Saturday, 15 September 2018

Chakkuli

Chakkuli



Wish you a very happy Ganesha Chaturthi.

I will be posting the traditional recipes we prepare during this festival.

There are so many variations in the proportions of ingredients used. At our home, we use 8:2:1 ratio of rice, roasted gram dal (putani) and urad dal.

Roasted gram dal brings crispiness. Lesser the ratio of roasted gram dal, harder the chakkuli.

Some people use roasted avalakki/poha while preparing rice flour and reduce putani proportionately. It may be tasty, but absorbs too much oil.

We used coconut milk, others use butter in hot water. Problem with this step is, chakkuli after 5 days will go rancid. 

Some use cooked moong dal for crispiness. But it compromises with the taste.

Ingredients:
(1 cup=250 ml)
  • Dosa rice - 2 kg 
  • Roasted gram dal / putani bele - 1/2 kg
  • Urad dal - 125 gm
  • Coconuts - 2 (from coconuts prepare coconut milk)
  • Butter - 1 big lemon size ball 
  • Cumin seeds - 2 tablespoons
  • Sesame seeds - 2/3 cup
  • Salt
Yield: Around 200-225 chakkuli.

Preparation time: 3 hours
Cooking time: 4 hours


Method :
Steps 1: Wash dosa rice(2 kg) and spread it on a clean cloth for half an hour or till it dries.

Wash rice

Drying
Step 2. Roast washed and dried dosa rice for 10 minutes. Keep aside for cooling.

Roast

Cooling
Step 3. Roast Urad dal for about 5 minutes on low flame and allow it to cool. No need to roast putani  as it is already roasted!
Putani

Roasted and cooled Urad dal
Step 4. Grind rice, putani and urad dal to a fine powder.
Rice, putani and urad dal powdered mixture
Step 5. Grate two coconuts and grind it. Add some water for grinding.
Grind coconut
Step 6. Dilute coconut milk approximately by adding water and make it 20 cups in total.
Extract coconut milk
Step 7. Grind cumin and sesame together to a coarse powder
Grind cumin and til/sesame
Step 8: Add bigger lemon sized butter to chakkuli hittu.
Add big lemon sized butter
Step 8: And add salt, cumin and sesame powder to chakkuli hittu.
chakkuli hittu  = [Mix salt + (ground cumin+sesame) + butter + (mixture of ground rice, putani & urad dal)]
Step 9: Boil coconut milk
Heat coconut milk
Step 10: Boil till milk rises up.
Boil coconut milk
Step 11: Pour it to chakkuli hittu slowly. Stir slowly and continuously. Then knead well using spoon. Keep chakkuli hittu for about 1 to 2 hours closing lid. Then again knead well. Prepare chakkuli and fry till it turns golden brown colour.
Add equal volume of coconut milk to chakkuli hittu

mix

Mix well
Keep chakkuli hittu with lid closed for about 1 to 2 hours
Knead well

Apply oil
At least 3 rounds per chakkuli

Fry


Chakkuli

Troubleshooting:


If chakkuli breaks while preparing it (during last step), then some more kneading is needed.

Even after kneading if it breaks, then you may have to add some rice flour and knead to improve the consistency.

Tips:

Important thing that guarantees the success is kneading. So knead well. You can keep it for an hour before kneading.

Always keep some part of the rice flour aside. In case you have to improve the consistency, you can use this flour.

Add salt direct to hittu and not to coconut milk as adding salt to coconut milk leads to curdling.

No comments:

Post a Comment