Besan and rice chakli. Chakli Kannada: ಚಕ್ಕುಲಿ chakkuli, is a savoury snack from great Karnataka ( or deccan including all states south of vindhyas ). It is a spiral shaped snack with a spiked surface. Chakri is typically made from flours of rice, bengal gram (brown chickpea) and black gram (urad daal).
Chakli is a crispy and delicious snack that is prepared for holidays.
It is perfect with a hot cup of Chai.
In my opinion, chakli is a must-have munchie!
You can cook Besan and rice chakli using 9 ingredients and 3 steps. Here is how you cook it.
Ingredients of Besan and rice chakli
- Prepare 1 cup of rice flour.
- Prepare 1/2 cup of besan.
- You need 1 tbsp of red chilli powder.
- It's 1 tbsp of turmeric powder.
- Prepare 1 tbsp of garam masala.
- Prepare 1 tbsp of cumin powder.
- It's 1 cup of water.
- Prepare as needed of seasame seeds.
- You need As needed of Oil.
Chakli is prepared many different ways using different pulses with rice. Chakli recipe that is instant and quick. Chakli is a deep fried snack made from rice flour, gram flour or a mixture of lentil flours. It is a classic family recipe of an instant chakli that uses rice flour as the base for the crunchiest and lightest dough that really lets the seasonings shine.
Besan and rice chakli step by step
- Sieve rice flour and besan toghether pressure cook it for 3 whistles and switchoff the gas.
- Once the mixture is pressure cooked add oil or ghee and all spices to it and Knead well also add seasame and salt.
- Now after kneeding the dough put it in a chakli shaper and shape round chaklis now fry the chaklis in oil till it become golden brown.
Crispy Instant Chakli made with rice flour - this is one of my favorite homemade savory treats for Diwali. Chakli is a deep fried savory snack which is spiral in shape and is usually made with rice flour, chickpea flour or lentils like black gram (urad dal). Traditional Maharashtrian Chakli is made with a special homemade flour of rice and lentils called Bhajani. Rice and lentils are washed, air dried and then dry roasted over slow heat along with cumin and coriander seeds. They are then cooled down and ground to a fine flour.
