Rice 6 cups
Chana Dal 3 cups
Split black gram skinless (dhuli urad dal) 1 1/2 cups
Split green gram skinless (dhuli moong dal) 3/4 cup
Cumin seeds 2 tablespoons
Coriander seeds 2 tablespoons
Chakli ka atta 3 cups
Turmeric powder 1/4 teaspoon
Red chilli powder 1 tablespoon
Salt to taste
Sesame seeds (til) 2 tablespoons
Oil to deep fry
Lightly roast ingredients of chakli atta. Grind to a coarse powder. Bring one cup of water to a boil. Put on sim and add turmeric powder, red chilli powder, salt, sesame seeds and finally chakli atta. Remove from heat. Stir mixture well. Leave it aside for twenty five to thirty minutes, mixing the mixture at regular intervals. Remove from vessel and knead it into very soft dough, by adding a little water.
Put mixture in chakli mould and make chaklis on a piece of paper. Heat sufficient oil in a kadai till moderately hot. Deep fry chaklis to a light golden brown and crisp. Drain onto an absorbent paper and allow to cool. Store in airtight tins.
Ingredients (240 ml cup used)