Instant Rawa Chakli | Rawa Chakli is a very simple and straightforward recipe to make a deliciously crispy chaklis/ murukkus as opposed to the traditional method. These murukkus can be enjoyed for everyday snacking or can be made for festivities too! They are absolutely delicious and have a distinct crispness ūüôā¬†

We have used fine semolina (Bombay Rawa or baarikk Rawa) with a combination of rice flour and some more ingredients which makes these chaklis super crispy. These Instant Rawa Chakli | Rawa Chakli can be stored for over 10-15 days and the chaklis will retain all the crispiness. All one needs to do is store them in a nice airtight box. I personally prefer airtight glass containers to store my snacks, etc. You can use stainless steel containers. Avoid plastic boxes as they spoil the aroma of any snacks or food items kept in them.

Instant Rawa Chakli | Rawa Chakli

Chaklis are a staple in the Diwali preparations in Maharashtra, Southern India, and even parts of Gujarat. Although, it is seen that people all over Inia love these crispy, spicy, and delicious snacks and have included it in their cultures. You may find people preparing these up North too for Diwali snacks as a ritual nowadays. Hence, a recipe as easy as Instant Rawa Chakli | Rawa Chakli is always welcome as it takes everyday pantry ingredients and converts them into one of the most loved snacks!

Instant Rawa Chakli | Rawa Chakli

I have never made really large chaklis/ murukkus. I can easily wind them around a couple more times but I like them slightly smaller. However, feel free to make as large or as small you prefer. If you are unable to wind them around using the chakli press, make 3-4 inch long chakli sticks and fry them, or better still, drop the batter in sticks directly into the batter as we do for making Sev.

So, let us make ourselves a batch of these yummy Instant Rawa Chakli | Rawa Chakli for Diwali!!

Boil 1 cup of water in the saucepan, then add Rawa and cook it, make sure it is without any lumps. Now, add rice flour, besan, salt to taste, Kala namak, red chilli powder, roasted cumin powder, cumin seeds, hing and 1 tbsp hot oil to the cooked rawa. Give them a mix. Add a little water if needed and make a soft dough. Let the dough rest for 15 minutes.

Boil 1 cup of water in the saucepan, then add rava and cook it, make sure it is without any lumps. Now, add rice flour, besan , salt to taste, kala namak, red chilli pwd, roasted cumin pwd, cumin seeds, hing and 1 tbsp hot oil to the cooked rava. Give them a mix. Add a little water and make a soft dough. Let the dough rest for 15 mins. Then, make the Chaklis using the chakli maker on a plate or aluminium sheet. Heat sufficient oil in the wok. Once it's hot enough, lower the flame and start frying the chaklis on medium flame. Don't fry on very high flame, else they will remain raw from inside. Fry 3-4 chaklis at a time, don't overcrowd the wok. Let them turn golden- brown in colour on both sides & drain them on kitchen tissues. Store them in airtight containers, they stay fresh for 8-10 days. Boil 1 cup of water in the saucepan, then add rava and cook it, make sure it is without any lumps. Now, add rice flour, besan , salt to taste, kala namak, red chilli pwd, roasted cumin pwd, cumin seeds, hing and 1 tbsp hot oil to the cooked rava. Give them a mix. Add a little water and make a soft dough. Let the dough rest for 15 mins. Then, make the Chaklis using the chakli maker on a plate or aluminium sheet. Heat sufficient oil in the wok. Once it's hot enough, lower the flame and start frying the chaklis on medium flame. Don't fry on very high flame, else they will remain raw from inside. Fry 3-4 chaklis at a time, don't overcrowd the wok. Let them turn golden- brown in colour on both sides & drain them on kitchen tissues. Store them in airtight containers, they stay fresh for 8-10 days.

