Chakuli
Crispy pressed rice flour spirals — rice flour mixed with urad dal flour, sesame seeds, cumin, dried red chilli powder, asafoetida, and salt into a smooth, firm dough with water, loaded into a chakli press (a cylinder with a star-shaped die), and pressed in a circular spiral directly into hot oil, deep-fried until uniformly golden and completely crisp throughout. The chakuli must be made with rice flour that is fine and dry; the fat-to-flour ratio in the dough determines the crispness. Eaten as a standalone snack with tea; also placed on the meal plate during festivals as a crunchy textural element. The Udupi chakuli is thinner and crispier than the North Karnataka variety and uses sesame seeds prominently — the sesame provides a roasted nuttiness in each bite. Made in bulk for Deepavali and stored in airtight containers; the chakuli at its best lasts two to three weeks without losing crispness.
Cuisines
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Recipe
Ingredients
| 1 cup | rice flour |
| 1 cup | coconut milk |
| 1 cup | water |
| 1 tablespoon | jaggery |
| 1 teaspoon | cardamom powder |
| 1 pinch | salt |
| as needed | oil for frying |
Instructions
- 1 In a mixing bowl, combine rice flour, coconut milk, water, jaggery, cardamom powder, and a pinch of salt.
- 2 Whisk the mixture until it forms a smooth batter without lumps.
- 3 Heat oil in a deep frying pan over medium heat.
- 4 Once the oil is hot, pour a ladleful of batter into the oil, spreading it gently to form a small circle.
- 5 Fry the chakuli until golden brown on both sides, ensuring it is cooked through.
- 6 Remove the chakuli from the oil and drain on paper towels to remove excess oil.
- 7 Repeat the process with the remaining batter.
- 8 Serve warm as a snack or breakfast item.
Tips
Ensure the oil is not too hot to prevent burning. Adjust the consistency of the batter with water if needed.