A salty fritter in the shape of concentric circles, which is commonly prepared in South Indian homes and a favorite among children.  Chakkali is compared to the Moon and a rhyme goes like this “Chanda Mama Chakkuli Mama” / Moon Uncle, Chakkuli Uncle…Hence, it is prepared on festivals like Ganesh Chathurthi, Krishnajanmashthami and during Dasara to distribute to the neighborhood kids.

Time Required: 30 Minutes

For the Chakkali flour:
8 Cups Raw Rice (Wash and spread on a cloth for drying)
2 Cups Urad Dal/Black Gram split (Wash and spread on a cloth for drying)
1 Cups Fried Gram
2 Cups Bengal Gram
1 tbsp Jeera/Cumin Seeds, Roasted

For the Chakkali:
2 Cups Chakkali Flour
½ Cup Butter
½ tsp Asafoetida/Hing
1tsp Sesame Seeds or Poppy Seeds/Khuskhus
Oil for deep-frying
Salt to taste

For the Chakkali flour:
Roast Rice, Urad Dal/Black Gram split, Fried Gram and Bengal Gram separately. Grind to a powder and sieve it. Store in airtight containers and use as and when required.

For the Chakkali:
Mix the ingredients except or Oil for the Chakkali along with water to make a soft dough. Select the round Chakkali shape plate, to prepare Chakkali in the mold. The mold is as shown below.

Put dough portions into the Chakkali mold and press the dough on square pieces of chart paper in the shape of concentric circles about 2” in diameter.

Heat Oil in a kadai/frying pan and slowly tilt the paper so that the Chakkali gently falls into the hot Oil. Deep-fry both the sides on medium flame until crisp and brown. Remove on kitchen towel and store in airtight containers.