Butter Rice Chakli
Butter Rice Chakli is spiral crispy snack that is a key component of a traditional Mangalorean Christmas Kuswar platter, exchanged between neighbours and friends. Do it at home and enjoy another authentic taste!!
Take a break from the Christmas madness and make these crispy spiral shaped fried Butter Rice Chakli! This classic Butter Rice chakli is a key component of a typical Mangalorean Catholic Christmas Kuswar (festive sweets and snacks) platter and is shaped by hand using a chakli maker. The taste of a home made chakli cannot easily be matched by store bought chaklies. It is so true!!
During this festive season, I want to take a moment to wish you a very Merry Christmas, happy holidays and a beautiful weekend! Thank you so much for following along the last year (well, for the last three years really!). I am focusing on making short videos lately and have been enjoying it so much. I hope to do more video work in the future, keep my fingers crossed! May be you will find some inspiration in the photos or videos and I am also sharing my favourite Butter Rice Chakli recipe. Sending love to you all!
Christmas is a very special time for us at Deliciously Indian, as this is the time when my family comes together to prepare traditional sweets rather than purchasing readymade options, which are not many, for us Mangies here!!!
The Deliciously Indian family raises a toast after the Christmas Vigil mass to celebrate the true spirit of Christmas. We toast for love, hope, peace and most importantly unity, which is declining in many families today. Then, we have our traditional Indian dinner of Pork Indad and sannas, chatter and spend quality time relishing the Christmas food. Our celebration of joy and hope continues over desserts and finally winding up with the much looked forward to part of the Christmas being, Christmas carols.
I love Christmas with my family and wait the whole year for it!
What is a chakli?
What I call Chakli or murukku is a traditional South Indian deep fried savoury snack made of rice flour, urid dhal flour and moong flour. Yes, it is again a form of fried dough, its just a different dough! It's an elegant spiral-shaped treat shaped by hand by a small hand held gadget called the chakli press/maker, for festivals such as Christmas and Diwali.
There are many variations to chaklies. Some prepare it with rice flour and only one type of dhal, whereas, others might like to combine two or three combinations of dhal flours with rice flour. Chaklies are seasoned with salt, sesame seeds and cumin seeds for added flavour. The inclusion of butter gives the chaklies long lasting crispiness.
These are easy to prepare at home and you definitely won't want to wait for a special occasion to eat. My Step-by-Step instructions will show you how to make this chakli from scratch. A couple of quick festive videos of 'how to make the spirals' and 'how to fry' the chaklies will assist you while you are making these crispy treats. Please watch the quick videos in the Step-by-Step instructions before you start making them as they are very helpful. A word of caution, do not get disappointed if you cannot master them in your first or second attempt.
This is a recipe for a traditional chakli as prepared by my mother for every Christmas when I was little, the only difference is she used to use whole rice in place of rice flour. The rice was soaked and blended with coconut milk before combining it with roasted urid dhal and moong dhal flour.
This is the chakli she enjoyed sharing in her kuswar (Mangalore Christmas sweets) platter with all our neighbours and friends. I have been making them every Christmas for several years and my husband enjoys them during the Christmas season. Oh! I also make them at all times of the year, as my hubby reckons that there are no chaklies that match the ones I do at home. He certainly knows the right words to get the best out of me! So here we go!!!
INGREDIENTS IN THE BUTTER RICE CHAKLI
Let me go through what you need to make these deliciously crispy sprials of fried dough. First, we make the dough. The ingredients are combined together to form the dough. The dough is then set aside to rest for 30 minutes and you are ready to fry your savoury Indian Christmas crispy snack, one of the key snacks included in the plate of kuswar (Christmas sweets and snacks) in Mangalore.
MAKING the chakli dough
- Fine rice flour - A key component in this recipe for that typical crispiness. The flour is fairly accessible in many Indian supermarkets. If you are unable to buy it at your local Indian supermarket, find at Udaya Supermart in Wentworthville or Liverpool. I buy the 'Udaya' brand "Fine rice flour" sold in 1kg packets. Important: Please look for fine rice flour and not the standard rice flour.
