tsp salt. Whisk to make a thin batter.Heat 1 tsp ghee in a kadai and add the rice flour batter.
    How to make kozhukattai dough
  • Mix in low flame till it becomes a thick dough.It leaves the pan and becomes a smooth dough. Keep stirring continuously to avoid lumps.
    How to make kozhukattai dough
  • Remove the dough to a plate and cover till warm. Grease hands and knead well for 5 minutes till dough becomes completely non-sticky and smooth without cracks.
    How to make kozhukattai dough
  • Cover the cloth with a wet dough and keep aside till use. Keep the stuffing inside the dough and make kozhukattai.
    How to make kozhukattai dough

Notes

  • First make the stuffing part/pooranam before making the dough because dough should not sit for long time.
  • Kneading is important to make the dough crack free.
  • Dough should be non-sticky and smooth without cracks to make perfect kozhukattai.
  • I used Anil Kozhukattai maavu.You can use idiyappam flour as well.
  • Water quantity may vary as per the flour you use. Anil kozhukattai maavu takes 1.25 to 1.5 cups of water.

Make this kozhukattai dough using store bought rice flour and ease your job !
Kozhukattai maavu preparation
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August 19, 2017

Chettinad Paal Kozhukattai Recipe With Jaggery, Coconut Milk

Last year I shared an easy paal kozhukattai recipe with milk, coconut milk and sugar. I know paal kozhukattai is a very popular dessert recipe in Chettinad, Tamil nadu. So I was looking for some authentic recipes to try it. Finally I found it from an YouTube video of Nagu’s Nalabagam. Based on that recipe, I tried it yesterday for my Thursday Guru pooja neivedyam. It was very tasty with the nice flavor of coconut milk, jaggery and moong dal. It is prepared without milk. Still kozhukattai came out very soft. Addition of cooked moong dal makes the paal kozhukattai thick and more flavorful.
Paal kozhukattai with jaggery
I guess there are many variations in this particular recipe. Friends from Chettinad region, do let me know if there is any change in this recipe. I am happy to try again and post it. Ganesh Chaturthi is fast approaching. I think many people make paal kozhukattai apart from other kozhukattai varieties. Try this yummy paal kolukattai with jaggery. You will love its result. Lets see how to make Chettinad style paal kozhukattai with step by step photos.
I will try to share some useful kozhukattai video recipes from tomorrow for Vinayagar Chaturthi Happy.

Do check out my easy paal kozhukattai with milk, my MIL’s style paal kozhukattai with jaggery.

Chettinad Paal kozhukattai recipe





Chettinad Paal Kozhukattai Recipe

Chettinad Paal Kozhukattai Recipe

How to make Chettinad Paal Kozhukattai Recipe With Jaggery & Coconut milk

South Indian
Dessert
4

Ingredients (1 cup - 250ml)

  • Store bought kozhukattai flour or idiyappam flour - 1/2 cup ( I used Anil kozhukattai maavu)
  • Water - 3/4 to 1 cup
  • Thick coconut milk -1/2 cup
  • Grated jaggery - 3/4 cup ( Add 1 cup for more sweetness)
  • Moong dal - 1.5 tbsp
  • Water - 3 cups for cooking the rice balls
  • Cardamom - 2 nos
  • Sesame oil or ghee - 1 tsp
  • Salt - 1/4 tsp

How to make Chettinad paal kozhukattai

  1. Dry roast and pressure cook moong dal. Grind coconut and take coconut milk.
  2. Boil water. Add 1 tsp oil and salt.
  3. When the water roll boil, add the rice flour. Stir well.
  4. Mix well in low flame till its thick.
  5. Dough will be formed.Remove from flame.
  6. Remove in a plate and knead with greased hands for 5 minutes till smooth.
  7. Make small balls from the dough and keep in a plate.
  8. Boil 3 cups of water. Cook the balls till it floats on top.
  9. Melt jaggery, strain and add the syrup, cardamom powder, moong dal. Boil for 5 minutes.Lastly add the coconut milk, mix once and switch off the flame. Serve hot!

