There are so many varieties of Chakali, this recipe I got from one of my good friend. I just made small changes to the original recipe and it came out really good. It is pretty easy and simple recipe.

  • Cook time:
  • Prep time:
  • 1 cup - Moong dal
  • 1/4 cup - Urad dal
  • 3 3/4 cup - Rice flour
  • 1/4 tsp - Ajwain / Carom seeds
  • 1 tsp approx - salt
  • 1/2 tsp approx - chili powder
  • water
  • Oil for Deep frying

Wash Moong dal and Urad dal together and then add Ajwain and water, Then Pressure cook for 3 whistles or until dal is soft.


Take Rice flour, salt and Chili powder in bowl and mix it and keep it aside. Add the cooked dals to the Rice flour and mix it and then knead the dough adding little by little water to make it like Chapathi dough. Salt and Chilli powder can be adjusted according to the taste.


Take a oil in Deep skillet for Deep frying. When oil is hot enough reduce the flame to medium. Take a dough in the Murukku/ Chakli press and I usually use rectangular shape blade for the press.


Then directly press the ladle into oil so chakli is slowly dropped into oil. Fry the chakli until golden brown and then remove and place it on tissue paper. Once cooled can be stored in air tight container. Usually it stays good for more than 15 days, if it stays that long.

Leave a Reply

I love to hear from you! I read each and every comment, and will get back as soon as I am able to.
Did you try this recipe? Please share your feedback!
Upload Your Recipe Photos