Chakkalu-Savoury Rice Crackers

ChakkaluSweets and snacks do add to the contentment factor in our lives. I’m sure most of you agree with me!! Wherever you go and wherever you are travelling around the globe, you will witness people’s love for sweets and snacks in their different kinds and varieties. Today I’m going to share the recipe for “Chakkalu-Savoury Rice Crackers”. They are named differently in other states of south India like Thattai in Tamilnadu, Nippatu in Karnataka… but the main ingredients remain the same.

Food in India is diverse and one dish alone has a dozens of variations. When it comes to Snacks & Appetizers, Indian cuisine has a special place because cooking is considered as an art in India and also due to its varied variations of mixed cuisines.

Festival is a tool to bring life to a state of exuberance and enthusiasm. We in India have the pleasure enjoying different types of colourful festivals with traditional delicacies. With the festival season coming up, we are always on the look out for different recipes. “Chakkalu-Savoury Rice Crackers” is an amazing festive snack.

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“Chakkalu-Savoury Rice Crackers” are really crunchy yummy snacks good to be enjoyed anytime when served with hot tea, coffee or carry while traveling or entertaining guests. It’s an all time favourite snack. They are one of those highly addictive snacks which hardly anybody can stop eating. It takes some time to gain expertise in preparing these fried snacks though it is an easy snack to prepare but if the quality of rice flour is not good, you can easily mess it and end up with hard crackers.

Traditionally, “Chakkalu-Savoury Rice Crackers” were prepared using freshly ground rice flour.  The preparation of rice flour involves washing and drying the rice in shade or under a fan for a couple of hours and grinding it into a fine powder. Usually this is done in flour mills in India. The flour is then sieved to get only the finest rice powder. That’s a lot of effort, time consuming and it’s really impossible with the weather conditions here in Germany. But you can also use good quality rice flour instead of that.

I have used store bought rice flour for preparing “Chakkalu-Savoury Rice Crackers”. Rice flour when added alone will be difficult to bind together.  So addition of a little butter or hot oil is very important.  It is the butter, which binds the entire dough together.  The soaked Bengal gram gives a nice crunch and the sago gives a lovely pearl studded look to the “Chakkalu-Savoury Rice Crackers”.

Off to the recipe for “Chakkalu-Savoury Rice Crackers”!!

chakkalu

 

 

Step-by-Step process in preparing “Chakkalu-Savoury Rice Crackers”:

 

 

  • Soak sago for 5 to 6 hours or overnight in milk. This is optional. If you cannot plan well in advance, then skip sago but my suggestion is to try once with sago.
  • Soak bengal gram or chana dal for 1-2hours and then drain well to use.

step3

  • Grind green chillies, ginger, curry leaves and cumin seeds to a coarse paste in blender.

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  • In a big bowl mix rice flour with salt and butter.

step4

  • Add ground paste to the flour and mix well.

step5

  • Add drained bengal gram or chana dal and sago and mix well.

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  • Sprinkle few drops of water (1/4 cup approximately) and knead into a dough. You can also use up the remaining milk used to soak sago. Do not add more water, use little amount of water just to combine to form dough.
  • Knead well. If you take a small ball and try to flatten on your palm, it should crack at the ends, which indicates right consistency. The dough kneaded is appropriate only when it forms uneven edges when pressed on the sheet.

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  • While you start making the “Chakkalu-Savoury Rice Crackers”, heat oil over medium heat in a deep pan or a kadai.

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  • Take a plastic sheet or a butter paper and smear oil over it.
  • Divide the dough into equal gooseberry sized balls.

step10

  • Take each ball and flatten it using your palms to a disc, 2-3″ in diameter on the greased sheet.
  • Repeat the process and make around 6 to 8 for each batch depending on the size of your kadai.
  • You can prick (optional) them using a fork to ensure they don’t puff up in oil. I usually do not prick.

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NOTE: The highlight of the recipe for me is the sago puffing up and the “Chakkalu-Savoury Rice Crackers” looks like they are studded with pearls. So the sago should be big sized ones. But unfortunately I got the vey fine sago variety in the Indian shop and you cannot even see the puffing clearly. But use of sago is purely optional.

  • Once the oil is smoking hot, drop “Chakkalu-Savoury Rice Crackers” carefully from sides of the kadai taking buy celebrex online care that they don’t lose shape or fold while dropping into oil.
  • Fry them and turn them to the other side and fry until golden brown in colour. Always ensure fry in medium hot oil otherwise low heat will result in very hard chekkalu and high heat will result in soft chekkalu. You can taste in between to check whether you are getting the right crispiness or not.

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  • Once they get the light golden brown colour, drain them onto an absorbent paper napkin to remove excess oil.
  • When you fry them they would have light golden colour, which turns out darker in colour once they cool. They also become crunchier later after cooling down.

