Perfect Moong Dal Chakli Instant Recipe – Diwali Snacks

Perfect Moong Dal Chakli Instant Recipe – Diwali Snacks

Moong Dal Chakli is a popular savory snack in India, especially cherished during festivals or as an evening treat. It’s a crispy, spiral-shaped snack made primarily from moong dal (split yellow gram) wheat flour, or rice flour. Chaklis are known for their crunchy texture and delightful flavor, which comes from a blend of spices.

Unlike the traditional chakli made with rice flour, black gram, green gram flour, and a few other ingredients, this instant snack version of moong dal and wheat flour delivers a unique taste and a lighter, more delicate texture that sets it apart.

Rich in protein and easy to digest than other lentils, moong dal makes this chakli (snack), not delicious but also a healthier option. The harmonious blend of Indian spices and sesame seeds ensures a balanced flavor that appeals to kids and adults.

Every bite of these crispy, golden spirals moong dal chakli is satisfying. Moong dal chaklis are perfect as an afternoon snack with tea or coffee and serve as a quick, fulfilling treat anytime you need a crunchy break. Enjoy them without the need for any chutney or sauce.

These moong dal chaklis boast a long shelf life and can easily be prepared in large batches and stored in airtight containers. These moong dal chaklis are fabulous as festive gifts during Diwali or any occasion, ideal for kids’ tiffins, and convenient for travel.

Whether you are celebrating a special occasion or simply craving something savory, Moong Dal Chakli is an absolute must-try!

For the moong dal chakli recipe in Hindi, or मूंग दाल चकली instructions, watch the video and follow the step-by-step guide paired with photos.

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Recipe Video

Recipe Card

How to make Moong Dal Chakli at Home Step-by-Step Instructions

1. Wash ½ cup of yellow moong dal twice or thrice with water.
   
2. Add the dal into the pressure cooker. Add 1½ cups of water and ½ tsp of salt and give it a good stir.
   
3. Cover the pressure cooker and cook until four whistles. Once the steam is released naturally, open the cooker. Ensure the lentil is boiled and cooked well.  
   
4. Mash the cooked dal with the hand beater to break any lumps and ensure a fine paste is ready.
   
5. Add ¼ cup of water and mix it well.Tip* – Do not add more than ¼ cup of water.
   
6. Place 2 cups of wheat flour on a white cloth.
   
7. Gather all the sides together to form a potli and place it in a large bowl.
   
8. Place one ring and add sufficient water in a big cooker. Place the bowl over the cooker and cover the lid.
   
9. Cook until five whistles. Once the steam is released naturally, open the cooker.
   
10. Remove the steamed flour from the cloth. If it holds its shape, it is perfect.
    
11. Break it into small pieces and sieve it. If needed, use a pestle to break the flour into small pieces.
    
12. Add ¼ tsp of asafoetida, ¼ tsp turmeric powder, 1 tsp coriander powder, 1 tsp red chili powder, ½ tbsp Kashmiri chili powder, ½ tsp salt, 2 tbsp white sesame seeds, 1 tsp of oil. Combine all the ingredients well.
    
13. Add the boiled dal in batches and knead a dough. It should be neither hard nor soft. Add two to three tbsp of water to knead the dough, if needed.
    
14. Pinch some dough and add 1 tsp of water. Knead the dough well for a few seconds.
    
15. The dough will be slightly soft and the color will change to light yellow. Perfect to make chaklis.
    
16. Place the dough in a greased chakli maker. Press and give it a spiral shape, and seal the ends to ensure they don’t puff up while frying.
    
17. Lift the chakli slowly with the help of a flat spatula.
    
18. Transfer the chakli to medium-hot oil one by one. Reduce the flame to medium.Tip* – The oil temperature should not be too hot and not low. Medium hot is perfect. Do not overcrowd the pan with chakli.
    
19. After a few minutes, once one side of the chakli is well-cooked, flip it to the other side and fry until golden.
    
20. Fry until golden in color. Make the remaining chakli in the same way.
    
21. Cool and store them in an air-tight container. The shelf life is 15 days.
    

FAQ

Conclusion

In this moong dal chakli recipe, we share how to make one of India’s most popular and beloved savory snacks, enjoyed during festivals or as an evening treat with tea. With just a few ingredients and some common Indian spices, along with sesame seeds, this recipe ensures a well-balanced flavor that appeals to both kids and adults. Each bite of these spiral chaklis is so satisfying that it is hard to stop at just one. Moong dal chaklis have a long shelf life, so you can make them ahead of time and enjoy them anytime, anywhere. We encourage you to try this recipe at home! If you like it, please leave a comment and rate your experience.