- Roasted urid dhal flour - Added for taste and crispiness. You might be able to buy at your local Indian supermarket. If you are unable to buy it at your local Indian supermarket, find at Udaya Supermart in Wentworthville or Liverpool. I buy the 'Aithra' brand "Roasted urid flour" sold in 500g packets. You may use other brands, if you cannot buy the specified brand.
- Roasted moong dhal flour - Also added for taste and crispiness. You might be able to buy at your local Indian supermarket. If you are unable to buy it at your local Indian supermarket or at Udaya Supermart in Wentworthville or Liverpool then, unfortunately, you will have to roast the split moong dhal and make your own. It takes only a 10 minutes to prepare this flour. You will need only a very small quantity for this recipe. See NOTES at the bottom of this page for the steps to prepare this flour.
- Alternative: If you could not be bothered to make the flour yourself, use double the quantity of roasted urid dhal flour and omit the moong dhal flour. So, for the recipe below, use 140g of roasted urid flour.
- Butter - Helps crisp up the chakli really well. This chakli stays crisp for up to 3 or 4 weeks or as long as your chaklies last.
- Black sesame seeds - Gives a nutty taste and unique appearance. Roasted or unroasted both work fine.
- Alternative: Use the same quantity of white sesame seeds.
- Cumin seeds - Added as a savoury alternative to cinnamon particularly in Indian snacks. Boosts the savoury flavour. Add roasted or unroasted. Leave out if you are not a fan of this flavour.
- Coconut milk - Used to bind the flours, adds delicate creaminess and delicious taste. I combine 50g sachet of 'Ayam' coconut milk powder and 250mL warm water to make the coconut milk. Find at your local Woolworths or Coles Supermarket just next to tinned coconut milk and coconut creams.
the chakli maker/press
Butter Rice Chakli is made using a chakli maker/press. There are different types of chakli makers/press. They come in stainless steel, brass or wood. The stainless and brass chakli makers are similar in appearance while the wooden one has a traditional design with wooden body and handles.
I have used a stainless steel chakli maker. Find at your local Indian grocery store or at Udaya Supermart at Wentworthville or Liverpool.
The below is the image of the chakli maker/press I have used. The different components and how to make the chakli are explained in the Step-by-Step Instructions.
The chakli press/maker
Hot off the press chaklies from the frying pan to the bowl
how to make BUTTER RICE CHAKLI
I feel many people are afraid to try out these chaklies because they feel they are difficult to make and involve many hours in the kitchen. With my Step-by-Step guide, many photos and a couple of quick videos, I am justified that you will achieve the same results as me. I promise it is not a hard recipe!
The amount of dough made in this recipe will yield anywhere between 50 to 65 chaklies depending on the number of concentric circles you make. Don't panic if some chaklies turn out slightly imperfect, as these are home made and they taste just the same nevertheless!!
You will find full instructions and measurements in the recipe card at the bottom of this post. This is the summary of the process to go along with the process photos.
How to make the Dough
Sift the flours and set aside
Combine well. Add salt and butter
Using fingertips rub the butter and flours together until the flour is smooth to touch (about 5-7 minutes)
Add the black sesame seeds and cumin seeds. Combine
Add coconut milk and water
Using your hands, knead the mixture till a dough forms into a ball. This will take approximately 5-7 minutes.
Hurray! the easy to handle dough is now ready
Cover the dough in a damp tea towel and rest for 30 minutes
Divide the dough into 7-8 portions or into sizes that fit the inside of the chakli press
How to make the chakli
You will need a chakli maker/press.
Find at your local Indian grocery store or Udaya Supermart at Wentworthville or Liverpool!
