Chakali Flour [Bhajani]
Chakali Flour in Marathi Makes : 1 kg I ngredients: 1½ cup Chana Dal ½ cup Urad Dal ½ cup Moong Dal 2 cup white Rice ¼ cup Sabuda...
https://chakali.blogspot.com/2008/10/chakali-flour-bhajani-diwali.html
Chakali Flour in Marathi
Makes : 1 kg
Ingredients:
1½ cup Chana Dal
½ cup Urad Dal
½ cup Moong Dal
2 cup white Rice
¼ cup Sabudana (Sago)
50 Grams Cumin seeds (approx 3-4 tbsp)
Handful of Coriander seeds
Method:
1) Wash all dals separately. Dry each of them on separate cotton cloth. Dry them in shadow.
2) Wash Rice and drain water. Spread over a cloth and let it dry in the shade, not under direct sunlight.
3) Dry roast each dals separately on medium heat, until golden brown. Dry roast rice and Sago separately. Rice should get pinkish color (eat a small grain, it should taste crunchy). Sago should puff up a little and color should change to off-white. Then roast Cumin seeds and Coriander seeds until aromatic.
4) Let all roasted Items cool down. Mix all and grind to fine powder. This Blended Flour is used to make Chakali.
Tips:
1) To remove dirt, clean dals with damp cotton cloth. Clean each dal separately. This method can be used instead of washing.
2) All dals should be split and hulled (ie without peel).
Makes : 1 kg
Ingredients:
1½ cup Chana Dal
½ cup Urad Dal
½ cup Moong Dal
2 cup white Rice
¼ cup Sabudana (Sago)
50 Grams Cumin seeds (approx 3-4 tbsp)
Handful of Coriander seeds
Method:
1) Wash all dals separately. Dry each of them on separate cotton cloth. Dry them in shadow.
2) Wash Rice and drain water. Spread over a cloth and let it dry in the shade, not under direct sunlight.
3) Dry roast each dals separately on medium heat, until golden brown. Dry roast rice and Sago separately. Rice should get pinkish color (eat a small grain, it should taste crunchy). Sago should puff up a little and color should change to off-white. Then roast Cumin seeds and Coriander seeds until aromatic.
4) Let all roasted Items cool down. Mix all and grind to fine powder. This Blended Flour is used to make Chakali.
Tips:
1) To remove dirt, clean dals with damp cotton cloth. Clean each dal separately. This method can be used instead of washing.
2) All dals should be split and hulled (ie without peel).
ooh.. they are mouthwatering me to eat right from ur plate...
ReplyDeleteThanks Pavani for your comment..
ReplyDeleteThis is the best recipe for Chakali, I read. It's just so soft and delicious. Thanks for the recipe.
ReplyDeleteYour recipe was the best. The Chakali's turned out to be great. I had the taste of real Maharashtrian chakali. Thanks for the great recipe.
ReplyDeletethanks Rulan
ReplyDeleteYou can now buy Chakali Bhajani Flour in US at our website we grind all the fresh flours at www.chandrikamasala.com. Plese check it out and you will enjoy and find healthy stuff.
ReplyDeleteVaidehi, I just bought the Bhajnee from the chandrika website posted by the other dude. But the shipping cost me more than the Bhajnee itself. I bought it anyway because I want to make chakli and thalipeeth and I dont have any other option at this point.
ReplyDeleteHOwever, for the future, is there any other way to source this Bhajnee peeth for much cheaper? I am in the Atlanta area and I do not have resources to make the Bhajnee myself. Please let me know if you have any ideas by writing to herschel dot P at gmail dot com... Any suggestions are much appreciate. Dhanyawaad!
I searched for Thalipeeth bhajani in many Indian stores but couldn't find it. However, if I find any other source, I will surely let you know..
ReplyDeleteOne thing you can do is, you can ask to bring Bhajani, if someone is coming from India. I do the same. :) because Homemade Bhajani tastes better than readymade one.
Gandhi Bazar Austin TX makes best Thalipith Bhajni and Hirwa Thecha.
ReplyDeleteThanks for the information.
ReplyDeleteplz mala sangshil ka mala 1kg chi bhajani karaychi ahe karan avadh kami chakkivar nahi dalun det :(
ReplyDeletei want to make chakali,pan mala 1kg chi chya bhajani che praman pahije karan avadhe thode pith nahi chakkivar dalun det
ReplyDeleteHi Chetana
ReplyDeletevaril pramanat sadharan 1 kg bhajani hoil. Jar jast havi asel tar praman duppat ghya.
DEAR VAIDEHI MADAM,
ReplyDeleteIS IT OKAY IF WE DO NOT WASH RICE AND JUST CLEAN IT WITH A DAMP CLOTH LIKE DALS? IF NO PLEASE TELL WHY.
You can clean the rice with damp cloth.
ReplyDeletedear vaidehi
ReplyDeletechakli bhajani banawatana sabudanya evaji pohe ghetale tar chaltil ka?
preeti , rajkot
Namaskar Deelip
DeleteHo pohe chalatil. Pohe bhajayla visaru nakat.
do i wasah the sabudana or is it roasted dry?
ReplyDeleteNo need to wash sabudana. Dry roast it.
DeleteHi,
ReplyDeleteDoes this recipe involve soaking of the crushed powders? I see from the comments that it is needed but the recipe doesn't mention that. If so how long do we soak it for? Or is it that the boiling water should be used at time of mixing?
Hello,
DeleteThe above recipe only explains how to make chakali Flour. The actual making of chakali is explained in another post. here is the link - http://chakali.blogspot.in/2008/09/maharashtrian-chakali-english-recipe.html
Hi vaidehi,
ReplyDeleteI regularly read ur recipes n try it out at home. They trun out really delicious. U hv posted authentic maharashtrain recipes. This diwali I am going to keep faral with thehelp of ur recipes. Thanks a lot. N keep posting.
Thank you.. do let me know how it turns.
DeleteThank you Vaidehi for the wonderful recipe. Since I stay in Canada, can you kindly let me know about any website/ online store or any actual store that sells Chakli Bhajani flour here in Canada?
ReplyDelete