Moong Dal Chakli

Name: Moong Dal Chakli
Cuisine: Indian
Ingredients: 2 cups rice flour; 1/2 cup moong dal; 1 teaspoon red chilli powder; 1-1 /2 teaspoons jeera/cumin seeds; 1/2 teaspoon hing/asafoetida; 1/2 teaspoon turmeric powder; 1 teaspoon white sesame seeds; 2 teaspoons hot oil; to taste Salt; as needed Oil for deep frying

Vanitha Bhat @cook_10017275

Savory, crunchy deep fried spirals (Indian snack) made with moong dal/yellow split green gram and rice flour dough flavored with some aromat spices like cumin, sesame seeds, hing/asafoetida and red chilli powder!!

Vanitha Bhat @cook_10017275

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Ingredients

2 cupsrice flour
1/2 cupmoong dal
1 teaspoonred chilli powder
1-1 /2 teaspoons jeera/cumin seeds
1/2 teaspoonhing/asafoetida
1/2 teaspoonturmeric powder
1 teaspoonwhite sesame seeds
2 teaspoonshot oil
to tasteSalt
as neededOil for deep frying

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Steps

1

Take 1/2 cup of moong dal. Wash it well and place in a pressure pan. Add ¾ cup to 1 cup water.
2

Cook till it is completely soft and well cooked, about 3 to 4 whistles.
Once the pressure drops, check to see if it is fully cooked.
3

Mash well when it is warm to a fine paste.
4

In a large mixing bowl, add 2 cups rice flour, mashed dal, 1 tsp red chilli powder, 1 1/2 tsp jeera, salt, 1/2 tsp hing, 1 tsp white sesame seeds and 2 tsp hot oil.
5

Mix well to form fine crumbs.
6

Add enough water (about ½ cup to 3/4 cup) to make a medium soft dough. Knead for a few minutes.
7

Heat oil for deep frying. Prepare the chakli mould (if you do not have this mould, use a star tip with a piping bag).
8

Grease the inner sides of the mould. Fill with the chakli dough and close well. Gently make chakli spirals on a foil-lined plate (about 4 to 5).
9

Test the oil to see if it is hot enough. Drop a small piece of dough in the hot oil and if it rise, the oil is ready. Gently slide each chakli spirals into the hot oil. Once all the spirals are in the oil, you will see lots of bubbles. Now, turn down the heat of the oil to medium low and cook the chaklis till they are golden brown.
10

Do not overcrowd the pan. Fry only 3 to 4 chaklis at a time. When the chaklis are done, you will see that most of the bubbles are gone; this is an indication that the chaklis are well fried.
11

Remove from the hot oil and place on paper towel lined plate to drain the excess oil. Now, increase the heat of the oil again, and once hot, slide in the next batch of chaklis. Immediately, reduce the heat and fry till done. Fry the rest of the chaklis the same way.
12

Store in airtight containers after they are completely cool. Serve these crunchy, crispy moong dal chaklis as an evening snack, during festivals or at any party!!