Steamed, Gluten-free and Vegan Ukdiche Modak are what you can enjoy this Ganesh. Enjoy simple and delicious Festival food and stay healthy.

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Steamed, Gluten-free and Vegan Ukdiche Modak are what you can enjoy this Ganesh. Enjoy simple and delicious Festival food and stay healthy.
by [Archana Potdar] · This post may contain affiliate links · 20 Comments
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A spiked spiral that your Indian friend will offer is Chakli. It is a savoury snack from India. These delicious deep-fried snacks used to be made at home. Now, we may have easy access to the packaged stuff, but where’s the fun in that? Make them at home and rediscover the flavour!
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Chakali and laddoo are 2 perquisites of any Diwali festivities in my books. I have memories of my sister and mother making the chakli while I was employed to fry them. It was my brother’s job to keep us supplied with tea.
When Akanksha was little she wanted to make these. So every year we made them.
So chakli or murukku has always had fond memories for me. This time Akanksha came home after a year in Bangalore so we made them again. Of course, I have to change my pictures and update my post to make it more SEO friendly.
My chakli is something you should try as they are
Chakli while it tastes best when hot with a dollop of homemade butter. But you can serve them with tea, laddoo on the side when cold too.
Cool the chakli and store it in an airtight container.
This is an old post that I am updating with newer pictures and a write-up as a part of the group Foodies_RedoingOld Post.
Why does my chakli/ murukku break when making?
If your chakli breaks when you are squeezing from the mould it means the dough needs more water. Remove the dough from the chakli press, sprinkle some water, go easy a tablespoon at a time is all that you need to add. Knead the dough.
My Chakali/ murukku dough is not retaining shape when pressed, how do I fix it?
Add more dry flour, rice flour is better and mix the dough. Adjust the seasonings and knead again.
My chakli/ murukku are not crisp and is hard after frying, why?
The fat in the dough is less. Add some more butter or oil.
Why is my fried chakli soft?
How did you fry the chakli on high heat? Always fry on medium to high flame. When frying on high flame the outside gets cooked but the inside needs to still cook. Since the inside is undercooked it will be soft while eating.
What is the difference between Chakli and Murukku?
Your typical Chakli is made from rice flour, Bengal gram (brown chickpea) flour and black gram (urad daal) flour. It has several variations, depending on the types and proportion of flours used. Murukku, a similar snack typically made without Bengal gram flour.
Finally, if you do not have the Chakli press/ mould, how do you make the chakli?
You can 1) make kadboli (video below). 2) Sprinkle more water on the dough and knead it. The dough should be like buttercream icing. Add it to the greased piping gun with a star nozzle and make spirals.
Roll out the dough into thin logs then make spirals. These are called Kadboli.
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Priya Suresh says
Just love to munch those crispy chaklis without any guilt, havent made ragi chaklis since a while. Prefect savoury munchies.
harini says
That is a fantastic snack with Ragi flour, Archana.
ArchanaPotdar says
Thanks you.
M.Gayathri Raani says
It has been a while since I did some deep frying. Looking at the chaklis I am tempted to try them for this Diwali. Even I don't use plastic sheets, but use two slotted spoons alternatively. Those are nice tips for beginners.
Sharmi says
Ragi Muruku is such an amazing snack for a tea time treat..
Srivalli says
Those ragi murukus look so addictive Arch, hope you didn't have any problem frying this time..I think somebody in our group have baked murukkus posted, will check and share it with you..
Pavani says
WOW, murukku with ragi flour sounds so yummy!! They look crispy and inviting - perfect tea time treat.
Sowmya says
That is a lovely idea Arch to add ragi to chaklis.....it looks so crunchy and tasty. Have to pay you a visit soon to eat all these delicacies!!
Sushma Pinjala says
Such a healthy and crunchy muruku you have made. Looks yummy
Suma Gandlur says
I too hate frying and occasionally it in my kitchen happens for blogging to be honest. 🙂 Love these chaklis with a healthy twist.
Ritu Tangri says
I'm very fond of murukus. Now this is a healthier variation to that. Such an addictive snack
Sandhya Ramakrishnan says
That is a great alternate to our regular murukku Archana! Love the beautiful color from the ragi flour. Looks delicious.
Priya Srinivasan says
I too made some ragi ribbon murukku last week! these chakli;s look awesome, crispy, crunchy and yumm with evening chaai!
preeti garg says
Ragii chakli looks so perfect and crunchy... super healthy snacky option for tea.
Seema Sriram says
Fanatastic chakkuli recipe archana. It comes out so good. I tried a small batch and will go on for plenty more from here on.
ArchanaPotdar says
😀 thanks, Seema.
Renu says
Wow a millet chakli would be so good for this Diwali. I would give this a try. It looks crunchy and a perfect tea time snack
ArchanaPotdar says
Thanks.
Mayuri Patel says
I've not tried making chakli with ragi flour and your recipe is beckoning me to do so. A good way to get the family to enjoy ragi flour in the form of their favourite snack. Bookmarking it so that I can try the recipe when I get some ragi flour.
ArchanaPotdar says
😀