Paal kozhukattai recipe - Step by step photo

  • Dry roast moong dal in a cooker base. Roast till it gets nice aroma. Add water and pressure cook till soft. Mash it and set aside. Grind 1 cup of grated coconut adding 1/2 cup warm water.Strain and extract thick milk from it. Keep aside.
    Chettinad Paal Kozhukattai Recipe
    Chettinad Paal Kozhukattai Recipe
  • In a wide kadai, boil 3/4 cup of water ( flour : water ratio is 1:1.5 or 2 cups based on the flour). Add 1 tsp sesame oil or ghee and salt.Let the water starts to roll boil.When the water starts to roll boil, lower the flame completely and add the rice flour.Mix without lumps.It will become a thick dough.
    Chettinad Paal Kozhukattai Recipe
  • Switch off the flame, transfer to a plate.Let it become warm enough to handle.
  • Grease your hands with oil and knead the dough for 5 minutes till it becomes non-sticky, smooth and crack free.Cover the dough with a wet cloth till use.
    Chettinad Paal Kozhukattai Recipe
  • Make small balls or cylinder shaped lengthy ones with the dough. Arrange them in a plate. While you roll the balls, cover the remaining dough with wet cloth. It should not dry.
    Chettinad Paal Kozhukattai Recipe
  • Boil 3 cups of water in a wide bowl. When the water roll boils vigorously, add half of the rolled balls. Let it cook in high flame for 2 minutes. Do not cover it. Cooked kozhukattai will float on top. Now add the remaining rolled balls and cook everything together for 3 minutes.Stir it once in the middle gently. 
  • Alternatively you can steam cook the balls in idli pot for 10 minutes and remove when warm. Please check my easy paal kolukattai recipe for step-by-step pictures. 
    Chettinad Paal Kozhukattai Recipe
  • Strain the jaggery syrup and add to the cooked kozhukattai water. Mix gently and boil for a minute.
    Chettinad Paal Kozhukattai Recipe
    Chettinad Paal Kozhukattai Recipe
  • Add cardamom powder, boiled moong dal and thick coconut milk. Mix well and boil for 1 minute in very low flame. Remove and serve hot or cold.
    Chettinad Paal Kozhukattai Recipe

Notes

  • Adding oil in the water helps to cook the dough non-sticky and soft.
  • Kneading is important to make the dough crack free.
  • Kozhukattai will break and dissolve in water if you add without boiling the water. Water should roll boil well.
  • I used Anil Kozhukattai maavu.You can use idiyappam flour as well.
Try this yummy paal kozhukattai with jaggery and coconut milk. You will enjoy it !
Chettinad paal kozhukattai

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July 27, 2017

Raw Rice Idli Recipe | Pacharisi Idli Recipe | Idli Using Raw Rice

Raw rice idli ( Pacharisi idli in Tamil) is one of the important festival recipes of Tamilnadu and Andhra. My friend Shalini told me about this idli using raw rice and pappu unta( Paruppu urundai) when I was asking for Varalakshmi Pooja recipes. Many people (especially Tamil brahmins) prepare this pacharisi idli for Varalakshmi vratham and Ganesh Chaturthi neivedyam. Basically steamed rice or boiled rice idli (Puzhungal arisi) is not offered to God. So people make idli with good quality raw rice / ponni rice ( sona masoori) and offer to God on festival days. I followed my mixie idli,dosa batter recipe, altered the quantity of ingredients and tried it. To make a perfectly soft raw rice idli, we should add more urad dal and give more time for fermentation. Ratio of rice and dal should be 2:1. Its always better to use grinder for making idli. But I used mixie to grind the batter as I made very less quantity. I used ice cold water to prevent the heating of jar. So if you are using mixie like me, use ice cold water to get soft and spongy idli else idli may come out hard.

Raw rice idli recipe
Raw Rice Idli - Pacharisi Idli Recipe

Its taste and texture reminded Kanchipuram idli to me. I tried making dosa with this batter but it was not so great in taste. It tasted like varagu dosa. I will try to upload a dosa picture soon. Tomorrow I will share pappu unta recipe.  Friends, do try this idli recipe for varalakshmi viratham, offer God and get her blessings. Now lets see how to make raw rice idli recipe with step by step photos !

Check out my 15+ Idli varieties recipesSponge dosa using raw riceIdiyappam using raw rice floursweet pidi kozhukattaikara kozhukattai using store bought rice flour.

