Crispy Moong Dal Chakli

By Hebbars Kitchen · 90 min

Ingredients

Instructions

1. Rinse ½ cup moong dal, put it in a pressure cooker, add 1 cup water and pressure cook for 3 whistles.
2. Cool the dal and grind it to a smooth paste.
3. Put the paste on a large plate and add 2 cups rice flour, 2 tbsp butter, 2 tbsp sesame, a pinch of hing and 1 tsp salt. Crumble and mix well.
4. Add water slowly and knead into a smooth, soft dough, adding water as needed.
5. Fix the star mould to the chakli maker and grease it with oil so the dough does not stick.
6. Shape the dough into a cylinder, place it in the maker, close the lid and press out the chakli.
7. Press the chakli into hot oil over medium heat.
8. Flip and fry until crispy on both sides, then drain off the excess oil.
9. Let cool before serving, or store in an airtight container for up to 2 weeks.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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