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Urad Dal Chakli Recipe or Uddina Bele Chakli

Urad Dal Chakli are one of our favorite savory festival dishes, they are easy to make, flavorful and aromatic. They are incredible crispy and great addition to your snack list.
Prep Time30 mins
Cook Time45 mins
Course: Snack
Cuisine: karnataka
Keyword: dairy free, deep fried, Glutenfree, snacks, Vegan, vegetarian
Servings: 35 medium sized chakli
Author: Pavithra M Adiga


  • Chakli Maker or Presser
  • Deepfry pan
  • Mixing bowl
  • Stainless steel deep fryer crafted ladle
  • Parchment paper, Kitchen towel or tissue paper


  • 2 cups Rice flour
  • ½ cup Urad dal flour
  • 2 tsp Cumin or jeerige
  • Salt as per taste
  • 2 tbsp Hot oil
  • ½ cup Coconut milk
  • ½ cup Water as required
  • Refined oil for frying


Frying rice flour

  • Heat a broad pan and on medium heat fry rice flour. Do not fry on high heat, this will burn the flour. You will start getting nice aroma after 5 minutes (This time is totally dependent on the heat you fry)
  • If you touch the flour with the tip of fingers, it will be very hot and burn your fingertips.
  • Cool the fried rice flour in a mixing bowl, add prepared urad dal flour.
  • Add cumin or jeerige and salt to this mixture. Mix the flour mixture with a hand blender or with your fingertips. Now the flour mixture is ready, keep this aside until we prepare hot oil.
  • Heat oil until it starts bubbling. Pour this hot oil on flour mixture. You will hear the sizzling sound when you hot oil touches the flour mixture.
  • With the fingertip mix the flour mixture well. So that flour looks like breadcrumbs. If you hold the flour mixture with your wist, they come together.

Making chakli dough

  • Next step is we will add coconut milk to the mixture and mix well. Add little water at a time and start to bring the flour together. Do not add water all at once otherwise you will land up making very soft dough. Make soft pliable dough.
  • Keep the dough aside for 10 minutes. The flavours of dough blends well.
  • While we rest the dough, lets prepare the chakli presser. We have to grease the presser for easy flow of dough while pressing the chakli. Use any oil, grease the inner walls of chakli presser.
  • For making chakli, we use star nozzle and grease this plate as well. Set up the entire chakli presser ready before we start pressing.

How to make chakli?

  • The dough can be divided and made into logs of 3 or 4 numbers of the chakli maker size. Each time take a single log of dough and fill the chakli maker. Close the presser and make spiral chakli by pressing downwards.
  • Press 3 or 4 chakli at a time on parchment paper or on greased plates. This helps us to remove the chakli and drop them in hot oil.
  • Start making spirals from center towards outside. Tightly press the ends and ensure they don’t open.
  • If you do not have parchment paper, simple use any plates. Just grease the plate with few drops of oil. The other simple method is press the chakli on the back of frying ladles and slowly slide them into hot oil. Chakli don’t break while dropping into oil if you follow this method.

How to deep fry urad dal chakli?

  • In a deep fry pan, heat refined oil. To check the heat of oil, drop a small bit of dough to oil. If the dough ball raises slowly to the surface, it indicates oil is ready to start deep fry chakli.
  • We can now carefully drop chakli one by one. Throwing of chakli into hot oil might cause hot oil to splutter leading to burns.
  • Take care not to over crowd or put them one above the other. They stick to each other if its overcrowded.
  • Do not disturb them for few seconds, later turn them over. (If we try to shake them immediately, they tend to break).
  • After 2 or 3 minutes, chakli settles to the bottom and oil stops sizzling. This is an indication that chakli is done.
  • Remove these golden coloured urad dal chakli from oil, drain the excess oil and place them on kitchen tissue.
  • Store the cooled chakli in airtight container. Serve them with your favourite beverage and enjoy as an evening snack with your loved ones.
    chakli in kadai




Always use room temperature ingredients to make chakli.
We have to use good quality urad dal and rice flour. Rice flour needs to be residue free, you can simply sift the flour before use.
If you plan to use homemade urad dal flour, then do not roast the dal for too long. Fry till you get nice aroma and powder it fine.
Urad dal flour should be fine powder, there should be no lumps or residues of dal. If there are any dal in the flour, they tend to break in the hot oil.
Adjust salt as per taste to make a perfect chakli.
Do not add more coconut milk, this will make chakli soft and will dissolve the chakli in hot oil.
We can add red chili powder, asfoetida or ajwain, can be added for flavours.
Always ensure to mix the dry ingredients well to get perfect flavored chakli.
If you prefer to add red chili powder, the dough becomes orange or red coloured. So we need to be careful while deep frying, we tend to undercook as the colour of dough is already reddish brown.
Add water little at a time and do not add too much water at once. If we add too much water, dough will become soft and in turn chakli also turn soft.
The dough should not be very hard as well, if the dough is hard, it becomes hard to press the chakli presser.
If you feel the dough is very soft and chakli is breaking in hot oil. It indicates that you have added more water. This can be overcome by adding 2 or 3 spoons of extra rice flour. Knead the dough again and make the chakli.
Proper heating of oil for deep frying is important in any of the chakli recipe. It is of no use even if the dough is right and end up frying a chakli which turns either hard or soft.
So, to check the temperature of hot oil, we can drop a small dough ball into hot oil. If the ball raises slowly, then its ready to fry chakli.
If the dough ball settles at the bottom and not raising, it indicates that oil needs to heat for some more time. If the dough ball raises immediately, then the oil is too hot to fry the chakli.
Never deep fry chakli in very hot smoky oil. This will burn the chakli and due to urad dal in the flour, chakli becomes dark and bitter immediately. And also chakli gets cooked from surface and inner dough remans
Always close and keep the urad dal chakli dough and do not allow it to dry at any point of time.
Press only 3 to 4 chakli as required, if you press all at once, during frying they dry up and break in hot oil.
Press the inner end to inner side and outer end to outer side of chakli, if not done so, they will open up when dropped in hot oil.
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