Rava Chakli Recipe - Karnataka Style With Rava & Rice Flour
Rava Chakli Recipe is a crispy indulgence made with rava and rice flour, seasoned with cumin seeds and asafoetida. Serve it to your guests during the festive season or enjoy along with a cup of chai.In association with Preethi Kitchen Appliances
Rava Chakli Recipe (Karnataka Style Chakli With Rava & Rice Flour) is a tea time snack that tastes best during the rainy season and a good deep fried festive savory dish. It is very easy to prepare.
A simple chakli recipe you can't go wrong with. Made with minimal ingredients like rice flour, fine rava, butter resulting in crispy chakli.
If you like this recipe, take a look at more recipes like
No chilli powder in this recipe but you can add red chilli powder or pepper powder to this recipe if you like it to be spicy. Add chilli powder after rava is cooked, while you are kneading a dough with the rest of the ingredients.
- 1 cup Chiroti Rava
- 2 cups Rice flour
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Ajwain (Carom seeds)
- 1 teaspoon Asafoetida (hing)
- 2 tablespoon Butter
- Salt , to taste
- Sunflower Oil , to cook
How to make Rava Chakli Recipe - Karnataka Style With Rava & Rice Flour
To begin making the Rava Chakli Recipe, take water in a pan and allow it to boil, add salt to this and mix well.
Add chiroti rava to boiling water. Mix well to form lump free mixture similar to the uppittu. Switch off the flame and then add rice flour, jeera, hing, butter.
Prepare the dough when it is cool enough to handle. Do not allow it to cool completely
Heat the oil in a pan for deep frying on medium high heat.
Add a ball of dough into the chakli press and begin to press it over the oil, in circular motion to make flat circular spirals like that of a jalebi.
Deep fry the chakli in batches over medium heat till they are fried to crisp. Remember not to overcrowd the oil or the chaklis will not be crisp.
Remove chakli from hot oil once they stop sizzling and sink to the bottom, or when you notice the right color change.
Drain on an absorbent paper to remove the excess oil.
Once they are cooled to room temperature, store in airtight container till needed. This can stay good for up to 10 days.
Rava Chakli Recipe - Karnataka Style With Rava & Rice Flour is part of the Festival Recipes Contest