Nostalgic and reminiscent of our Mangalorean neighbours in Mumbai. They would prepare these white chaklis for Christmas. My favourite time of the year when I would get an opportunity to learn various sweets and dishes. Prepared with rice and lentils, these spiral treats always caught my attention in their kuswar platter, something savoury and different from our Goan sweets. The rice was ground on the rogdo, the traditional stone grinder with coconut milk. Dough enriched with an addition of an egg that lends a delicate texture. These chaklis are definitely unique, delicious, crispy and crunchy.
The chaklis have to be deep fried on medium-low heat so that they maintain their white colour and crisp up evenly. If oil is too hot, the chaklis will cook on the outside with a raw interior or even burn with a bitter after taste. On the other hand, if oil is not hot enough, they will absorb too much oil and be soggy. To test if oil is at the right temperature, drop a tiny pinch of dough into the hot oil. If it sizzles and comes up right away, then the oil is ready for frying. Chaklis are cooked and ready to be taken out when the oil stops bubbling and becomes steady.
The chaklis have to be deep fried on medium-low heat so that they maintain their white colour and crisp up evenly. If oil is too hot, the chaklis will cook on the outside with a raw interior or even burn with a bitter after taste. On the other hand, if oil is not hot enough, they will absorb too much oil and be soggy. To test if oil is at the right temperature, drop a tiny pinch of dough into the hot oil. If it sizzles and comes up right away, then the oil is ready for frying. Chaklis are cooked and ready to be taken out when the oil stops bubbling and becomes steady.
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Chakli (Mangalorean Style)
(Yields 60)
You will need a press with a single star disc
Ingredients:
2 cups idli rice
1/2 cup split black gram (urad dal)
1/4 cup moong dal
1 cup thick coconut milk + extra if required for dough
1 tablespoon white sesame seeds
1 egg (lightly beaten)
oil for deep frying
salt
Method:
Wash and soak the rice for four hours. Drain out the water and grind to a fine paste with 1 cup of coconut milk. Transfer to a bowl.
While the rice is soaking, wash the urad dal and moong dal separately. Drain well and lightly roast them one by one. Dry grind them fine individually and pass through a sieve. Mix in with the rice paste along with sesame seeds, egg and salt. If required, use extra coconut milk. When dough is soft and pliable, cover and set aside for 30 minutes.
Line 4 baking trays with parchment paper.
Using a silicone brush, lightly grease the inside of the chakli mould including the star disc.
Take a ball and shape into a cylindrical log. Place it into the chakli mould. Press dough into spiral shapes onto the parchment paper.
Heat oil on medium-low flame for deep frying.
When hot, use a steel or silicone spatula to transfer chaklis from the baking trays into the hot oil.
Once in the hot oil, do not touch them until they come up to the surface. With a slotted spoon, turn them and fry until the oil stops bubbling and becomes steady. Remove and drain in a sieve set over a bowl.
Cool and store in an airtight container.
Note:
(Yields 60)
You will need a press with a single star disc
Ingredients:
2 cups idli rice
1/2 cup split black gram (urad dal)
1/4 cup moong dal
1 cup thick coconut milk + extra if required for dough
1 tablespoon white sesame seeds
1 egg (lightly beaten)
oil for deep frying
salt
Method:
Wash and soak the rice for four hours. Drain out the water and grind to a fine paste with 1 cup of coconut milk. Transfer to a bowl.
While the rice is soaking, wash the urad dal and moong dal separately. Drain well and lightly roast them one by one. Dry grind them fine individually and pass through a sieve. Mix in with the rice paste along with sesame seeds, egg and salt. If required, use extra coconut milk. When dough is soft and pliable, cover and set aside for 30 minutes.
Line 4 baking trays with parchment paper.
Using a silicone brush, lightly grease the inside of the chakli mould including the star disc.
Take a ball and shape into a cylindrical log. Place it into the chakli mould. Press dough into spiral shapes onto the parchment paper.
Heat oil on medium-low flame for deep frying.
When hot, use a steel or silicone spatula to transfer chaklis from the baking trays into the hot oil.
Once in the hot oil, do not touch them until they come up to the surface. With a slotted spoon, turn them and fry until the oil stops bubbling and becomes steady. Remove and drain in a sieve set over a bowl.
Cool and store in an airtight container.
Note:
- Only 1 cup coconut milk was used to grind the rice. Dough came together beautifully with the wet ground paste, egg and rest of the ingredients. No extra coconut milk was used.
- Canned coconut milk can be used.
- Fry chaklis in batches on medium-low flame.
