Chakli
Top Rated Recipe
Key Details:
prep time: 20 minutes
Cook time: 15 minutes
Difficulty Level: Easy
Course: Snack
Cuisine: Indian
Key Ingredients:
Rice flour
Refined flour
Ghee
White sesame seeds
Roasted cumin seeds
Sour yogurt
Red chilli powder
Turmeric powder
About Chakli
Table of Contents
Chakli is a traditional
south Indian snack that is now popular all over India
- Rice flour ⅔ cup
- Refined flour 6⅔ tbsps
- Ghee 2 tbsps
- Salt to taste
Step 1. Take rice flour and refined flour in a mixing bowl, add ghee, salt, asafoetida, green chilli paste, white sesame seeds, roasted cumin seeds, sour yogurt, red chilli powder and turmeric powder and mix well. Add sufficient water and knead into a soft dough.
Step 2. Grease the sev press and star shaped stencil. Heat sufficient oil in a kadai.
Read MoreIngredients
- Rice flour ⅔ cup
- Refined flour 6⅔ tbsps
- Ghee 2 tbsps
- Salt to taste
- Asafoetida 1 pinch
- Green chilli paste 1 tsp
- White sesame seeds ½ tsp
- Roasted cumin seeds 1 tsp
- Sour yogurt ⅖ cup
- Red chilli powder ¼ tsp
- Turmeric powder ¼ tsp
- Oil to deep-fry
How to Make Chakli (Stepwise Photos)
Method
- Take rice flour and refined flour in a mixing bowl, add ghee, salt, asafoetida, green chilli paste, white sesame seeds, roasted cumin seeds, sour yogurt, red chilli powder and turmeric powder and mix well. Add sufficient water and knead into a soft dough.
- Grease the sev press and star shaped stencil. Heat sufficient oil in a kadai.
- Put some dough into the press and press out round chaklis on a plastic sheet. Gently slide each chakli into the hot oil. Deep-fry till golden. Drain on absorbent paper and set aside to cool down to room temperature.
- Arrange on a serving platter and serve or store in an air-tight container.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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