Prep time: 15 minutes
Cook time: 15 minutes
Serves: yields 18 to 20 chaklis, or about 20 kodubales
1 and 1/2 cup millet flour (ragi, bajra or both in equal quantities)
1 and 1/2 cup rice flour
1 cup kadale hittu/Besan flour
1 cup urad dhal flour
1 Tbsp jeera/cumin seeds
2 tsp red chili powder
1/4 tsp hing/asafoedita
1 Tbsp warm melted butter
1 and 1/2 to 2 cups warm water
Salt to taste
3 cups of vegetable oil, to deep fry
Dry roast the four flours until aromatic, about 4 to 6 minutes on medium heat. Cool completely. Mix all the powders, chili powder, salt, cumin together. Pour a Tbsp of melted butter on the mixture and mix thoroughly.
Now add lukewarm water little by little and mix into a soft and pliable dough. Roll them out into 3 or 4 sections and shape them into cylinders.
If you are making kodubales, make small balls, roll them out on a greased paper or plastic sheet. Once the balls are long cylindrical tubes, join them to make tiny bangles.
If you are making chakli, add them into the chakli maker. Press them into tiny concentric circles, or strands, of any desired shape and size.
Heat oil in a deep fry pan on medium-high. When the oil starts to smoke, add a tiny ball of dough; if it sizzles and rises to the oil surface, the oil is hot enough. Reduce the heat to medium; gently lower the chaklis and kodubales into the oil. They will sink, and foam at first, then come up to the surface quickly.
Flip them over to the other side and let cook to a golden brown. Drain the savories on a paper napkin or sieve over a bowl. When the savories are completely cool, store them in airtight boxes in a cool dark place. They will stay fresh for a few days. Enjoy!
