Chakli a popular snack all throughout India. 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! Chakli is prepared many different ways using different pulses with rice. I plan on making Chakli with rice flour and moong dal.
Recipe will make approx. 32, and will serve 6.
Preparation time: 20 minutes
Cooking time: 25 minutes
- 1 cup rice flour
- 1/4 cup washed yellow moong dal
- 1/4 cup all-purpose flour (maida, plain flour)
- 2 tablespoons sesame seeds (til)
- 1/2 teaspoon red chili powder
- 1/4 teaspoon black papper
- 1/2 teaspoon cumin seeds (jeere)
- 1/8 teaspoon asafetida (hing)
- 1/4 teaspoon turmeric (haldi)
- 1 teaspoon salt
- 1teaspoon lemon juice
- 2 tablespoons hot oil
- Approx., 1/4 cup hot water use as needed
Oil to fry
Also need chakli maker, available in Indian grocery stores
- Mix all the dry ingredients in a bowl rice flour, all-purpose, sesame seeds, chili powder, black pepper, cumin seeds, asafetida, turmeric, and salt. Set aside.
- Cook the moong dal with 2 cups of water over medium high heat till it is very soft, and mushy, if needed add more water.
- Add hot dal to rice flour mix and mix with spoon, add lemon juice, and hot oil, and mix it well. First use the spoon to mix because mix will be quite hot.
- Add hot water as needed to make soft and firm dough. Cover the dough and set aside for five minutes.
- Knead the dough well. Divide the dough into 3 parts and roll them into long rolls. Put one of the roll into chakli maker, and close. Press the chakli maker, making the chackli into spiral’s (roll them 3 to 4 times) over flat plate.
- Heat the oil in a frying pan over medium heat, frying pan should have about one inch of oil. Oil should be moderately hot. Put few chaklies at a time just enough to cover the surface of the oil.
- Fry them both sides until they are light brown, this should take 4 to 5 minutes.
- Serve them after they cool off so chaklies are nice and crispy. Or store them in air tight container for later use.
- If dough is too soft add little more rice flour.
- If they are braking it is ok don’t worry still it will taste great, need some practice.
14 thoughts on “Chakli (Crispy Rice Snack)”
I was searching for a easy recipe of chakli thanks to you dear Manjula …as Diwali is nearing
after cooking d moong dal do we need to seive it out or not.
very useful your recipes are
thank you for your clear instructions
made coconut burfi and mixed nut cake for this deepavali
Renuka, Happy Diwali
Nice n easy recipe
It’s just too good ur all veg recipes are sooper n very easy to prepare
Veg recipe are super
I like veg food
Can whole wheat flour be used instead of all p.fl?
If I did not have asafetida With what can replace? or can make this recipe without asafetida? Thanks
Daria, yes make without asafetida
This looks delicious! The chakli maker looks like a cookie press which you should be able to find in the baking section of your favorite housewares store.
Thanks for this recipe! Having moved back to the US after an extended posting in India, I miss the snacks. I bet I can use my US-standard cookie press (or even a pastry bag) to form the Chakli. They are going to be so good!
kbsalazar, cookie press or icing bag will work
You must log in to post a comment.