Mangalorean Recipes

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Chaklis 2

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Ingredients

 
Quantity Measure Number Ingredients Number Description:
Half Kilogram Rice, Boiled (ukda chawal) Soak overnight
Half Kilogram Rice, Raw Soak overnight
3 Nos. Coconuts - fresh. Extract Juice
A Little Salt To taste.
1 Teacup Rice, Raw For roasting and powdering
1 Teacup Dhal, Moong For roasting and powdering
1 Teacup Dhal, Urid (white) For roasting and powdering
1 Tablespoon Teel. (Sesame Seeds) For roasting and remove jhusks
1 Tablespoon Jeera (Cumin Seeds) Mix with dough.
1 Liter Cooking Oil To fry in a deep pan.

Method

Soak the two types of rice in separate vessels, overnight, to soften.   
Scrape the coconuts and extract juice.  Grind the rice separately with the coconut juice and a little salt to taste.   The dough should be fine and dry.
Wash the 1 cup of raw rice, and dry.   Roast it on the thawa, and pound into a powder.   Similarly, roast the dals, and pound the make them into powder.  Roast the Teel and remove the skins    
Mix the raw rice powder, dhal powders with the dough and blend well.   Add jeera and Teel.
Put a little dough in the Chakuli form, and press.    The sheveo form could be used, provided you use the Chakuli plate.     As the dough comes out, collect it by making circular movement of the form if it is hand held, and if fixed, move the recepticle n which it collects.  You should get concentric rings formed one around the other, making about 4 or 5 rounds just touching one another.   Chakli plate has a star shaped perforation.

Fry them in a deep fry pan in plenty of boiling cooking oil.  

Will keep long in well closed tins.

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