Rice Chakuli

Rice Chakuli as the name suggests, is a savoury made out of rice. "Chakuli" is the term used in Konkani language. The Tamilians call it "Murukku" and in the North it is known as "Chakli". This item too  can be prepared with different types of flour combination and each one has a taste of its own. The rice Chakuli however is considered to be the traditional one at least where GSB (konkani) community is concerned.

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.

Rice Chakulis

Chakuli mould

Ingredients : 

Raw Rice	2 cups
Udad Dal (Black gram Dal)	1 cup
Jeera	2 tsps
Butter	1 heaped tbsp
Salt	To taste
Water	About ½ cup
Oil for deep frying

Method :

1. Wash and soak rice in water for about 3 hours.
2. Roast Udad Dal (Black gram dal) in a pan on a low flame till golden brown. Takes about 15 - 20 mins.
3. When cooled, powder it and sift it. Separate the coarse powder from the fine one.
4. 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.
5. 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.
6. After an hour, take enough quantitiy of the dough to fill the Chakuli mould.
7. Make at least six chakulis at a time on a sheet of butter paper. 
8. 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.
9. Continue in this manner till all the dough has been utilised.
10. Store in an air-tight container when cooled.

Frying time    :  11/2 hours
Makes           :  58 chakulis



Note:

• The quantity of the Chakulis may vary depending upon the size.
• Keeps for almost a month when stored in an air-tight container.