8 August, 2017


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

Yet another spiral shaped, deep fried snack idea from southern parts of India. It’s also a traditional snack item made during Gokulashtami/Janmashtami and Deepavali. Again it is also a great accompaniment with tea/coffee. Though it is called as chakkuli or chakli in Karnataka, it is known with different names in different parts of India. And also the base ingredients differ from place to place. Some people use besan (chana flour) as its base ingredient whereas some other use wheat flour etc. But in southern India more amount of rice flour and less amount of urad dal powder is used to make chakli. People get confused it with yet another similar snack called murukku, though it look similar and most of the ingredients used are similar, but the making process differs and also the taste is entirely different. There are instant versions of making chakli are there, but today i’m going to share the traditional recipe. Shall also post those instant versions in the near future.


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


      Ingredients :

  • Rice flour – 1 cup
  • black lentil/urad dal powder – 1/4 cup
  • White sesame seeds – 1/2 tbsp
  • Hing – 1/4 tsp
  • Salt – 1/2 tsp (adjust)
  • Hot oil (smoking) – 1&1/2 tbsp

      Others :

  • Oil to deep fry
  • Water to knead the dough



  • Dry roast urad dal powder till warm and releases nice aroma (see to it that color doesn’t change) on low flame
  • Transfer to a bowl, and gather all the remaining ingredients together in the same bowl and combine everything well
  • Keep it covered for 10 minutes

  • Now knead a soft and stiff dough using little water at a time

  • Place the chakli plate in the squeezer, pinch a portion of the dough and squeeze the chakli on a paper/leaf/plastic sheet

  • Meanwhile heat the oil, deep fry the squeezed chakli’s, by adding 4 or 5 at a time in the hot oil

  • Remove it on an absorbent paper/kitchen towel and allow it to cool
  • Then serve or store it in an airtight container