Ingredients :
- Rice flour - 2 cups
- Moong dal paste 1/2 cup
- Salt - as required
- Oil - 2 tsp
- Cumin seeds or ajwain seeds - 1/2 tsp [ optional ]
- Red chili powder - 1 tsp
- Asafoetida - 1/4 tsp
- Water - as required
- Turmeric powder - 1/2 tsp
- Oil - enough for frying
Method :
Boil the moong dal with enough water to a paste consistency. Then take a big bowl add rice flour, moong dal paste, turmeric, salt, chili powder and mix gently. Meantime heat oil in the kadai, take 2 tsp of sizzling hot oil and add it to the rice flour mix. Add water as needed to make a stiff dough, kneed throughly with hand [ not in food processor ] Take a lemon size dough and place it in a chakli mould. Heat oil for frying. Test the oil by dropping small piece of dough and wait for a second , if it does not rise to the top, then the oil needs to be more heated. Then gently make caklli with caklli mould and deep fry till it changes in to golden brown. Cool the caklli completely before storing in a air- tight container.
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