Pacharisi idli recipe
Idli using Raw Rice


Raw Rice Idli / Pacharisi Idli Recipe

Raw rice idli recipe

How to make soft idli using raw rice - Raw rice idli recipe / Ponni pacharisi idli


South Indian
Festival recipes
12 nos


Ingredients (1 cup - 250ml)

  • Raw rice – 1 cup (Use good quality sona masoori/Ponni rice)
  • Urad dal - 1/2 cup
  • Methi seeds - 1/4 tsp
  • Poha / Thick Aval - 1.5 tbsp (optional)
  • Salt - as needed
  • Water - as required ( I used 1.25 cups)
  • Gingely oil - to grease idli plate

How to make the recipe

  1. Wash and soak raw rice, urad dal, poha and methi seeds for 3 to 4 hours.
  2. Grind to a smooth paste adding ice cold water.
  3. Collect the batter in a bowl. Ferment for 12 to 15 hours.
  4. This batter won't double in quantity but rise slightly.
  5. The next morning,mix the batter well and make idli.
  6. Steam for 10 minutes till done, remove after 5 minutes.Serve with chutney,sambar.Enjoy !

Raw Rice idli - Step by step pictures

  • Wash and soak rice, urad dal, aval and methi seeds together for 3 to 4 hours.
    Raw rice idli | Pacharisi idli
  • Grind in a mixie jar adding ice cold water. I used approx 1.25 cups of water. Grind to a smooth paste.
  • Collect the batter in a bowl. Ferment it for 12 to 15 hours or overnight based on the weather. This batter won't double in quantity but rise slightly.
    Raw rice idli | Pacharisi idli recipe
  • The next morning, mix well with a ladle.Grease idli plate with sesame oil and pour the batter.
  • Steam in an idli pot for 10 minutes. Remove after its done. Rest for 5 minutes and then remove the idli. For offering God, drizzle a tsp of ghee over the idli as shown in the picture. Finish the pooja, serve with sambar & chutney!
    Raw rice idli | Pacharisi idli recipe

Notes

  • Adding poha is optional. You can skip it.
  • You can grind the batter in a grinder. Idli comes out even more soft.
  • For variations, you can soak the urad dal separately. Grind to a smooth paste, remove in a bowl.Then grind the soaked rice+ poha + methi seeds to a smooth batter. Mix both the batter and ferment it.



Try this raw rice idli for festivals and offer God. Enjoy with your favorite chutney, sambar

Raw rice idli
Pacharisi idli recipe

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July 25, 2017

Andhra Chakkara Pongali Recipe With Sugar, Milk - Andhra Sweet Pongal Recipe

Andhra sweet pongal recipe - Chakkara Pongali
Chakkara Pongali Recipe - Andhra style sweet pongal recipe prepared with sugar, milk, rice and dal. As Varalakshmi Vratham is fast approaching, I wanted to share some neivedyam recipes. I found Chakkara Pongal is most commonly prepared for all the festivals in Andhra. Basically Telugu people make two types of sweet pongal recipes. One with sugar and the other one with jaggery called as bellam pongali. Today I have shared chakkara pongal recipe with milk and sugar with step by step pictures and video.

My neighbor Sowjanya who taught me poornam boorelu shared her traditional way of making chakkara pongali recipe without moong dal. Yes, I used chana dal instead of moong dal. This chakkara pongal preparation is completely different from Tamil nadu sakkarai pongal. In Tamil nadu style sweet pongal recipe, moong dal and jaggery is used. When Sowjanya told me to use chana dal and sugar, I was surprised to see the variation. 

I tried this sweet pongal for Friday Lakshmi Pooja neivedyam. Traditionally, this pongal has to be prepared by cooking rice and dal in milk in a pot. But I used pressure cooker to save time.  Chakkara pongal came out really well. I passed this prasadam to Sowjanya for her feedback about its taste and color. She told it tasted really good. I was very happy to hear this from her as its my first attempt. 

Of course all the credits goes to her for giving me the measurements precisely. She also shared some variations in this recipe. I have mentioned those points in NOTES section. Ok, lets see how to make Andhra style chakkara pongal recipe with step by step photos and video. This week I will try to share more neivedyam recipes for Varalakshmi viratham. Stay tuned !

