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Saturday, May 9, 2015

Ragi Chakkuli

5.5 cups Millet / Ragi or 6 cups Millet Flour / Ragi Hudi
3 cups Black Gram seeds / Uddina bele
2 tsp Chilly powder
1 tsp Cumin seeds / Jeera
2 tsp Sesame seeds
3/4 tsp Asafoetida powder
10 - 12 tsp Butter/ Benne
Salt to taste

Take 2 cups of black gram seeds in a pan and fry it in a microwave or stove until it gives nice aroma or it turns golden in colour by without adding any oil.

Once it is cooled, make smooth powder by grinding it in a mixer as shown in the picture below.

Soak millet in water for about 5-6 hrs. Wash them properly and grind them into smooth paste by adding sufficient amount of water. (For Millet flour, this step can be excluded.)

Add butter, salt, cumin seeds, sesame seeds, chilly powder, asafoetida powder and mix them well.

Add prepared black gram seeds powder to the same vessel and mix them well. Add water if required. (Don't make the dough too thin.) Kneed the dough properly and keep it aside by covering a lid for about 15 mins.

Fill the Chakkuli maker with this dough and press into round shape in a wax paper or a plastic sheet as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put pressed Chakkulis in oil and deep fry until they turn golden in colour.

Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

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