Anyway, so my love for chakuli motivated me to try my hands at this traditional snack, which is made with rice flour. In some areas, they include besan or gram flour or chickpea flour as well to rice flour to enhance the flavor. Shall try including gram flour next time. This time I have made chakuli with rice flour and oats. Unlike its traditional deep fried version, I have chosen to bake it. Of course, you all know the reason by now - I hardly deep fry anything.
1 cup- rice flour
2 tbsp- oats (optional)
1/2 cup- curd
1 tbsp- dry coriander leaves (optional)
salt - as per taste
Jeera (cumin seeds)
Carom seeds (ajwain)
2 tsp- oil
water-1/4 cup or little more to knead a semi-soft dough
Rice Oats Chakuli Procedure
|chakuli- oats, rice
- Mix rice flour, oatmeal or oat powder, salt, and sugar.
- Sprinkle jeera and ajwain. If you are adding coriander leaves, just try to rub them with hands and then drop into the flour. This will enhance their flavor. Mix everything.
- Next add oil. Rub the flour with hands.
- Now add curd. Again try to mix everything well.
- Add water little by little - making sure you get a soft dough, though not too soft - more like semi-soft, which is easy to work with in the sevai machine or press.
- Preheat oven at 180 degrees for 10 mins.
- Take sevai machine and use the disc with one star.
- Place one log of dough and press on a greased baking sheet. Start drawing a spiral from the center. This was my first time so I didn't get most of the spirals right.
- Bake for 30 minutes at 180 degrees.
- Enjoy this set of coriander flavored chakuli or dantikulu with tea. I started enjoying these crunchy bites with rice when a dear friend of mine from Tamil Nadu introduced me to this snack during my hostel days in Delhi. I still enjoy these crispy crunchy bites with rice :)