Authentic Andhra Style Chakralu Recipe

Ingredients

2 cups of Rice Flour
1 cup of Water
1 cup of Split Yellow Moong Dal (soaked for 4 hours)
1/2 cup of Butter
2 tsp of Cumin Seeds
2 tsp of Sesame Seeds
1 tsp of Asafoetida (Hing)
2 tsp of Red Chili Powder
Salt to taste
Olive Oil for deep frying

Steps and instructions

Soak the Split Yellow Moong Dal in water for about 4 hours, then drain the water completely.
In a large mixing bowl, add the soaked and drained moong dal, rice flour, butter, cumin seeds, sesame seeds, asafoetida, red chili powder, and salt.
Mix all the ingredients well. Add water slowly and knead it into a soft dough.
Heat oil in a deep frying pan on medium heat.
Take a small portion of the dough and make it into a round flat shape using your hands or a mold. Remember to make a small hole in the center of the dough to ensure it cooks evenly.
Once the oil is hot enough, gently slide the dough into the oil.
Fry the Chakralu on medium heat until they turn golden brown on both sides. Repeat this process with the remaining dough.
Once the Chakralu is fried, remove it from the oil using a slotted spoon and drain it on kitchen paper to remove excess oil.
Let the Chakralu cool completely before serving as they turn crispy once cooled.

Tools for making

Mixing Bowl - A large bowl to mix the ingredients for the dough.
Deep Frying Pan - A pan with deep sides to fry the Chakralu.
Slotted Spoon - A spoon with slots to remove the fried Chakralu from the oil.
Kitchen Paper - Absorbent paper used to drain excess oil from the fried Chakralu.
Mold (optional) - A mold to shape the Chakralu uniformly, if desired.

Recipe variations

Using besan (chickpea flour) instead of rice flour for a gluten-free version.
Adding finely chopped green chilies or crushed black pepper for a spicier flavor.
Incorporating crushed peanuts or roasted sesame seeds into the dough for added crunch.
Replacing butter with ghee or oil for a different taste.
Adding grated coconut or coconut milk to the dough for a hint of sweetness.
Experimenting with different spices like turmeric powder, fennel seeds, or curry leaves to enhance the flavor profile.
Using a combination of different flours such as wheat flour, corn flour, or millet flour for a unique texture.
Making a savory version by adding grated cheese, chopped onions, or herbs like cilantro or mint.
For a vegan option, substitute butter with vegan butter or coconut oil and use plant-based milk or water instead of dairy-based ingredients.

Recipe overview

Chakralu is a classic Indian snack that is not only delicious but also quite simple to make. This recipe serves up a mouthwatering combination of ingredients to create a crispy, savory treat that's perfect for any occasion. Made from a delightful blend of rice flour, split yellow moong dal, and an assortment of spices, Chakralu delivers a perfect balance of flavors and textures. The process involves mixing the ingredients into a soft dough, shaping it into small rounds, and then deep frying until golden brown. Once cooled, these snacks turn remarkably crunchy, making them an irresistible bite. Whether you're preparing for a festival, looking for a satisfying afternoon snack, or just in the mood for some homemade comfort food, this Chakralu recipe is sure to impress. Be prepared for the aroma of frying Chakralu to fill your kitchen, tempting everyone to try these delicious treats hot off the stove!

Common questions

How long does it take to soak the moong dal? Soak the Split Yellow Moong Dal in water for about 4 hours.
What type of flour should I use? Use rice flour for this recipe.
How do I shape the Chakralu? Take a small portion of the dough and make it into a round flat shape using your hands or a mold. Remember to make a small hole in the center of the dough to ensure it cooks evenly.
At what temperature should I fry the Chakralu? Heat the oil in a deep frying pan on medium heat.
How do I know when the Chakralu is cooked? Fry the Chakralu on medium heat until they turn golden brown on both sides.
Can I use any other type of dal? No, it is recommended to use Split Yellow Moong Dal for this recipe.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix all the ingredients together.
Deep Frying Pan - A pan with high sides to deep fry the Chakralu.
Slotted Spoon - A spoon with slots or holes to remove the Chakralu from the oil.
Kitchen Paper - Absorbent paper to drain excess oil from the fried Chakralu.

Origin stories

Chakralu, a savory Indian snack, hails from the southern parts of India, particularly the states of Andhra Pradesh and Telangana. This delightful snack is traditionally prepared during the festival of Sankranti, a harvest festival celebrated with much enthusiasm in these regions. The name "Chakralu" is derived from the Telugu word "Chakra" which means wheel, referring to the shape of the snack. Each Chakralu is meticulously handcrafted, its characteristic spiral shape symbolizes the cycle of life, seasons, and time, reflecting the deep-rooted culture and philosophies of the region. It's not just a snack, but a celebration of life's cycles, seasons, and the abundance of the harvest.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.