I do admit, that this Rice Chakuli is slightly more laborious than the ones prepared out of Jawar or any other flour. I have not prepared this since quite sometime. However this Diwali I felt it was worth going through all the trouble once in a way for its wonderful taste!
A Chakuli Mould is necessary to make this savoury.
Udad Dal (Black gram Dal)
1 heaped tbsp
About ½ cup
Oil for deep frying
- Wash and soak rice in water for about 3 hours.
- Roast Udad Dal (Black gram dal) in a pan on a low flame till golden brown. Takes about 15 - 20 mins.
- When cooled, powder it and sift it. Separate the coarse powder from the fine one.
- After three hours of soaking time, grind the soaked rice along with the coarse udad dal powder with enough water and salt. Remove it in a bowl.
- Now add jeera (cummin), butter and the fine powdered udad dal to the ground mixture. Mix well into a soft dough. If necesary, add a little water. Keep this covered for an hour before making the Chakulis.
- After an hour, take enough quantitiy of the dough to fill the Chakuli mould.
- Make at least six chakulis at a time on a sheet of butter paper.
- In the meantime, heat oil in a wok/kadai and when the oil is hot enough gently slide the six chakulis one after another in the hot oil and fry till golden brown.
- Continue in this manner till all the dough has been utilised.
- Store in an air-tight container when cooled.
Frying time : 11/2 hours
Makes : 58 chakulis
- The quantity of the Chakulis may vary depending upon the size.
- Keeps for almost a month when stored in an air-tight container.