Instant Crispy Rice Flour Chakli (Akki Hittina Chakli)
A classic North Karnataka-style instant Chakli (Murukku) recipe made with rice flour and roasted chana dal powder. Light, melt-in-your-mouth, and super crispy, this quick savory snack is seasoned with sesame seeds, cumin, ajwain, and red chili powder, making it perfect for festival celebrations like Diwali or as a daily tea-time snack.
Ingredients
- Rice Flour (Akki Hittu): 2 cups
- Roasted Chana Dal Powder (Hurigadale / Putani Powder): ½ cup
- Sesame Seeds (Yellu): 1 tbsp
- Cumin Seeds (Jeera): 1 tsp
- Carom Seeds (Ajwain / Oma): 1 tsp
- Red Chili Powder: 1 tsp (adjust to taste)
- Hot Oil (for dhoop/moyen): 2 tbsp
- Salt: To taste
- Water: As required to knead the dough
- Oil: For deep frying
Instructions
- Prepare the Dry Base
- Step 2
In a large mixing bowl, combine the rice flour and roasted chana dal powder.
- Step 3
Add sesame seeds, cumin seeds, ajwain (crushed slightly between your palms), red chili powder, and salt. Mix all the dry ingredients evenly.
- Add Hot Oil
- Step 5
Pour 2 tablespoons of hot oil over the flour mixture. Mix carefully with a spoon, then rub the mixture between your fingers until it reaches a crumbly texture. (This step ensures the chaklis turn out melt-in-mouth crispy).
- Knead the Dough
- Step 7
Gradually add room-temperature water bit by bit and knead into a smooth, soft, and non-sticky dough. It should not be too tight (causes breaking) or too soft (absorbs excess oil).
- Shape the Chaklis
- Step 9
Grease the inside of a Chakli maker (press) and fit it with the star-shaped disc.
- Step 10
Take a portion of dough, shape it into a log, and load it into the press.
- Step 11
On small pieces of parchment paper, butter paper, or the back of greased slotted spoons, press out spiral-shaped chaklis from inside to outside. Gently pinch the ends to seal them so they do not open while frying.
- Deep Fry
- Step 13
Heat oil in a deep frying pan over medium flame.
- Step 14
Gently slide the shaped chaklis into the hot oil without overcrowding the pan.
- Step 15
Fry on medium heat until the bubbling subsides and the chaklis turn crisp and golden brown on both sides. Flip occasionally for even cooking.
- Cool & Store
- Step 17
Remove with a slotted spoon and drain excess oil on paper towels.
- Step 18
Allow them to cool completely before storing in an airtight container for up to 2–3 weeks.