Chakli recipe | How to make crispy chakli | Karnataka style chakkuli recipe
By Latha on August 23rd, 2016
Chakli or chakkuli recipe explained with step by step pictures. This is a Karnataka style chakli or chakkuli recipe prepared using rice, urad dal, coconut, butter and cumin seeds. Learn how to make tasty and crispy chakli or chakkuli. Chakli or chakkuli is a popular deep fried snacks from Karnataka which will be in spiral shape. This authentic tasty chakli or chakkuli recipe is from my mother or from my grand mother.
Chakkuli, that is how chakli is familiar in Karnataka, is prepared on festivals and special occasions. There are so many varietis of chaklis are in practice through out Karnataka. This chakkuli recipe is not instant or I would say it is a bit difficult but it is the tastiest chakli or chakkuli I ever had in my life. I can only say...please try this chakkuli once then you will understand. I have also shared one more easy and instant chakli recipe along with this chakli. Do not forget to check that also.
If you are looking for more Karnataka style snacks recipes then do check our snacks section. Or if you are looking for more deep fried snacks recipes then do check our kodubale, kara kaddi, mangalore bajji, kayi vade, crispy chili bajji, stuffed mirchi bajji and onion pakoda recipes.
Preparation time: 2 hr
Cooking time: 20 min
Serves: 25
Ingredients: (measuring cup used = 240ml)
- 2 cup dosa rice
- 1/2 cup urad dal
- 1/2 cup grated coconut
- 1 tbsp cumin seeds
- Salt as per your taste
- 1 lemon sized butter
- Oil to deep fry
Instructions for making chakli or chakkuli:
- To begin with rinse the rice and drain the water completely. Then spread it on a big plate and keep it aside.
- Next rinse the urad dal and drain the water completely. Spread it also on a plate and keep it aside.
- After around 2 hours, transfer the rice into a thick bottomed frying pan and fry until the rice becomes little whitish and you start getting a nice aroma. Do not over fry the rice. Take it out, wait until cool and make a fine fine powder.
- After that transfer the urad dal into the same thick bottomed frying pan and fry until the rice becomes light brown and you start getting a nice aroma. Take it out, wait until cool and make a fine fine powder. Please remember the flours should be fine. You can either get it done in the flour mill or do it at home using mixer grinder.
- Now take both the flours and sieve it. Transfer it to a wide bowl. Add in salt, crushed cumin seeds and butter.
- Grind grated coconut and 1/2 tsp cumin using mixer grinder. Use required water and grind it into a fine paste.
- Add this ground coconut also into the bowl which has flours, butter and cumin seeds.
- Mix everthing well. Add in required water, knead it well and prepare a soft but stiff dough. Do not make it very soft. If you do so then the chakkuli will not be crispy and it will suck more oil.
- Now make use of the chakli mould and press the chaklis on a plastic sheet.
- Heat the oil in a frying pan. Take the pressed chaklis in hand and carefully drop it into the hot oil. Fry under medium flame until the bubbles are stopped and you get a lovely golden colour. Finish making all the chaklis and enjoy.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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