Do check out my detailed post on

How to celebrate Varalakshmi Vratham at home , Andhra Pulihora, Poornalu and other Andhra Recipes.

Andhra sweet pongal recipe with milk and sugar




Chakkara Pongali Recipe - Andhra sweet pongal recipe with sugar and milk


Chakkara pongali recipe

How to make Andhra style sweet pongal recipe with milk and sugar - Chakkara pongali recipe

Andhra
Festival recipes
3


Ingredients ( 1 cup - 250ml)

  • Raw rice – 1/2 cup (Use good quality Sona masoori)
  • Chana dal Or Moong dal - 1.5 tbsp
  • Sugar - 3/4 cup
  • Ghee - 3 tbsp
  • Grated coconut - 2 tbsp( or Dry coconut powder)
  • Cashew nuts - 5 nos
  • Dry grapes - 1 tbsp
  • Cardamom powder - 1/4 tsp
  • Milk - 1/2 cup
  • Water - 2 cups

How to make the Andhra Chakkara Pongali recipe

  1. Wash and keep the raw rice aside.
  2. Heat 2 tsp ghee in a cooker base. Roast chana dal or moong dal till golden with nice aroma.
  3. Add washed rice, water. Pressure cook for 2 whistles in low flame.
  4. Mash it well.Add milk, sugar, cardamom powder and grated coconut. Mix well.
  5. Boil in low flame for 5 minutes.Consistency should not be too thick.
  6. Roast the nuts in ghee and add to pongal, mix well.Enjoy !

Chakkara Pongal Recipe - Step by step pictures

  • Wash the rice and keep aside. Heat 2 tsp ghee in a cooker base. Roast the chana dal till golden with nice smell.
    Chakkara pongali recipe / Andhra style sweet pongal recipe
  • Add 2 cups of water, washed rice and a pinch of salt. Mix well and cook for 2 to 3 whistles in low flame. Dal won't become mushy.It should be visible in the mashed rice.
  • Add sugar, milk, cardamom powder and freshly grated coconut or dry coconut powder. Mix well and boil in low flame for 5 minutes. Make sure bottom is not burnt. Mix whenever needed.
    Chakkara pongali recipe / Andhra style sweet pongal recipe
    Chakkara pongali recipe / Andhra style sweet pongal recipe
  • Remove when its semi solid and keep aside. Roast the chopped nuts and dry grapes in the remaining 2.5 tbsp ghee. Roast till dry grapes puff up and cashew becomes golden.
    Chakkara pongali recipe / Andhra style sweet pongal recipe
  • Add to the pongal. Mix well. If the pongal is too thick, add some boiled milk and bring to the desired consistency. You can reheat this pongal adding little water or milk and serve it after the pooja. It tastes fresh and good when served hot. Andhra style chakkara pongali is ready. Try this for festivals and enjoy !

Notes

  • For variations, You can add moong dal instead of chana dal.
  • You can pressure cook the rice and dal adding milk instead of water. In that case, you should add nearly 3 cups of milk.
  • Cardamom powder is a must. You can also add few saffron threads to make it rich.
  • My neighbor told me to cook rice and dal in a pot adding milk. But I cooked them in a pressure cooker to save time.
Andhra style sweet pongal recipe with milk & sugar is ready for neivedyam. Try this for festivals and enjoy !
Chakkara pongali recipe
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May 4, 2017

Instant Karnataka Style Chakli Recipe – Simple Murukku Recipe

Instant Chakli recipe - Karnataka style
Instant chakli recipe / Simple murukku recipe with step by step and video. This Karnataka style easy and simple murukku recipe (Chakli in Kannada) using store bought rice flour and besan flour was in my to do list for long time. Recently I got a pack of bull driven cold pressed (Chekku ennai) sesame oil, groundnut oil and coconut oil from Gramiyum – An online store. Product & packaging was too good and its professional too. If you are looking for original cold pressed oils, you can buy them online from Gramiyum. They also have organic honey, natural nuts at a reasonable price. 

