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- Parboiled Rice – 200gms
- Roasted Bengal Gram – 50gms
- Tapioca Pearls (Sago) (Saggubiyyam) – 25gms
- Flour (Chakkilala Pindi) – 1Cup (150gms)
- Water – 3/4Cup (165gms)
- Oil – 1Tbsp
- Salt – To Taste (Little Less Than 1tsp)
- Red Chili Powder – 1tsp
- Asafetida – 1/8tsp
- Carom Seeds (Ajwain) – 1/4tsp
- Oil – For Deep Frying Chakkilalu
Sieve parboiled rice to remove husk or bran using a big holed sieve. Take parboiled rice, tapioca pearls and roasted bengal gram and grind in a flour mill. Cool the flour and store in airtight container. We get approximately 2 cups of flour from the given measurements.
Heat a pan and add oil for deep frying chakkilalu.
Take water in a bowl and heat it and allow the water to boil.
Here I have used a food processor to make the dough. To the processor bowl and add flour, salt, red chili powder, asafetida, carom seeds and oil and run the processor to mix well. While the processor is running add the boiling water little by little through the opening and make not so stiff and not so soft dough. Take the dough into a bowl and cover with a lid.
Spread a paper napkin in a plate and keep it nearby so that when chaklis are fried place them on the paper napkin to soak excess oil.
Take a chakli mould and place star plate inside it. Grease the mould inside well with oil. Take a portion of dough with wet fingers and knead between palms well to smoothen it. Roll the dough into a cylindrical log and place it inside the mould and cover with the screw top. Take a plate and hold the chakli mould above it. Screw the lever of the mould in clockwise direction and make chaklis---turn the screw to anti clockwise direction for the dough to stop coming from the nozzle. Once the chakli is made, press the end portion so that it does not open up when frying in oil. Make few chaklis only that are sufficient for the oil taken in the pan. Lower the flame and slide the chaklis carefully into the oil. Do not disturb the chaklis for a while. Meanwhile make few more chaklis in the plate for next batch. Now increase flame to medium and fry stirring and turning sides till the chaklis turn golden in color. By the time the chaklis are fried observe the bubbles in oil---they would be less. Remove the chaklis from oil using a slotted ladle and drain oil. Take the chaklis and spread them on paper napkin to soak excess oil. Repeat the process with the remaining dough and make chaklis.
Points To Remember:
Using a food processor one can make dough with less effort. However if food processor is not there then make dough in a mixing bowl---mix the flour with a ladle as water would be hot---keep the dough covered for few minutes to be able to cool to touch it by hand. Otherwise, use 3/4quantity hot water and mix and then sprinkle cold water and make dough so that it would be manageable.
Do not add more water to make dough—dough should be neither too soft nor too stiff. If dough is too soft then chaklis absorb oil and if dough is too stiff it is difficult to make swirls with the dough.
Keep the dough covered or else it would dry up and it would be difficult to make chaklis---they easily break while making.
To keep the dough hot, another method is to make dough only with half portion of flour mixture and make the remaining dough after making chaklis with first batch.
See that the dough is warm or hot while making chaklis, so that it easily forms the rope and can be swirled nicely to make chaklis without breaking them.
When taking portion of dough to place in the mould, knead well between palms to make it smooth textured---if required sprinkle some water and smoothen it. Rice flour gets dried up very fast so keep the dough bowl covered to keep it hot and moist.
After placing the dough in the mould, wash hands so that they would not be greasy and would not slip from hand while making chaklis.
Heat oil well before adding chaklis in oil. Lower flame and slide carefully the chaklis in oil and let them sit for a while---do not try to turn them or stir them as they break. Let them become slightly crisp on outer side then turn them in oil. Follow the following easy steps while making chaklis---first lower the flame and then slide the chaklis in oil. Let them sit in oil without disturbing---meanwhile make few more chaklis for next batch. Now increase flame to medium and turn the sides of chaklis and fry stirring till they change color. Remove them from oil and spread them on paper napkin. Repeat this process and make chaklis.
While frying chaklis be very careful. As we have added red chili powder in the dough, it would be difficult to observe the change in color once the chaklis are fried. So observe the bubbles when chaklis are fried in oil. After adding chaklis in oil, observe more bubbles in oil. Once they are fried, observe that there are just few bubbles in oil. Remove the fried chaklis at this stage from oil. Even after removing from oil and spread on paper napkin they get fried with the heat trapped in them. So do not wait till all the bubbles disappear---otherwise by that time the chaklis would be fried to deep color and such chaklis do not taste good. So removing the chaklis from oil at the right time is very important.
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