Ingredients:
4 cups Rice flour
2 cups Bombay Rava / Semolina / Sanna Sajjige
1.5 tsp Chilly powder
1 tsp Cumin seeds / Jeera
1.5 tsp Sesame seeds
Small grape sized Asafoetida / 1/4 tsp Asafoetida powder
1/3 cup Butter/ Benne
Salt to taste
Oil
Recipe:
Dry roast the semolina in medium flame for about 5 mins.
Put 4 cups of water, little amount of salt in a vessel and heat. Once it starts boiling, add semolina and mix them well. Stir this mixture continuously in low/medium flame until it makes single mass in consistency as shown in the picture. Make sure that no lumps formed in it.
Put rice flour, butter, salt, cumin seeds, sesame seeds, chilly powder, asafoetida powder in a vessel and mix them well. Add cooked semolina and mix them well. Add enough water and kneed the dough properly.
Fill the Chakkuli maker with this dough and press into round shape in a wax paper or a plastic sheet as shown in the picture below.
Keep oil in a thick bottomed vessel and heat. Put pressed Chakkulis in oil and deep fry until they turn golden in colour.
Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea. I tried this recipe from FOODIE group from FB. Thanks Vinutha for the recipe.
4 cups Rice flour
2 cups Bombay Rava / Semolina / Sanna Sajjige
1.5 tsp Chilly powder
1 tsp Cumin seeds / Jeera
1.5 tsp Sesame seeds
Small grape sized Asafoetida / 1/4 tsp Asafoetida powder
1/3 cup Butter/ Benne
Salt to taste
Oil
Recipe:
Dry roast the semolina in medium flame for about 5 mins.
Put 4 cups of water, little amount of salt in a vessel and heat. Once it starts boiling, add semolina and mix them well. Stir this mixture continuously in low/medium flame until it makes single mass in consistency as shown in the picture. Make sure that no lumps formed in it.
Put rice flour, butter, salt, cumin seeds, sesame seeds, chilly powder, asafoetida powder in a vessel and mix them well. Add cooked semolina and mix them well. Add enough water and kneed the dough properly.
Fill the Chakkuli maker with this dough and press into round shape in a wax paper or a plastic sheet as shown in the picture below.
Keep oil in a thick bottomed vessel and heat. Put pressed Chakkulis in oil and deep fry until they turn golden in colour.
Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea. I tried this recipe from FOODIE group from FB. Thanks Vinutha for the recipe.
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