Krishna Janmashtami is incomplete without crispy crunchy savories. One of the common snack every year we make for this festival is Chakli . So today i am sharing a variation in the regular rice chakli ” Muchore / Moong dal Chakli” . Made with rice and Moong dal , this snack is one of the favorites for krishna jayanthi in many homes and for diwali too . I had always been fond of these festive snacks right from childhood and now my kids too love it . Easy to make and yummy to taste . Do try it this festival an d enjoy it with your friends and relatives …
Chakli is a savory snack that can be prepared many ways. The traditional way of making it, calls for washing , drying of rice and urad dal. Then powder it in mixer or flour mill. Uff.. so much work..Usually my mom makes this chakkuli powder and gives me every year for janmashtami . For the typical chakkuli recipe see here. I have even posted the easy peesy Instant rava chakli .. n this time its Moongdal Chakli / Muchore as it’s called traditionally . These Muchore are most common in Iyengar’s house furing Krishnajanmashtami . So are you ready to make a note of the recipe .. here you go …
Keep a wok on a medium heat and dry roast the moong dal until it turns golden brown.Transfer it onto a plate, allow it to cool.
Grind the roasted dal to a fine powder, sieve the powder .Transfer the powder to a big bowl.
Slightly warm rice flour .Transfer it to the same big bowl.
Add cumin seeds,salt ,hing and butter to the flour and mix everything thoroughly without adding water until butter is incorporated well .
Add water in small batches to form a soft pliable dough.Knead well.
Now heat the oil in a kadai / pan.
While the oil is getting hot, grease the chakli mould and fix the plate shown in pic to chakli mould . Divide the dough into parts . Add one part of the dough to the mould & press .
Press the dough into spirals on a wax paper or greased plastic sheets
Once the correct temperature is reached, gently holding the end of the foil in one hand, slowly remove the flattened discs and drop them into the hot oil in batches of 4-5 depending on the size of the kadai used to deep fry.Deep fry them on medium low flame on both sides till they turn crisp .Once done, remove from oil and transfer to a paper towel.
Store the muchore in air tight containers once cooled. Remains fresh for 1 month.Don't these cream color spirals look so addictive ???
You can make dry muchore powder in huge batch and store for months and use as and when required.Nothing will happen.
Rice and moong dal mix should be very fine . If you dont have moong dal powder you can soak moong dal , grind and mix it with rice flour.
If you dont have butter you can add 2 tbsp of super hot oil. Heat oil such that when you pour on the dry flour bubbles comes .
Check the oil readiness by dropping a small ball of dough into the oil. It has to come up immediately. this shows that oil has attained the right temperature n you can gently slide the thengol. While dropping the prepared thengol, the flame should be high,once they float to to top,reduce the flame to medium or medium low flame and fry till they become crisp.