Chakli is a default and very important savory in Ganesh Chaturthi offerings. This chakli is the one, I have learnt from my close family friend which she prepares during the Krishnashtami / Janmashtami festival which is very important in their Iyengari community.
She usually prepares Chakkuli flour little ahead of the festival. This can be stored in room temperature for up to 6 months. If ready chakli flour is in hand, you can make these super soft butter chaklis in no time and can relish whenever you want.
First, I would explain how to prepare the powder and then we will move towards chakli making.
For Chakli Flour:
Use One glass for measurement.
Ingredients :
Sona masuri or Dosa rice – 4 cups
Urad dal – 1 cup
Method:
-Wash Rice and Urad dal separately, couple of times.
-Drain water, keep this in a strainer for some time.
-Then spread this on a clean towel and dry this for couple of hours by keeping it indoors.
-When it is dry, if you feel little cold while touching, it is ok.
– Keep one kadai, when it is hot, pour rice little by little and heat a little in batches. You should fry only for 2 minutes.
-Spread this on a towel or paper and cool.
-Next Dry roast washed and dried Urad dal until it is light brown and emits nice fragrance.
-Cool these two ingredients and give it to nearby flour mill and make powder.
-After powdering, mix everything nicely or sieve couple of times and keep it in a cool dry place. It is your Basic Chakli flour.
For Chakli:
Ingredients:
Chakli flour – 1 cup
Butter – 2 table spoons (small lemon sized ball)
Salt
Hing – ½ tea spoon
White sesame seeds – 1 tea spoon
Water – to bind the dough
Oil – For frying
Method:
-Take one wide bowl, put flour, salt, hing, sesame, butter and rub everything nicely.
-Pour water little by little and bind to make a dough. It should be soft and non-sticky.
-Set aside this dough for 5 to 10 minutes or until oil heats.
-Take oil in a kadai, when it is hot, start making chakli on a piece of paper or butter paper, by using chakli press.
-Drop these chaklis in hot oil and fry in a low flame.
-When it is done, remove and drain the excess oil and cool.
-Store these chaklis in an air tight container.
NOTE:
-When you drop the chaklis, initially you will hear bubbly noise and gradually noise becomes less and stops. That is the time, you should remove the ready, fried chaklis.
