Chakli is a savory Indian snack that is popular and enjoyed almost on any occasions. Traditionally it is made from the flours of rice and different lentils. A variety of chaklis can be enjoyed using different spices and flavors. Typically they are a deep fried snack, you can also choose to bake them. Chaklis are called with different names though out different states but the methods of preparation pretty much remains the same. I made these chaklis with millet flour and they turned out very tasty. Add a twist to your regular chakli making, by replacing rice flour to millet flour and relish the goodness of millets. Try these millet chaklis and you will thank me later 😉
Millet chakli / Chakkuli / Chakri / Murukku (siridhanya | siruthaniyam recipe)
15 – 20 chaklis for 1 cup of chakli flour
Urad dal – 1 cup, dry roasted
Fried gram – ½ cup
Barnyard millet (Oodalu, Kuthiraivali) – 2 cup or millet of your choice
Thick coconut milk – ½ cup
Water – ¼ cup
Cumin seeds – 1 tsp
Sesame seeds – 1 tsp
Coconut oil – 1/2 tsp
Salt – 1 tsp
Oil to fry
- Dry roast 1 cup urad dal in a frying pan. When it cools down, combine the roasted urad dal, 1/2 cup fried gram, 2 cups millet and get it milled to a fine flour. This is our chakli flour mix.
- In a frying pan, add 1/2 cup of thick coconut milk, 1/4 cup water, 1 tsp salt, 1/2 tsp oil and mix well. Bring it to simmer on a low heat and now add 1 cup chakli flour mix to the pan in increments. combine the flour well.
- When the flour mixture is warm, add 1 tsp of cumin seeds, 1 tsp sesame seeds and mix well. Now start combining the flour mixture to form a pliable dough. Thoroughly knead the dough, this step is very important to prevent chakli from breaking during pressing and as well during frying in pan.
- Roll the dough in an oblong shape and place it inside the chakli pressing machine.
- Form circles with the pressed chakli dough and keep aside. Do this for the rest of the dough. In the meantime, heat oil in a frying pan on a medium heat to fry the chaklis.
- When the oil is enough hot, drop the chakli circles into oil and fry them on both side by flipping them. Remove them from the pan when they turn light golden brown in colour.