The three components of the chakli press from left to right
- The stainless steel star disc
- The stainless steel hollow cylinder. It has a threaded base which accommodates discs with different shapes to make a variety of snacks
- The stainless steel smooth handle
Grease the disc, hollow cylinder and the interior of the handle
Insert/drop the star shaped disc into the slot inside the chakli press. Important: check to see if it is secured correctly!
Fill one portion of the dough into the chakli press. It should come 3/4 of the way up the chakli press
Do not overcrowd the chakli press
Remove any air pockets by pressing the dough with the tip of your fingers. Air pockets can render the chaklies broken when pressing to form a round chakli!
Close the lid by turning it in the direction required, until the lid is secure and in place
The chakli press is now set to shape the chakli!
How to shape the chakli Video
Line the bases of two large lightweight cutting boards/flat platters with baking paper
Watch this video before you start making chaklies
Chakli shaping festive video
Hold the chakli press securely in one hand at a height of approx. 8cms
Using the other hand, turn the handle in a clockwise direction, until you see the chakli dropping from the star disc (see video above if in doubt).
Once you see the chakli dropping, guide your hands to make 3-4 concentric circles to resemble a chakli on the baking paper
Pinch the beginning and end by pressing with your thumb and index finger
Unsealed ends come loose when frying
Cover with a paper towel while you make batches, to prevent drying
Make three batches before you start frying as they do not take long to fry
How to fry the chakli
Heat oil in a deep frying pan on medium, until a small piece of dough rises to the surface in 3 or 4 seconds
If your dough rises immediately, then the oil is too hot. Reduce heat to low and test the oil again with a piece of dough
How to fry the chakli festive video
Chakli frying video
When happy with the oil temperature, you are set to fry the chakli
Wear a heat proof glove. Drop 4 or 5 chaklies one by one carefully into the hot oil (see video above if in doubt)
Do not overcrowd the pan
Fry for approximately 2 minutes or until they turn golden brown, turning and moving half way through for even frying
Golden brown chaklies ready for Christmas!
Using a slotted spoon, remove them on to a paper towel as soon as they are golden. Pay careful attention as they fry quickly once brown!
Follow the same steps till all the dough is exhausted. Fry them in batches of 4 - 5 in the same way. Remember to keep the raw chakli covered with paper towel while frying the chaklies
Once completely cool, place them in an airtight container between paper towels, in a cool dry place at room temperature. They will last for up to a fortnight or a month.
Its a perfect perfect perfect make ahead Christmas snack!
Merry Christmas from my Deliciously Indian family to yours and happy holidays!
So many chaklies.
This is a sight that will imprint on your memory and will relive every Christmas because this is home, this is nostalgic, this is Kuswar, this is Christmas!
So, get into the spirit of Christmas! This is a batch of 60 - 65 chaklies so, go ahead and nibble away, no one will miss one, or two or five!!
Butter Rice Chakli
Ingredients
- 3 cups fine rice flour 440g (I use Udaya fine rice flour 1kg bag)
- ½ cup roasted urid dhal flour 65g (I use Aithra roasted urid flour)
- ½ cup roasted moong dhal flour 75g
- 2 tsp. salt or to taste 10g
- 2½ tbsp. butter at room temperature 35g plus ½ tsp. extra to grease the star disc and chakli press
- 1 tbsp. black sesame seeds 7g optional
- ¾ tsp. cumin seeds 3g optional
- 250 mL Coconut milk made with 50g sachet of Ayam coconut milk powder
- 200 mL tepid water
- Vegetable oil for deep frying
Instructions
- If you are unable to buy roasted moong flour, then see NOTES below.
- Line two large light weight cutting boards with baking paper.
To make the dough:
- Sift the flours together over a deep wooden or glass bowl. Combine well.
- Add salt and butter. Using your fingertips, rub the butter and the flour together till the flour becomes very smooth to touch (takes about 5-7 minutes).
- Add the sesame seeds and cumin seeds.
