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CHAKODI (MADE WITH RICE FLOUR)
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|Preparation time ([days] hrs:min):
|Cooking time ([days] hrs:min):
|Number of servings:
|List of ingredients:
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||Ajma (carom seeds)
||Chili Powder (Red Chili Powder)
||Moong dal (Pesar pappu, Split green gram)
||Oil for deep frying
Please make sure that the rice flour used in this
recipe is of very good quality, otherwise, the
moment you start to deep fry chakodi in the oil,
they burst open, spluttering and splashing(There
is a risk of hot oil drops splashing on you). It
is by far easier to prepare chakodies with maida.
1.Soak Moong dal in water for twenty minutes.
2.In a deep pan bring the water to rolling boil
and then add salt, carom seed, chili powder and
soaked moong dal. Stir well a couple of times and
remove from heat. Now add rice flour to this pot
and mix well, cover and keep aside for about
3.Next knead the above dough until soft for about
five minutes. Cover with a damp tea towel.
4.Making chakodies: Take an egg sized ball of
dough (make sure you keep the remaining dough
covered by a damp tea towel) and divide it into
smaller balls of dough, of about 2-2.5
centimeters in diameter. You may vary this size
depending on the size of chakodi that you prefer.
5.Smoothen the ball and keeping it in the centre
of your left palm, apply pressure with the right
palm such that the ball starts to change into a
cylinder with a diameter of 1/2 centimeter. Now
stop applying the pressure and join the two ends
of the cylinder to form a rough ring. Your
chakodi is ready for deep frying.
6. Make a batch of chakodies depending on the
width of the skillet you are using to deep fry
them. Spread them on a paper.
7.Heat oil and when oil is hot, deep fry few at a
time until they turn golden in colour. Continue
with the remaining dough.
8.Allow to cool and then store them in an air
|Any additional information:|
|Excellent as a snack food.|