Quick and Crispy Chakli, as the name suggests it is easy and quick to make. Just pressure cook the dal, mix remaining ingredients and press the chaklis in hot oil.
Carom seeds gives a mild pungent taste and the sesame seeds a nutty taste to the chaklis. Store the chaklis in an air-tight jar and enjoy anytime.
Carom seeds are much valued as a medicine due to its digestive, healing and curative properties. A teaspoon of carom seeds with a little rock-salt or a mixture of the seeds and buttermilk can be taken for indigestion.An infusion of the seeds with common salt is useful for sore and congested throat and hoarseness of voice due to colds or shouting.
Yellow gram like other lentils and pulses is a good source of protein and dietary fibre. It is low in fat and rich in B complex vitamins, calcium and potassium.Porridge or khichdi made from it is the best diet after recovery from acute illness.
Rice flour is low in fibre, and it is extremely soothing to the digestive system. Low fat, low salt, no cholesterol! It is also a good source of vitamins and minerals such as thiamine, niacin, iron, riboflavin, vitamin D and calcium.
1 cup yellow moong dal (split yellow gram)
1 cup rice flour (chawal ka atta)
1 tsp carom seeds
salt to taste
1 tsp chilli powder
1 tsp turmeric powder
1 tsp sesame seeds (til)
a pinch asafoetida (hing)
1/2 tsp coriander powder
oil for deep frying
- Pressure cook moong dal with half cup of water until 2-3 whistles on medium heat.
- When steam escapes remove moong dal from cooker and add all the above ingredients mix well.
- You can add less or more rice flour to make the perfect dough. Then put dough into the chakli mould and make chaklis.
- Heat the oil in a kadhai and deep fry the chakils til they turn crisp and golden brown.
- Serve or store in an airtight container to preserve crispiness.