Moong Dal Chakli

Ingredients 

• ½ cup moong dal
• 1½ cups rice flour
• ¼ teaspoon turmeric powder
• ¼ teaspoon asafoetida
• 2 tablespoons butter melted
• Salt to taste
• ¼ teaspoon cumin powder
• ¼ teaspoon carom seeds
• Oil for deep frying

Method

1. Take moong dal in a bowl and wash it 2-3 times. Drain well, add sufficient water and soak for 2-3 hours. Drain and pressure cook it with turmeric and asafoetida till 3-4 whistles are released. Open the lid when the pressure reduces completely and mash the dal well. Set aside to cool down to room temperature.
2. Grease the chakli maker with butter and set aside.
3. Transfer the cooked dal into a large bowl, add salt, cumin powder, carom seeds and 2 tbsps melted butter.
4. Add rice flour, a little at a time, and mix. Add a little water and mix well to make a soft dough.
5. Heat sufficient oil in a kadai.
6. Take a portion of the dough, put it into the greased chakli press and screw on the cover.
7. Spread a plastic sheet on the worktop. Press chakli sticks on the plastic sheet. Slide the sticks into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper and set aside to cool down to room temperature. Use up the remaining dough in the same way.
8. Arrange them on a serving plate and serve or store them in an air-tight container.