My MIL usually says snacks fried in groundnut oil is more flavorful. So I thought of making this easy, Karnataka style chakli/ murukku by frying in cold pressed groundnut oil ( Kadalai ennai).This instant chakli recipe which I had bookmarked years ago from Savi ruchi blog came to my mind. Its an easy, instant chakli recipe made with easily available ingredients. It came out very well with the awesome flavor of groundnut oil. I have tasted this Chakkuli/Chakri ( My friends tell this way) in my friends place. All my friends here make it during Ganesh Chaturthi, Diwali and Gokulashtami festivals.

 Basically I love this Karnataka style chakli a lot and got the recipe for homemade chakli powder from my friend Priya. I will share that recipe later. This chakli is made with rice flour and besan flour. Its prepared without butter or ghee. Hot oil is used to bring crunchiness. So it doesn’t have a melt in mouth texture just like butter chakli but tastes crispy and crunchy. It tastes the best with full flavor by the next day. We enjoy this chakli with our evening tea/ chai. 

As its summer vacation in India, Kids must be nagging you for some evening snacks. Do try this easy chakli recipe at home for your kids!They will like it. Please excuse me for the non uniform shapes. I am not so good  or patient enough in pressing murukku. But my MIL says everything comes by practice. So this year, I am planning to try more murukku recipes. Hope I can make perfect swirls in future.
Lets see how to make Karnataka style Instant chakli recipe with step by step pictures and VIDEO.

Check out my Butter murukku/chakli, Potato murukku, idli rice murukku, Lemon murukku, Garlic murukku too.


Chakli recipe

Chakli Recipe - Instant Chakli Recipe - Karnataka Chakli Recipe


Instant Chakli Recipe - Karnataka Chakli Recipe How to make Karnataka style Chakli/ Murukku at home
Cuisine: Indian
Category: Snacks
Serves: 15 
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
  • Rice flour - 1 cup
  • Besan flour - 1/4 cup
  • Red chilli powder - 1 tsp ( I used Kashmiri chilli powder)
  • Sesame seeds - 1/2 tsp (I used black. You can use white too)
  • Asafetida/Hing - 1/4 tsp
  • Hot cooking oil - 3 tbsp
  • Water - As needed
  • Salt - As required
  • Cooking oil or Groundnut oil - To deep fry
HOW TO MAKE CHAKLI - METHOD

  • In a wide bowl, sieve the rice flour + besan flour.To the sieved flour, add salt, red chilli powder, sesame seeds and hing.
    Chakli - Instant chakli recipe
  • Heat cooking oil and add it to the flour. Mix with a spoon till oil spreads well in the flour.

  • Add water gradually and make a smooth dough.Make the dough slightly sticky. If the dough is too hard, chakli will break while pressing. Cover the dough with a wet cloth till use. Besan flour in the dough absorbs more water and dough becomes thick over time. So if the chakli breaks while pressing, sprinkle little water to the dough and try again. You will get it right. Sprinkle water whenever needed.
    Easy Chakli recipe - Instant chakli recipe
    Easy Chakli recipe - Instant chakli recipe
  • Take the chakli maker with star mould, fill with the dough. Press it on a butter paper or cotton cloth. Make shapes. Cover it till use else dough will become dry and murukku breaks while frying.
    Easy Chakli recipe - Instant chakli recipe
  • Heat oil in a kadai to deep fry the chakli. When the oil is heated, drop a pinch of dough. If it rises to the top immediately, oil temperature is right.
    Easy Chakli recipe - Instant chakli recipe
  • Drop 2-3 chakli for one batch. Keep the flame medium. Do not touch the chakli for one minute. Let it cook in the hot oil. Then flip it and cook the other side. Keep the flame medium. Cook the chakli till 90% of bubbles cease and becomes golden. Remove in a tissue paper. Repeat the same & fry all the chakli. Store in an air tight box after it cools down completely. Tastes best the next day !
    Easy Chakli recipe - Instant chakli recipe
    Enjoy !

Note
  • Besan absorbs all water in the dough. So you may need to add sprinkle more water whenever needed while pressing.
  • Do not reduce the quantity of hot oil else chakli may turn hard.
  • Make sure oil temperature is right else murukku absorbs more oil.

Try this easy, instant chakli for your kids and family’'. They will love it !
easy chakli recipe




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