Rice* 4 cups ** Urad dal 1 cup Channa dal 2 cups Coriander seeds 1/2 cup Cumin seeds 1/4 cup * I used ponni parboiled rice. You can use raw rice too ** I used a small cup measure (100 ml cup) For 1 cup ground flour Butter 2 tsp Hot oil 1 tsp Red chili powder 2 tsp Sesame seeds 1 tsp Salt as needed Asafoetida 2 pinches Water to knead the dough Oil for deep frying. Method: For making the flour
Dry roast the rice, channa dal , urad dal and coriander seeds, separately for 3-4 minutes. Do not get it burnt. Lastly add cumin seeds and switch off the flame.
Mix everything and grind this into a fine powder. Rice mill works out better for this. For my friends residing in Singapore, i was told by a friend that there is a flour mill nearby bedok. Finally found that and get the flour done there. Check out the address in this link. Coming to the recipe, keep the flour ready.
Take 1 cup of flour in a wide bowl. Add red chili powder, salt, asafoetida, sesame seeds butter and oil to the flour.
Mix well and add enough water and knead the dough into a non sticky one. Use single star achu and put a portion of the dough into the Chakkli press.
In a greased plate or on butter paper, start making chaklis. Heat oil and gently take it put the chaklis into the oil.
Fry in medium flame till the oil sound subsides. Flip it in between, Take out and drain in a kitchen towel.
Crispy chaklis are ready. Alternatively you can directly squeeze the murukku onto the oil, if making proper round chaklis are time consuming. Please watch the videogiven above to get an idea on this. Repeat this for the rest of the flour.
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