Authentic Chakali Recipe- Rice Flour, Besan & Udid Dal Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Chakali Recipe – Rice Flour, Besan & Udid Dal Blend

Okay, let’s be real. Chakali (or Murukku, depending on where you’re from!) is that snack, isn’t it? The one you reach for with your evening chai, the one that magically appears during festivals, and the one that just… disappears way too quickly. I remember my grandmother making huge batches of this during Diwali, and the aroma would fill the entire house. Today, I’m sharing my go-to recipe for perfectly crispy, flavorful Chakali – a blend of rice flour, besan, and udid dal that’s just divine.

Why You’ll Love This Recipe

This Chakali recipe is all about getting that perfect crunch and authentic taste. It’s surprisingly easy to make, even if you’ve never tried it before. Plus, the blend of flours gives it a wonderful texture and flavor that’s way better than anything you can buy in a store. Trust me, once you make this, you’ll be hooked! It makes a generous amount – about 650-700 grams – perfect for sharing (or not!).

Ingredients

Here’s what you’ll need to create this deliciousness:

• 3 cup Rice Flour (approx. 360g)
• 0.75 cup Split Bengal Gram Flour (Besan) (approx. 90g)
• 1 cup Split Black Gram Flour (Udid Dal Flour) (approx. 120g)
• 0.125 cup Whole Wheat Flour (approx. 15g)
• 0.125 cup Flattened Rice Flour (Poha Flour) (approx. 15g)
• 0.5 cup Cumin Seeds Powder (approx. 60g)

Ingredient Notes

Let’s talk flours for a sec, because they really make or break this recipe!

• Rice Flour: This is the star! It gives Chakali its signature crispness. Use a good quality, finely ground rice flour.
• Besan (Split Bengal Gram Flour): Besan adds a lovely nutty flavor and helps bind the mixture.
• Udid Dal Flour (Split Black Gram Flour): Don’t skip this! Udid dal flour contributes to the texture and gives Chakali a beautiful golden color.
• Poha Flour (Flattened Rice Flour): A little bit of poha flour adds extra lightness and crispness. It’s a secret ingredient my mom always used!
• Cumin Powder: This adds a warm, earthy flavor. You can adjust the amount to your liking.

Regional Variations: You’ll find that flour blends vary quite a bit across India. Some recipes include more besan, while others add a touch of maida (all-purpose flour) for extra softness. In Karnataka, you might find a higher proportion of rice flour, while in Maharashtra, besan is often more prominent. Feel free to experiment and find what you love!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, combine the rice flour, besan, udid dal flour, whole wheat flour, poha flour, and cumin powder. Get everything nicely mixed together.
2. Now, sift the mixture through a fine sieve. This is super important to remove any lumps and ensure a smooth texture. Nobody wants lumpy Chakali!
3. Time to roast! Heat a heavy-bottomed pan or kadhai over low heat. Add the sifted flour mixture and roast for 3-4 minutes, stirring constantly. This step removes moisture and develops the flavor. Be patient and don’t let it burn!
4. Finally, remove from heat and let the mixture cool completely before using it to prepare your Chakali. This is crucial – warm flour won’t hold its shape well.

Expert Tips

• Sifting is Key: Seriously, don’t skip the sifting step. It makes a huge difference.
• Low and Slow Roasting: Roasting on low heat prevents burning and ensures even cooking.
• Cool Completely: I can’t stress this enough! Let the flour mixture cool down completely before you start shaping and frying.
• Oil Temperature: Maintain a medium-low oil temperature while frying. Too hot, and the Chakali will burn on the outside before it’s cooked through. Too cold, and it will absorb too much oil.

Variations

• Spice Level Adjustments: Love a little heat? Add a pinch of red chili powder or a dash of asafoetida (hing) to the flour mixture.
• Regional Chakali Styles:
  • Maharashtra: Often includes a touch of turmeric powder for color and flavor.
  • Karnataka: Typically uses a higher proportion of rice flour for extra crispness.
  • Andhra Pradesh: Sometimes includes sesame seeds for added flavor and texture.
• My Family’s Twist: My aunt always adds a tablespoon of grated coconut to the mixture – it gives it a lovely subtle sweetness!

Serving Suggestions

Chakali is best enjoyed with a cup of hot chai or coffee. It’s also a fantastic accompaniment to sambar or rasam. Honestly, it’s good enough to eat all on its own!

Storage Instructions

Once cooled completely, store Chakali in an airtight container at room temperature. It should stay crispy for up to a week (if it lasts that long!).

FAQs

Q: What is the best way to sift the flours for Chakali?

A: A fine-mesh sieve works best. If you don’t have one, you can use a clean muslin cloth.

Q: Can I use store-bought Chakali flour blend?

A: You can, but the flavor and texture won’t be quite the same. Making your own blend allows you to control the ingredients and customize the taste.

Q: How do I know if the flour mixture is roasted enough?

A: The mixture should be warm to the touch and have a slightly nutty aroma. It shouldn’t be browned or burnt in any way.

Q: What oil is traditionally used for frying Chakali?

A: Traditionally, groundnut oil (peanut oil) is used for frying Chakali. However, you can also use vegetable oil or sunflower oil.

Q: Can this mixture be made ahead of time and stored?

A: Absolutely! You can make the flour mixture ahead of time and store it in an airtight container for up to a month. Just make sure it’s completely cool and dry before storing.