Aaaa….uuuu…hmmm…..
Thaka dhimi
thaka dhimi thaka dhimi thai…. dhiththai…hoy, hoy watta jaai it is to watch my
dolly Veena jolly well dance with her best foot forward…haa fine….but why skip her
repast when lunch time is well past and make me too spin in spiral to her steps”
wonders Amma of Veena. Frowning Veena stops dancing n starts singing….
“MmmmMaa, if
you are happy n you know it, stomp your feet, tup tup tup….If you are happy n
you know it, cook me a treat, chukchukchakk…”
Chakachuk in
Ma springs an idea. She quickly thinks of a trick to woo her daughter. Off she
speedsteps to the kitchen just like light, speedier than a deer and dhideer she
returns well before sun is down with a munch that spirals round n round, looks
spiky like and brown….showered even by a toddler with a kind of love that lasts
till he/she is grown n called by all as older. Now we know why these spirally, spiky,
yummiekkus tanned goldie brown forever remain Joyalukkus of the Town.
Ma ends up
singing to her dearie “When you are happy with the murukkus and you’ve munched
it, arre re ….shout out a Hurray le!
Dish Type: South Indian Vegetarian Rice Variety
Time required: 30 min
approx.
Yield: 20
pieces approx.
Ingredients
For dough:
Rice flour 750 gms
Roasted gram 250 gms
Salt to
taste 1 tsp approx.
Asafoetida A pinch
Til seeds A fistful (dry roasted)
Cumin seeds 1 tsp (optional)
Butter 1 scoop (lemon size)
Oil as required for
deep frying
Directions
Finely
powder roasted gram. To this add all other ingredients listed above except oil
till it forms a dough (add minimum quantity of water required). Knead this
dough thoroughly. Fill this into the gadget used for making chakklis.
Heat oil in
a kadai. Let oil quantity be enough to fry about 2 or 3 chakklis at a time.
Press the chakkli gadget filled with dough on to this heated oil in slow and
circular motion. Repeat this 2 or 3 times so that there are 2 or 3 chakklis
frying in the oil. If the dough gets over in the gadget refill it with more
dough and continue pressing.
While
chakklis are frying, flip them using a ladle so that the other side is also
fried. When the chakklis turn golden brown in colour, remove them and place
them on a plate topped by a tissue paper. This is done so that excess oil in
the chakklis get sucked by the paper.
Repeat the
procedure for rest of the dough.
Tasty
chakklis are now ready and tempting you…right?
Tete - a - Tete:
If butter quantity is in excess,
chakklis tend to break
Another method of making dough was
shared by Smt. Gayathri, a friend of mine. Soak 1 cup of urad dal overnight.
Grind it to a fine, smooth paste. To this add 2 cups of rice flour and all
other ingredients listed above and mix them well to make smooth dough. Rest of
the procedure remains the same as above.
Another variation in ingredients used
for the dough as told to me by Smt. Krishnaveni, cook from my neighbourhood is
to add equal quantities of besan and rice flour. Add other ingredients as
listed above to make dough.
Recipe Contributor: Smt.
Nagarathnamma, an expert cook and mother of my dear friend Smt. Veena Vani
Few other Snack Recipes
Recipes viewed here are a part of "Mangala's Potluck" section in this blog
You may also view in this blog:Few other Snack Recipes
Thanks Samia Hussain. Welcome to my blog. Do visit again
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