ಸಾಂಪ್ರದಾಯಿಕ ವಿಧಾನದಲ್ಲಿ Perfect ಚಕ್ಕುಲಿ ಮಾಡುವ ವಿಧಾನ | Chakkuli Making In Traditional Style | Murukku
Link to purchase Chakkuli mould
amzn.to/3AlVOle
Hi, today we are showing how to make perfect Chakkuli Murukku in traditional style. Generally in our Malenad region during these festival seasons like Ganesha Chaturthi, Dussehra, Deepawali etc we prepare fresh Chakkuli at home and offer it to God.
Come let us see how to make it.
Recipe:
Ingredients -
Rice flour 1 bowl
Flattened rice 1 bowl
Fried gram 3/4 bowl
White sesame seeds 2-3 spoon
Ajwain 1/2 spoon
Turmeric powder - pinch
Ghee 3-4 spoon
Salt
Oil for deep frying
Grind Flattened rice in a dry mixer grinder and sieve it.
Grind fried gram also to nice powder and sieve it.
We have to just warm the rice flour for 2-3 minutes.
Add warm rice powder, rice flakes powder, fried gram powder, 2-3 spoon white sesame seed to a bowl. Add 1/2 spoon ajwain by just rubbing it in your palm. Mix all these ingredients. Heat ghee and add to the mixture. Again mix it well. This makes the Chakkuli more crispy.
Now heat some water and add salt to water itself so that it will mix up evenly.
Then put hot water to the mixture bit by bit and kneed it to same consistency like you make for chapati. Apply some oil over the dough and keep it aside, it is ready for preparing.
Heat the oil. Take the Chakkuli mould and apply some oil to it. Take small quantity of dough, kneed it again and put it in the mould. Then Chakkuli can be made directly in hot oil pan or if you want perfect shape you can do it over banana leaves and then put it in hot oil. Fry it in medium flame. Fry it on both the sides.
Strain it and store it in an air tight container after it is completely cool.
Tips -
Don't turn full quantity Chakkuli at a time, it will become dry.
Ends of Chakkuli rolled to be pressed and fixed lightly.
Kneed the balance dough offen.
Keep it covered.
Don't roll it over paper, it draws water content and makes Chakkuli dry.
Use packaged rice flour for better results.
If you make rice powder at home or mill, depending on rice quality/variety softness changes.
Instead of ghee we can use butter also.
Chilli powder can be added if you need it little spicy.
Warming rice powder also very important.
Add hot water while kneeding.
Don't turn over immediately after putting in hot oil, it breaks. Wait for some time and then turn over.
Friends, these regular items only preparing at home is very easy. But taking care of the traditional tips and steps is the major thing which makes them perfect.
Thank you for watching.
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