Cooking questions and answers

Invite friends
I want  answers   advisors   relevant links   my network

How it works
Register!          Forgot password?

All Cooking Advice
Unanswered Queries
FileAgent Document Exchange
Council Members
Advisor Rankings
Ammas Original Recipes
36,000 Recipes
Ammas Spice Database
Top Rated Advisors
NameAsk Me Rate (in AA$)
jyothi adiraj N/A
Renuka Rajendra Babu N/A
Sencan Topaloglu N/A
desti mona N/A
Amy Cohn N/A
Uzuri Maxwell N/A
Stephanie Roberts N/A
Preetha N N/A
La'Shonda Henderson N/A
marian cavazos N/A
More Advisors...

Home > Categories > Food and Beverages > Cooking > Ammas Recipes
Sell Buy


Send this recipe to someone special...
Preparation time ([days] hrs:min): 01:15
Cooking time ([days] hrs:min): 00:35
Number of servings: 4

List of ingredients: Calculate grocery list for multiple recipes
No. Ingredient Qty Measure Wt.(gms)
1 Rice flour 1/2 cup 75.00
2 Water 1/2 cup 341.00
3 Ajma (carom seeds) 1/4 teaspoon 1.00
4 Chili Powder (Red Chili Powder) 1/4 teaspoon 1.25
5 Moong dal (Pesar pappu, Split green gram) 1/2 tablespoon 6.26
6 Salt   to taste 0.25
7 Oil for deep frying      

Cooking procedure:

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 thirty minutes.

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 tight jar.
Any additional information:
Excellent as a snack food.


Privacy Policy
Terms & Conditions
Ask Agent™ Tech Support/Help
Contact Us
Advertising Program
About the Ask Agent™ technology
Affiliate Program
Celebrity Queries
Latest Updates

Get the latest queries and responses via  Add Ammas Gadget to your iGoogle
Important Disclaimer: This question and answer system is open to the public. The opinions expressed are those of their individual authors, as attributed beside each item of advice. Neither the authors nor the information they provide are endorsed by this website. We recommend using common sense, making your own inquiries, and, if necessary, seeking professional advice before relying on material generated on this site.

Copyright © 1998 - 2017
Powered by Ask Agent
Patents filed since 2001 -- Request Patent Numbers