Rawa Chakkuli
There are some recipes that create a memory bubble like this one. Rawa chakkuli was one of our food friend Shyamala Akka's signature dishes. She would make it regularly and I have tried it many a times. It’s a snack that can be made and finished in a day or 2. The shelf life of this isn’t much.
Ingredients
1 cup Bombay rawa/fine rawa
2 cups water
1 cup rice flour
2 tsp butter
2 tsp toasted sesame seeds
1 tsp jeera/cumin seeds
Salt to taste
2 pinches of hing powder/asafoetida or 1/4th tsp
hing water
Method:
Boil about 2 cups of water in a deep pan add salt to taste.
Add 1 cup of Bombay rawa into this
Add jeera powder, red chilli powder, hing.
Mix well & cook till it gets into a consistency of a dough or like upma.
Allow this to cool slightly.
Then add 1 cup of rice flour, 2tsp melted butter, roasted sesame seeds, whole jeera and mix well
Add it in chakli mould & fry them till they turn golden-brown on all sides.
Aps Note:
Instead of shaping chakkuli/chakli you can drop them directly in hot oil.
You can avoid chilli powder to make plain chakli.
Be careful with water. You want just enough water for the dough to come together.
If too sticky it means you have added excess water and your murukku will keep breaking You would have to add more flour but that might change the taste - so careful on water.
You can do these two ways. You can either press it down directly on top of the oil and break them and make it into murukku make chakkuli like I have mentioned. Actually, this is easy if you don’t know how to make chakkuli.
Do not add too much butter thinking it will make chakkuli soft, it will be crunchy but too oily!
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