Thursday, November 29, 2007

Chakkooli (Murukku)


After the oil stopped producing bubbles

Deep frying the chakkooli

Chakkooli made on the board before deep frying

Making chakkooli using the mould

The mould used to make chakkooli

The chakkooli dough

I can have this snack day and night without any limits:) I am that crazy about chakkooli. Though the initial attempts were total failure, I was determined to master it somehow as I just craved for this snack and didn't want to keep spending money to buy packets that contained limited number of chakkooli ;) .....Anyways here goes the recipe:


Rice Flour: 1 cup
Urad flour : 1/4 cup
Besan flour: 3 tablespoons
Butter: 2 tablespoons
Cumin seeds : 2 tablespoons
Pepper : 1 tablespoon / to taste
Water for making the chakkooli dough which is similar to chappathi dough
Salt : to taste
Oil for deep frying


Form a dough similar to a chappathi dough using all the ingredients except butter and oil. Add the butter to the dough and knead again. Heat the oil in a vessel. Fill the mould (the mould used to make idiyappam) with the dough (before filling make sure to change the bottom plate of the mould to the plate with a star shape impression. Make chakkooli using the mould on a plate. Meanwhile if the oil is heated, reduce the flame to medium before frying the chakkooli. This is to prevent the chakkooli from burning. Deep fry the chakkooli in oil. The chakkooli is done when the oil stops producing bubbles.

Tip: Its always better to make the chakkooli using all the dough as quickly as possible on the plate as the dough tends to harden and that makes it difficult to squeeze through the mould. So if you finish making the chakkooli on the board, you just need to fry it later taking your own time. So make the chakkooli on the board during the small breaks you get while frying the chakkooli.

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