20 October, 2016


Posted in : SNACKS / BAKED / DEEP FRIED / STEAMED on by : Divya Suresh Tags:

This is one of the must do savoury snack of Karnataka, prepared during Deepavali/Diwali. So thought of sharing the recipe of the same with you all. The basic ingredients used in this snack is Chickpea flour & Rice flour. My mother was an expert in this. I can never forget that taste. Different condiments are used in the same mix of chickpea + Rice flour and the final taste we get is awesome. I don’t make it very often as this is deep fried dish, but it is a definite thing during Diwali. Below is the recipe method in my way


You may also like to check  ⇒  Shankranthi trail mix , Kodubale , thengolu , chakkuli , authentic muchhore , om pudi/khara sev , Sorghum/Jolada mixture


      Ingredients :

  • Chickpea flour/Besan/Kadale hittu – 1 cup
  • Rice flour/Chawal ka atta/Akki hittu – 1 cup
  • Red chilli Powder – 3 tsp
  • Turmeric Powder – 1 tsp
  • Salt to taste


  • Combine everything well, then pour 2 to 3 tbsp of hot (smoking) oil on it, mix everything again and divide the flours mix into four equal parts.


  • Add 1 tsp sesame seeds to one part to make chakli /chakkuli
  • 1/2 tsp carom seeds to second part to make thin Sev & Tape
  • 1 tsp cumin seeds to third part to make thengolu or thick Sev
  • And keep the fourth part Plain (without adding any condiment) for making Boondi kalu

        Other Ingredients :

  • Oil – to deep fry everything
  • Beaten rice / Poha – 1/2 cup
  • Ground nut – 1/4 cup
  • Cashew nuts – 1/4 cup
  • Curry leaves – 1/4 cup
  • Roasted chana / Hurigadale – 2 tbsp


       PROCEDURE :

  • Knead the dough using water, and squeeze to make Chakli, Tengolu, thin Sev & tape… one by one, using relevant shape of the plates in the squeezer, deep fry and keep it aside
  • Now add little water to the remaining fourth part of the dough and stir it into a thick batter and make boondi kalu using Perforated spoon (a big round spoon with multiple small holes in it)
  • Now deep fry Poha, ground nut, cashew nuts, Curry leaves, one by one… in the same oil, take out on a tissue paper
  • Now take one big container and break all the deep fried chakli, thengolu, thin sev, tape and add boondi kalu , cashew nuts, ground nut, curry leaves and beaten rice into it
  • Add roasted chana / hurigadale … check for salt
  • Mixture is ready to relish.

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