rice flour chakli recipe | gluten free chakli | South Indian chakli | instant Murukku
by Tarla Dalal
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rice flour chakli recipe | gluten free chakli | South Indian chakli | instant Murukku | with amazing 19 images.
rice flour chakli, this tempting South Indian version of chakli is made using rice flour enhanced with sesame seeds and cumin seeds (optional). Keep the snack handy for between-meals hunger pangs!
Looking for a perfect savoury or jar snack to make for your guests and family members? instant homemade chakli is definitely a go to. It is one of the most famous Indian snack and also is made in many Indian houses. Chakli is a namkeen which is made with easily available ingredients which are found in every well maintained kitchen. Rice flour chakli is also quick and easy to make. Rice flour chakli is a variation of whole wheat flour chakli and is actually a South Indian chakli.
The method to make rice flour chakli might look complex but actually it is not. The process of making rice flour chakli is divided into three parts, the first is kneading the dough. For kneading dough for chakli, firstly you need to sieve the rice flour to get rid of impurities in it and add cup curds (dahi) ,butter, turmeric powder (haldi), chilli powder, asafoetida (hing), ginger- green chilli paste and sesame seeds (til). Mix and knead into a soft dough.
The second step is divide and taking a portion and press it into a chakli “press” and cover it with the lid. Press out round swirls of chaklis. The final step is to deep- fry the instant homemade chakli till crisp and golden brown and drain on absorbent paper. Cool and store it in air tight container.
Chaklis are an indispensable Diwali snack. Not only are they ideal to accompany the Diwali sweets you share with friends and family, but they also come in handy when you want to have a quick snack with tea. Made of spiced rice flour bound by curds and oil to make a soft dough, chaklis are super-crisp deep-fried savouries, which can be easily preserved for around two weeks provided you keep them in a dry and airtight container. While you might initially find it difficult to press out the chaklis into perfect circles, it will be a breeze once you get the hang of it!
You can also serve instant homemade chakli as an evening tea snack with a hot cup of Masala Chai. I don’t only make it on occasion of Diwali but I keep making it once it is consumed and over as my kids love this chakli but also they take chakli for kids tiffin snack.
Enjoy rice flour chakli recipe | gluten free chakli | South Indian chakli | instant Murukku | detailed step by step recipe and video below.
- To make rice flour chakli, combine all the ingredients in a bowl, mix well and knead into a stiff dough using little water.
- Put the mixture into a chakli press and press out round whirls of the dough on aflat surface, working closely from the centre to the outside to the whirl (approximately 50 mm. (2") diameter). You will get approx. 30 chaklis.
- Heat the oil in a kadhai, deep-fry the rice flour chaklis, a few at a time on a medium flame, till they turn light brown in colour and crisp from both sides. Drain on absorbent paper.
- Cool the rice flour chakli and store in an air-tight container.
Rice Flour Chakli ( Gluten Free Recipe) recipe with step by step photos
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- Nutritious chaklis |
To prepare the dough for rice flour chakli recipe, place a sieve over a deep bowl and add rice flour. Sift the flour to remove the impurities and lumps from the flour.
Add ½ curds.
Add sesame seeds to add a crunch to the rice chakli. Ajwain, jeera, kalonji, coarsely crushed dhania seeds or black peppercorns can also be added to perk up the flavour of chakli.
Add chilli powder. You can tweak the quantity as per your taste preferences.
Add a pinch of asafoetida.
Add 1 tsp of oil.
Combine all the ingredients and add approx. 1/4 cup of water.
Mix well and knead into a semi-soft dough using enough water. Taste the dough for seasoning and increase the spice if you want. If the dough is too stiff then chaklis will break when you try to shape them and if the dough is too soft then chaklis will not turn crispy so, make dough carefully.
To prepare rice flour chakli recipe | gluten free chakli | South Indian chakli | instant Murukku | grease a chakli mould and place a star-shaped plate in the chakli press. This will prevent the dough from sticking to the mould.
Make a cylindrical roll from the prepared chakli dough and press it into a chakli “press”.
Cover it with the lid. Depending on the size of your chakli press you can divide the dough and add, just ensure you fill only till ¾th of the press or else the dough will ooze out and you will face trouble in closing the lid.
Press out 50 mm. (2”) diameter round swirls of chakli onto an inverted flat thali, working closely from the centre to the outside. You can even line a tray with parchment paper or wet muslin cloth and pipe the chaklis.
If the dough is breaking while forming the chakli, it means there is less moisture. Take the dough out of the chakli press, add a tablespoon of water at a time and knead again.
If you are not getting a proper shape, it means the dough is too moist then add some flour and knead again
Snap the dough after you have have 3 to 4 spiral rounds. Seal the ends so the chakli does not fall apart while frying. The size of the chakli depends on you. Just ensure that the spirals are not spaced out but an intact coil .
If you are not getting a proper shape, it means the dough is too moist then add some flour and knead again.
Press out all | instant homemade chakli | rice flour chakli | Gujarati chakri | like this, keep them covered so that they don’t dry out. You will get around 60-65 chaklis
For frying the chakli, heat the oil in a deep non-stick pan, carefully slide few chaklis in the oil and deep fry the rice flour chakli recipe | gluten free chakli | South Indian chakli | instant Murukku | on a medium flame. Do not fry at high heat, they will not turn crispy and easily turn brown without being cooked from inside. It would be wise to test the temperature of the oil. Add a little piece of dough to the oil. If it comes up gradually, the oil is just right for frying. If it comes up super quickly, the oil is too hot. Also, do not fry too many chaklis at a time, they will not only stick to each other but the temperature of oil will also drop drastically.
Fry till they turn golden brown in colour and crisp from bottom. Flip and fry the chakli till they turn crunchy and golden brown in colour from all the sides.
Remove and drain rice flour chakli | gluten free chakli | South Indian chakli | instant Murukku | on absorbent paper
Repeat steps 6 to 9 to make 3 more batches of | instant homemade chakli | rice flour chakli | gluten free chakli | South Indian chakli | instant Murukku |
Nutrient values (Abbrv) per chakli
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