I normally do not make chakalis lest mum thinks she can happily retire…
3 cups rice
1 cup chana dal/ split bengal gram
1/3 cup moong dal/ split yellow dal
1/3 cup udid dal / split black dal
1 tbsp roasted horsegram dal powder/ kale phutane ki dal
1 tbsp beaten rice / poha
1 tbsp coriander seeds
1 tbsp cumin seeds
for making the batter
1 cup oil
2 tspn red chilli powder
1 tbsp sesame seeds
1 tspn asafoetida
1 tspn mustard seeds
salt to taste
1 litre cooking oil
1) Wash the rice and spread it out on a cloth to dry. Roast it in a pan after it has completely dried on very low flame till it gives out aroma
2) In another pan, separately roast each of the other dals till they ooze aroma
3) Now grind all the cooled down dals along with coriander and cumin seeds and methis seeds to a fine flour consistency.
4) Heat 1 cup of oil and mustard seeds and hing to it. When it crackles, add it to the flour. Also add the other dry ingredients to the flour and slowly bind together using water. You may need upto 1 cup of water. The flour should be palleable.
5) Knead the dough in batches well till it binds well. Grease the mould/ chakali maker and add the dough to it. Press the dough out and form small jalebi like circles on a small greased dish, if the dough breaks while dropping then you may need to knead it again
) Gently lift the prepared chakali using a spatula and drop in hot oil. Let it cook on low to medium flame until it is golden in color.
7) Remove and strain on paper napkins to drain excess oil. When cool, store in air tight containers.