2 cups Maida / All Purpose Flour
1/4 cup split Moong Dal + 3/4 cups water to boil
1/2 cup water to mix in dal once its boiled
1 tbsp Red Chilli powder
1 tbsp Sesame seeds 1/2 tsp Turmeric powder
2 tsp Coriander powder Salt to taste
1/2 tsp Ajwayan / Carom seeds / Owa
Rinse moong dal 2 to 3 times under cold water and drain off. Put washed moong dal in pressure cooker, add 3/4 cups water and cook until 2 whistles.
Take maida in any put and place that pot in Idly cooker and steam for 15 mts. Now strain of steamed maida using strainer.
Take boiled moong dal, to that add 1/2 cup water and mash well. Take maida to that add all dry spices, mix well.
Add moong dal paste and start to make it in to dough. Now wet your hand with cold water and take small dough from chakali dough.
Knead it one more time to make smooth and soft. Put dough ball in chakali mold and start to make chakali on wax paper.
Deep fry chakali until golden brown.
If you don’t have Idly Cooker then steam maida in regular pressure cooker with out putting whistle on.
If you don’t have chakali molds make using of Icing or piping bags using star nozzle.
You may need extra 1 or 2tbsp of water, depending on how more or less dry spices you use.