Wednesday, October 26, 2016

Hesaru Bele Chakkuli /Moong Dhal Murukku

  • Cooked Hesaru bele/Moong Dhal/green gram - 1 cup
  • Akki Hittu/Rice Flour -2 cups
  • Benne/Butter - 2 tblsp (room temperature)
  • Kharadapuddi/Chili Powder - to taste
  • Uppu/Salt - to taste
  • Hing/Asafetida - a pinch
  • Baking Soda - a pinch (Optional)
  • Oil for Deep frying.
For Flavor :
Geera (Cumin) OR Ajwan OR White Thil (Sesame Seeds) - 1 tsp (Use either one of these)

  1. Cook moong dhal in pressure cooker for better result.
  2. Mix all the ingredients to look like breadcrumbs.
  3. Add water to form dough. Cover with a Wet Cloth or paper towel and keep aside for 30 minutes for flavors to blend in.
  4. Heat oil on medium-high for frying.
  5. Put the dough into the Murukku press ( with One-Star shaped hole) and Press the dough into a shape of Chakkuli on a wet-cloth or wet paper-towel. Always cover the raw dough with wet cloth/paper-towel.
  6. Test the oil by dropping a small piece of dough to make sure the temperature is right for frying.
  7. Carefully lift the edge of the wet cloth where in you have pressed the Chakkuli and let one Chakkuli drop into your other hand and let the Chakkuli slide into the hot oil from side of the fry-pan. Repeat with rest of already pressed Chakkuli
  8. Flip the Chakkuli’s so that it is evenly fried.
  9. Once done, remove the chakkuli's from oil onto a paper towel to drain extra oil.
  10. Repeat steps 5, 7 - 9 with rest of dough.

No comments:

Post a Comment