Rice and Moong Dal Chaklis/Deep Fried Indian Savory Spirals

 


mung-dal-chakli2 Rice and Moong dal chaklis are savory, crunchy deep fried spirals (Indian snack) made with moong dal/yellow split green gram and rice flour dough flavored with some aromatic Indian spices like cumin, sesame seeds, hing/asafoetida and red chilli powder!! With festivals coming up (Diwali, Thanksgiving, Christmas etc.), moong dal chaklis are the perfect munchies to share with your family and friends!!

 Diwali (Indian festival of lights) is just around the corner, every Indian household is busy preparing for this exciting festival.  Houses and surroundings are given a good cleaning, sweets and savory snacks are prepared with much fervor to offer to God and then share with family and friends!! moong-dal-chakli1 During my childhood, I remember, my mother used to make many containers full of different varieties of sweets and savory deep fried snacks!! The exciting part was, dressing up in new clothes and visiting all the houses in the neighborhood, with trays of these snacks to share with them. Nowadays, sadly this tradition seems to be dying down. With busy lifestyles, sugary sweets and savory snacks are mostly bought from sweet shops all over town.

I have tried to maintain some of this tradition and so we try to make some of the sweets and snacks at home. Moong dal chaklis are the first of my snacks!!

Making these is so easy; just cook moong dal, mash well and mix with rice flour and some spices to make a soft dough.  Then make spirals out of them and then deep fry to a crispy and crunchy texture!! If you have a chakli maker, making these spirals becomes much easier. But if you do not have one, try making them using a piping bag with the star nozzle!! chakli-mold Make these chaklis with this easy recipe and you will like it so much, I am sure it will be a favorite in your house!!

Adorn your favorite Diwali platter with this crispy crunchy chaklis along with other sweets and surprise your family.

Other snacks you can try are: Instant Suji Appe, Sweet Tukdi, Cheesy Bread Bondas etc.

Moong Dal Rice Flour Chaklis
Yields 45
Crispy,crunchy savory chaklis made with moong dal and rice flour with some aromatic spices; perfect to eat with your evening cup of tea or coffee or to share with family and friends!!
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
31 calories
6 g
0 g
1 g
0 g
0 g
8 g
5 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
8g
Yields
45
Amount Per Serving
Calories 31
Calories from Fat 6
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 5mg
0%
Total Carbohydrates 6g
2%
Dietary Fiber 0g
1%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups rice flour
  2. ½ cup moong dal/split yellow green gram
  3. 1 teaspoon red chili powder
  4. 1 to 1 1/2 teaspoons jeera/cumin seeds
  5. ½ teaspoon hing/asafoetida
  6. ½ teaspoon turmeric powder
  7. 1 teaspoon white sesame seeds
  8. 2 teaspoons hot oil
  9. Salt to taste
  10. Oil for deep frying
Instructions
  1. Wash moong dal well and place in a pressure pan. Add ¾ cup to 1 cup water and cook till it is completely soft and well cooked, about 3 to 4 whistles.
  2. Once the pressure drops, check to see if it is fully cooked.
  3. Mash well when it is warm to a fine paste.
  4. In a large mixing bowl, add the rice flour, mashed dal, red chili powder, jeera, salt, hing, sesame seeds and hot oil and mix well to form fine crumbs.
  5. Add enough water (about ½ cup to 1 cup) to make a medium soft dough. Knead for a few minutes.
  6. Heat oil for deep frying.
  7. Prepare the chakli mould (if you do not have this mould, use a star tip with a piping bag).
  8. Grease the inner sides of the mould. Fill with the chakli dough and close well.
  9. Gently make chakli spirals on a foil-lined plate (about 4 to 5).
  10. Test the oil to see if it is hot enough. Drop a small piece of dough in the hot oil and if it rises, the oil is ready.
  11. Gently slide each chakli spiral into the hot oil. Once all the spirals are in the oil, you will see lots of bubbles. Now, turn down the heat of the oil to medium low and cook the chaklis till they are golden brown.
  12. Do not overcrowd the pan. Fry only 3 to 4 chaklis at a time.
  13. When the chaklis are done, you will see that most of the bubbles are gone; this is an indication that the chaklis are well fried.
  14. Remove from the hot oil and place on paper towel lined plate to drain the excess oil.
  15. Now, increase the heat of the oil and once hot, slide in the next batch of chaklis. Immediately, reduce the heat and fry till done.
  16. Fry the rest of the chaklis the same way.
  17. Store in airtight containers after they are completely cool.
  18. Serve these crunchy, crispy moong dal chaklis as an evening snack, during festivals or at any party!!
Notes
  1. If the spirals break while making them, the dough is too dry, add some water and make the dough soft. If you are not getting a good shape, the dough may be too watery, add some more rice flour and knead the dough.
  2. Fry the chaklis on medium low heat to make sure they come out crunchy and crispy.
  3. You can increase the amount of spices according to your taste.
  4. For a different south Indian flavor, use ajwain seeds/caraway seeds instead of cumin seeds.
  5. When stored in an airtight container, chaklis remain crisp and fresh for a long time.
beta
calories
31
fat
1g
protein
0g
carbs
6g
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Curry and Vanilla http://www.curryandvanilla.com/

Step-by-step method:

  • Take 1/2 cup of moong dal.

moong-dal

  • Wash it well and place in a pressure pan.  Add ¾ cup to 1 cup water.

soaked-moong-dal

  • Cook till it is completely soft and well cooked, about 3 to 4 whistles.
  • Once the pressure drops, check to see if it is fully cooked.

cooked-moong-dal

  • Mash well when it is warm to a fine paste.

mashed-moong-dal

  • In a large mixing bowl, add the rice flour, mashed dal, red chili powder, jeera, salt, hing, sesame seeds and hot oil.

chakli-ingredients

  • Mix well to form fine crumbs.

crumbled-chakli-ingredients

  • Add enough water (about ½ cup to 3/4 cup) to make a medium soft dough. Knead for a few minutes.

chakli-soft-dough

  • Heat oil for deep frying.
  • Prepare the chakli mould (if you do not have this mould, use a star tip with a piping bag).

mold-greased

  • Grease the inner sides of the mould.  Fill with the chakli dough and close well.
  • Gently make chakli spirals on a foil-lined plate (about 4 to 5).

dough-ready-to-fry

  • Test the oil to see if it is hot enough. Drop a small piece of dough in the hot oil and if it rises, the oil is ready.
  • Gently slide each chakli spirals into the hot oil.  Once all the spirals are in the oil, you will see lots of bubbles. Now, turn down the heat of the oil to medium low and cook the chaklis till they are golden brown.

chakli-in-hot-oil

  • Do not overcrowd the pan.  Fry only 3 to 4 chaklis at a time.
  • When the chaklis are done, you will see that most of the bubbles are gone; this is an indication that the chaklis are well fried. fried-chakli-in-oil
  • Remove from the hot oil and place on paper towel lined plate to drain the excess oil.
  • Now, increase the heat of the oil again, and once hot, slide in the next batch of chaklis. Immediately, reduce the heat and fry till done.
  • Fry the rest of the chaklis the same way.

moong-dal-spirals

  • Store in airtight containers after they are completely cool.
  • Serve these crunchy, crispy moong dal chaklis as an evening snack, during festivals or at any party!!

I am sharing this with #Fiestafriday.

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5 comments

  1. Maggie says:

    These are so pretty! I love the spiral shape. When I first saw it I thought it was going to be a sweet biscuit and I was so excited but now that I know it’s savoury, I’ve even more excited.

    Thank you so much for sharing with us at FF!

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