- Add coconut milk and water. Using your hands knead the mixture for 5-7 minutes or until the mixture moulds into a ball. The dough should be pliable and not crumbly. Season the dough, if required. If you add seasoning, knead for another minute or until the salt is mixed well. Cover the dough with a damp cloth and rest for 30 minutes at room temperature.
- Divide the dough into 6-8 equal portions or into sizes that fit snug into the chakli press. Do not overfill the chakli press.
To make the chakli:
- Open the chakli press. Grease both sides of the star shaped disc and the inside of the chakli press with a little butter (as shown in the image).
- Insert/drop the star shaped disc into the slot inside the chakli press. Make sure it is secure and flat.
- Fill one portion/ball of the dough into the chakli press. Fill the dough ¾ of the way up. Remove any air pockets by pressing the dough firmly with your fingers. Air pockets can render the chakli broken when you press to form a round chakli.
- Close the lid by turning it in the direction required until the lid is secure and in place. Now you are set to make the chaklies.
To shape the chakli (see video):
- Hold the chakli press securely in your left hand or your non-dominant hand. Using the other hand or your dominant hand, turn the handle in a clockwise direction until you see the chakli dropping from the star shaped disc. Guide your hand to make 3 or 4 concentric circles on the baking paper to resemble a chakli. Seal both edges by pinching with your thumb and index finger. Unsealed edges tend to come loose and break during deep frying. Make 4-6 chaklies at a time. (Good idea to get some help to press the chaklies while you are frying)
To fry the chakli (see video):
- Heat sufficient oil in a deep-frying pan in medium to medium-high or until a small ball of dough comes gradually to the surface (approx. 3 to 4 seconds). If the dough settles at the bottom, then the oil is not ready. On the other hand, if the dough rises to the surface immediately, then the oil is too hot. The oil temperature should be approximately 180°C to 190°C.
- Once the oil is right, wear your heat proof gloves and carefully slide one chakli at a time into the hot oil. Fry on one side until golden. Flip carefully and fry the other side until golden (As a guide, my chaklies get done in around 2 minutes on my gas stove). Using a slotted spoon, remove the chaklies immediately on to a bowl lined with paper towel. The chaklies turn dark very quickly once they are golden, so watch closely once they start browning.
- Fry them in batches of 4-6, depending on the size of the frying pan. Large frying pans, hold 10-12 chaklies at a time or small frying pans may hold even 3 or 4 at a time. Do not overcrowd the pan while frying, as the temperature will drop and the chakli will turn soggy.
- Fry the rest of the batches. Cover the batch of pressed chaklies with paper towel, while you are frying the other batch.
To store the chakli:
- Once completely cool place in an airtight container. The chaklies will last up to 4 to 6 weeks, if stored well in a cool dry place at room temperature.
- Serve with Masala Coffee as a snack during festive season such as Christmas, Diwali or any time of the year for that matter.
Notes
- Most Indian grocery stores do not sell roasted moong dhal flour. More often than not, I have made my own moong dhal flour for my chaklies. It is very simple to make the flour from split moong dhal.
- To make the flour: First heat a small frying pan on medium low. Place 1 cup split moong dhal (200g) on to the pan. Stirring regularly, dry roast for approximately 3 minutes or until one or two moong grains turn golden. You know the dhal is roasted, when you see soft tendrils of smoke rising to the surface from the pan and will get an aroma. Remove the dhal on to a small bowl. Cool completely. Place in a small jar attachment of your blender and blend to a smooth powder. Sieve it and if there are any coarse bits, blend again. Sieve again to remove any grit. You will need very fine moong flour, otherwise the chaklies will break when pressing. 1 cup of moong dhal will make approximately 160g-165g of flour (sufficient for making 2 batches of chaklies).
Hi, I’m Catherine!
I’m all about creating tasty Indian dishes with whatever’s on hand, even when I’m short on time or budget. I love turning simple ingredients into flavorful delights. Join me on this culinary adventure where we’ll explore the magic of Indian cuisine, one delicious dish at a time!
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