Ingredients with Measurements:
- 1 cup rice flour
- 1/4 cup grated coconut
- 1/4 tsp cumin seeds
- 1/4 tsp sesame seeds
- 1/4 tsp salt
- 1/2 cup water
- 1/2 cup jaggery
- 1/4 cup water
- Oil for frying
Special equipment needed:
- Chakkoli press
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, grated coconut, cumin seeds, sesame seeds, and salt.
2. Add 1/2 cup of water and mix well to form a smooth dough.
3. Heat jaggery and 1/4 cup of water in a saucepan over medium heat. Stir until the jaggery dissolves completely.
4. Strain the jaggery syrup to remove any impurities and set aside.
5. Heat oil in a deep frying pan over medium heat.
6. Fill the chakkoli press with the dough and press it into the hot oil in a circular motion to form a spiral shape.
7. Fry the chakkoli until golden brown and crispy. Drain excess oil and set aside.
8. In a saucepan, heat the jaggery syrup over medium heat until it thickens.
9. Dip the fried chakkoli in the jaggery syrup and coat it evenly.
10. Serve hot or at room temperature.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for frying and cooking
Serving size:
- Makes 10-12 chakkoli
Nutritional information:
- Calories: 150 per serving
- Fat: 5g
- Carbohydrates: 25g
- Protein: 2g
Substitutions for ingredients:
- Rice flour can be substituted with wheat flour.
- Grated coconut can be substituted with desiccated coconut.
- Jaggery can be substituted with brown sugar.
Variations:
- Add cardamom powder to the jaggery syrup for a fragrant flavor.
- Add chopped nuts or raisins to the dough for added texture.
Tips and tricks:
- Make sure the dough is smooth and free of lumps to ensure even frying.
- Use a slotted spoon to remove excess oil from the fried chakkoli.
- Dip the chakkoli in the jaggery syrup while it is still hot for better absorption.
Storage instructions:
- Store in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- Reheat in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
- Serve on a plate with a drizzle of jaggery syrup and a sprinkle of sesame seeds.
Garnishes:
- Sprinkle chopped nuts or desiccated coconut on top.
Pairings:
- Serve with hot tea or coffee.
Suggested side dishes:
- None
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the chakkoli breaks while frying, the dough may be too soft. Add more rice flour to the dough to make it firmer.
Food safety advice:
- Use clean and dry utensils and equipment to prevent contamination.
Food history:
- Chakkoli is a traditional snack from Kerala, India, made during festivals and special occasions.
Flavor profiles:
- Sweet, nutty, and crispy.
Serving suggestions:
- Serve as a snack or dessert.
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Region: Indian