When we go back to memories of our childhood, my husband and I have the same memories of our aunts/ grandmothers telling our cousins and us that we could have these treats only after we had our lunch, or at least a small meal of “Thayir Chaadam/ Curd Rice” (a very South Indian meal of rice and yogurt). There were two reasons for this. First, lunch in our homes is always finished with a bit of rice and yogurt, and yogurt has this unbelievable property of minimising the discomfort of bingeing on fried food which we kids had a tendency to do. The second reason was that after a meal of rice, we would be reasonably full and so wouldn’t overdo snacking. But then, unlike these days, as young children we listened to our elders most of the time without arguing because that was how it was, and it worked well for us children and for the adults who were responsible for us.
There are Chakli recipes which use all-purpose flour, but this recipe uses rice flour and black gram lentil (urad dal) flour in the manner of savoury snacks from South India. This makes these Chaklis gluten-free. Since rice doesn’t have gluten, the lentil flour provides the binding as well as lending the Chaklis a nutty flavour and some crispness. The dough is usually formed by adding water to the flours, but I read somewhere that milk makes Chaklis crisper and tastier so I used milk to bind my dough, but you could stick to water if you prefer.
Chakli (Savoury Rice And Lentil Spirals)Other Posts In This Series:
Day #1 : Nankhatai (Indian Cardamom Shortbread Biscuits) Day #2 : Kulkuls/ Kalkals/ Kidyo (Sugar Glazed Deep-Fried Dough Curls) Day #3 : Baath Cake/ Baatica/ Batega (Goan Coconut And Semolina Cake) Day #4 : Avalose Unda (Cardamom Flavoured Rice & Jaggery Laddoos) & Avalose Podi