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  • Repeat the process till you are done with the dough.
  • Cool them and store them in an airtight container. They should be good for about 10 days.

chakkalu

chakkalu

5.0 from 2 reviews
Chakkalu-Savoury Rice Crackers
 
Prep time
Cook time
Total time
 
Chakkalu-Savoury Rice Crackers are amazing festive snacks prepared with rice flour and a few spices that are crunchy and can be enjoyed anytime with a hot cup of tea or coffee.
posted by:
Recipe type: Snacks and Appetizers
Cuisine: Indian
Serves: 50 to 60 depending on the size
Ingredients
  • 3 cups Rice flour
  • 2 to 3 Tablespoons Butter
  • 1 teaspoon Salt or as per your taste
  • For the paste:
  • 10 to 12 Green chillies
  • 1 inch Ginger
  • 2 sprigs Curry leaves
  • 1 teaspoon Cumin seeds
  • To Soak:
  • ¼ cup Channa dal, soaked in 1 cup water for 1 to 2 hours
  • ¼ cup Sago, soaked in ½ cup milk for 5 to 6 hours (optional)
Directions
  1. In a big bowl mix rice flour with salt and butter.
  2. Grind green chillies, ginger, curry leaves and cumin seeds to a coarse paste in blender.
  3. Add ground paste to the flour and mix well.
  4. Add drained chana dal and sago and mix well.
  5. Just sprinkle few drops of water (1/4 cup approximately) and knead into a dough. You can also use up the remaining milk used to soak sago. Do not add more water, use little amount of water just to combine to form dough. The dough kneaded is appropriate only when it forms uneven edges when pressed on the sheet
  6. While you start making the "Chakkalu-Savoury Rice Crackers"
  7. , heat oil over medium heat in a deep pan or kadai.
  8. Take a plastic sheet or a butter paper and smear oil over it. Divide the dough into equal gooseberry sized balls.
  9. Take each ball and flatten it using your palms to a disc, 2-3" in diameter on the greased sheet.
  10. Repeat the process and make around 6 to 8 for each batch depending on the size of your kadai. You can prick (optional) them using a fork to ensure they don't puff up in oil.
  11. Once the oil is smoking hot, drop "Chakkalu-Savoury Rice Crackers" carefully from sides of the kadai taking care that they don't lose shape or fold while dropping into oil.
  12. Fry them over medium heat and turn them to the other side and fry until golden brown in colour.
  13. Once they get the light golden brown colour, drain them onto an absorbent paper napkin to remove excess oil.
  14. Repeat the process till you are done with the dough.
  15. Cool them and store them in an airtight container.
My Notes
1. Good quality Rice flour is the key factor for the taste and texture of perfect "Chakkalu-Savoury Rice Crackers". If the rice flour is very finely ground, it will result in hard chekkalu.
2. While frying "Chakkalu-Savoury Rice Crackers", the remaining dough should not be left open, as it will be dried up. Instead cover the dough with a moist cloth completely. This is to retain the moisture in the dough and not to dry up. Or you can mix the dough in small quantities for each batch of "Chakkalu-Savoury Rice Crackers".
3. Adjust seasonings and spices to suit your taste.
4. Using sago is optional. You can skip if you have not planned well in advance to prepare "Chakkalu-Savoury Rice Crackers" because soaking sago needs some time.
You can also add a quarter cup of ground fried Gram powder to the dough, which gives a nice taste to the "Chakkalu-Savoury Rice Crackers".
5. You can also include peanuts, which gives a unique taste.
6. Let the rice crackers cool completely before storing in an air tight container.

 

chakkalu

chakkalu Chakkalu-Savoury Rice Crackers

 

Happy Cooking 🙂

Cheers!!

Padma.

 

 

20 Comments:

  1. Crispy and yummy rice crackers….. love to have this with tea…. 🙂

  2. wow lovely clicks with super luscious crackers… 🙂

  3. It looks crispy crackers Padma.. Love to grab it.. 🙂

  4. so crispy and tasty crackers

  5. Thank you so much for the recipe Padma! Bookmarked. This is my favorite and going to try this soon. They look so crispy and perfect!

  6. These looks so delicious … Love the pics

  7. Mouthwatering rice crackers…… 🙂

  8. Whoa whoa whoa
    I am drooling here over the treat and perfection.

  9. Perfect, my favorite. need some coffee to go with

  10. lovely crispy and inviting chakkalu…a complete new dish..definitely going to give a try….just perfect yummy dish..dear

  11. wow!!Padma u have described the recipe so well with such amazing clicks!!..So tempting:)

  12. We call these “thattai” and mostly make with red chilies.. your green chili version looks great I’m going to try!

  13. beautifully made explained and clicked! they look super tempting! lovely dear.

  14. Yummy snack and lovely clicks as always!!

  15. Wow… I have had mathris and shared the recipe too on my blog, but these made with rice crackers look absolutely delish… I am definitely trying these 🙂

  16. These look deeelicious, Padma. I have never had something like these before, so these are in my hit list. Can’t wait to try! 🙂

  17. Beautiful I love the recipe and wonderful clicks

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