Then, make the¬†Chaklis using the chakli maker on a plate or aluminum sheet. Heat sufficient oil in the wok. Once it’s hot enough, lower the flame and start frying the chaklis on medium flame. Don’t fry on very high flame, else they will remain raw from inside. Fry 6-7 chaklis at a time, don’t overcrowd the wok. Let them turn golden- brown in color on both sides & drain them on kitchen tissues.

Boil 1 cup of water in the saucepan, then add rava and cook it, make sure it is without any lumps. Now, add rice flour, besan , salt to taste, kala namak, red chilli pwd, roasted cumin pwd, cumin seeds, hing and 1 tbsp hot oil to the cooked rava. Give them a mix. Add a little water and make a soft dough. Let the dough rest for 15 mins. Then, make the Chaklis using the chakli maker on a plate or aluminium sheet. Heat sufficient oil in the wok. Once it's hot enough, lower the flame and start frying the chaklis on medium flame. Don't fry on very high flame, else they will remain raw from inside. Fry 3-4 chaklis at a time, don't overcrowd the wok. Let them turn golden- brown in colour on both sides & drain them on kitchen tissues. Store them in airtight containers, they stay fresh for 8-10 days. Boil 1 cup of water in the saucepan, then add rava and cook it, make sure it is without any lumps. Now, add rice flour, besan , salt to taste, kala namak, red chilli pwd, roasted cumin pwd, cumin seeds, hing and 1 tbsp hot oil to the cooked rava. Give them a mix. Add a little water and make a soft dough. Let the dough rest for 15 mins. Then, make the Chaklis using the chakli maker on a plate or aluminium sheet. Heat sufficient oil in the wok. Once it's hot enough, lower the flame and start frying the chaklis on medium flame. Don't fry on very high flame, else they will remain raw from inside. Fry 3-4 chaklis at a time, don't overcrowd the wok. Let them turn golden- brown in colour on both sides & drain them on kitchen tissues. Store them in airtight containers, they stay fresh for 8-10 days.

Store them in airtight containers only after they have cooled completely, they stay fresh for 10-15 days.

Instant Rawa Chakli | Rawa Chakli
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Instant Rawa Chakli | Rawa Chakli

Crispy, delicious, and absolutely easy to make snacks, the Instant Rawa Chakli | Rawa Chakli is perfect for Diwali preparations or for everyday munching too. 

Course Snack, Tea Time
Cuisine Indian, South Indian
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 25 small chaklis
Author Shreya Ashish Tiwari

Ingredients

  • 1 cup rice flour
  • 1/2 cup barik rawa semolina
  • 1/4 cup besan chickpea flour
  • 1 cup + 3 tbsp water
  • 1 tbsp hot oil
  • salt to taste
  • 1/4 tsp kala namak Himalayan pink salt
  • 1/4 tsp black pepper powder
  • 1 tsp roasted, white sesame seeds
  • 1/8 tsp chaat masala
  • a pinch of asafoetida hing
  • 1/2 tsp roasted cumin powder
  • oil, to fry

Instructions

  1. Boil 1 cup of water in the saucepan, then add Rawa and cook it, make sure it is without any lumps. Now, add rice flour, besan, salt to taste, Kala namak, red chili powder, roasted cumin powder, cumin seeds, hing, and 1 tbsp hot oil to the cooked rawa. Give them a mix. 

  2. Add a little water if needed and make a soft dough. Let the dough rest for 15 minutes.

  3. Then, make the Chaklis using the chakli maker on a plate or aluminum sheet. Heat sufficient oil in the wok. Once it's hot enough, lower the flame and start frying the chaklis on medium flame. 

  4. Don't fry on very high flame, else they will remain raw from inside. Fry 6-7 chaklis at a time, don't overcrowd the wok. Let them turn golden- brown in color on both sides & drain them on kitchen tissues.

  5. Store them in airtight containers only after they have cooled completely, they stay fresh for 10-15 days.

Love,
Shreya

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Instant Rawa Chakli | Rawa Chakli

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