Making traditional chakkali is a big chore. I have seen my Mom and all relatives soaking the rice, and urad dal in water. Drying them, and later taking it to the grinding mill to get the flour. So, the only time I have made Chakkali is when I get the flour from India, usually after our visits.
Mrs. Shwetha Belame, who visits this blog regularly shared this delicious, simple and quick recipe for chakkali last week. It doesn’t require any soaking or grinding. Shwetha also sent me the pictures, but I couldn’t format those properly. So, when I came home for the weekend I thought of trying this recipe since it was so simple and quick. It turned out just awesome, everyone just loved it and it was gone even before the final batch was being fried. Thanks so much Shwetha for this recipe.
Here are the ingredients:
1. 2 cups(20 oz) of
2. 2 tablespoon(~=2oz) of butter
3. 1/4 spoon Jeera
4. salt and red chili power as per your taste
5. 2 tablespoon(~=2oz) of well boiled and mashed Moong dal(hesaru belle)
6. Vegetable oil for deep frying.
Mix all the above ingredients with water about the consistency of chapati dough.
With the chakkali horalu drop the mix directly in the hot oil and deep fry it.
If you are particular about the shape you could make it the traditional way of circular chaculi also.