Crispy Tandalachi Chakli Recipe: Perfect Rice Murukku
Learn how to make the perfect crispy Tandalachi Chakli at home with this easy recipe! Your guide to a delicious and traditional Indian snack.
Ingredients
- 3 Cups of Rice Flour use old rice flour for best results; avoid sticky rice flour
- 1 Cup of Roasted Chana Dal
- 1 tbsp Coriander Seeds
- 1 tsp Cumin Seeds
- 1/2 tsp Ajwain
- 1/2 tsp Turmeric Powder
- 2 tbsp Sesame Seeds
- Salt to taste
- 1/2 tbsp Red Chilli Powder
- A Pinch of Hing / Asafetida
- 4 tbsp Hot Oil
- Hot Water boiling water as needed for the dough
Instructions
- Prepare the Spice and Dal Mixture: In a mixer jar, grind the coriander seeds, cumin seeds, and carom seeds into a fine powder. To this, add the roasted gram dal and grind everything together into a very fine powder. Sieve this mixture to ensure it is fine and smooth.
- Combine the Dry Ingredients: In a large bowl, take the rice flour and sieve it. Add the sieved dal-spice mixture, turmeric powder, sesame seeds, salt, red chilli powder, and asafoetida. Mix all the dry ingredients well.
- Add Hot Oil (Mohan): Heat 4 tablespoons of oil until it is very hot and add it to the flour mixture. Be careful while mixing. Use a spoon initially and then your fingers to incorporate the oil evenly into the flour.
- Knead the Dough: Gradually add boiling hot water to the flour mixture and mix with a spoon. Once it's cool enough to handle, use your hands to knead a soft dough. The dough should not be too stiff or too soft.
- Rest the Dough: Cover the dough and let it rest for 10 minutes. The steam from the hot water will cook the flour and make it pliable.
- Shape the Chaklis: Grease a chakli maker (shevga) with oil. Knead the dough again for a minute and then put a portion of it into the chakli maker. Press out spiral shapes onto a flat surface or parchment paper.
- Fry the Chaklis: Heat oil in a pan over medium heat. To check if the oil is ready, drop a small piece of dough; it should rise to the top steadily. Gently slide the chaklis into the hot oil. Do not overcrowd the pan.
- Fry to Perfection: Fry the chaklis on medium heat until they are golden brown and crispy. The bubbling of the oil will reduce once they are cooked. Drain them on a paper towel to remove excess oil.
- Store: Let the chaklis cool down completely before storing them in an airtight container.