The essential snack instant chakli (rava chakli) is for you on this festival. All of the wonderful women over there have some plans to make chakli, kodubale and laddu for Gokulashtami. Isn’t it? If you want to whip up it up quickly without spending much time in kitchen, then here is a instant chakli recipe. It truly taste wonderful with all required crunch and crisp in it.
All the ingredients for this rava chakli must be in your pantry already. Fine rava (sooji), rice flour and butter are the primary ingredients which is in store of every kitchen. Rava is cooked to perfection in appropriate amount of water to dough consistency. It is then combined with all the other flour and spices to stiff dough consistency. Then it is ready to be pressed like chakli.
When I planned instant chakli, I was skeptical of it drinking lots of oil. But amazingly, rava chakli drinks as much oil as other chakkuli does and remains crisp for long. If you want to tweak your normal recipe then here it is. Try it to know.
Watch the video:
Instant Chakli | Rava chakli | Instant Murukku
Ingredients
- 1 cup Fine rava (semolina)
- 1 cup Water
- 1.25 tsp Salt
- 1 tbsp Butter
- 1 cup Rice flour
- 2 tsp Sesame seeds
- 1 tsp Red chilly powder
- 2 cups Oil to deep fry
Instructions
- Heat a cup of water in a pan with little salt. When it boils, include fine rava and keep stirring. Break the lumps and cook till it comes together like dough. Add butter and mix well.
- When the dough leaves pan, switch off and transfer it to bowl. Next add rice flour to it.
- Add salt, sesame seeds and red chilly powder. Combine everything together to crumbled form. Next add water incrementally little by little and knead a stiff and soft dough.
- Take the chakli press and grease some oil. Fill the chakli dough up to the brim and press the chakli on baking sheet. Keep a batch chakli ready.
- Meanwhile heat oil in heavy bottom wok, when it heats up, carefully remove the chakli and drop in to hot oil for deep frying. Fry till golden brown and remove from oil.
- Crispy instant chakli is ready to relish as tea time snack.
Notes
- While adding rava to boiling water, keep stirring and break all the lumps.
- The rava should be cooked till it leaves pan and become non-sticky.
- The chakli dough should be stiff not loose.
- Keep the dough covered all the time otherwise it becomes dry.
- This chakli retains crispiness for more than a week
