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My second recipe is for this month’s JFI, being hosted by Sig of Live to Eat. I’m revisiting one of my husband’s favorite, Besan Chikki for JFI-Tamarind. My MIL made it on demand and it was just awesome. I can never make it the same way she does even with the recipe on hand. Here’s the recipe.

Print Recipe
Besan Chikki Yum
Besan Chikki
Course main course
Cuisine andhra
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
For Chikkis:
  • 1 cup Besan – (sifted)
  • 3 - 4 Chilies Green – chopped fine
  • 3 - 4 Curry leaves
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • ¼ tsp Turmeric
  • to taste Salt
For Gravy:
  • 1 Onion – small, chopped
  • ¼ cup Tamarind pulp – thick home made kind
  • ½ tsp Fenugreek powder
  • 1 tsp Cumin powder
  • ½ tsp Coriander powder
  • 1 tsp chili powder Red
  • ½ tsp Cumin seeds
  • to taste Salt
Course main course
Cuisine andhra
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
For Chikkis:
  • 1 cup Besan – (sifted)
  • 3 - 4 Chilies Green – chopped fine
  • 3 - 4 Curry leaves
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • ¼ tsp Turmeric
  • to taste Salt
For Gravy:
  • 1 Onion – small, chopped
  • ¼ cup Tamarind pulp – thick home made kind
  • ½ tsp Fenugreek powder
  • 1 tsp Cumin powder
  • ½ tsp Coriander powder
  • 1 tsp chili powder Red
  • ½ tsp Cumin seeds
  • to taste Salt
Besan Chikki
Instructions
To make besan chikki:
  1. Fry besan in a pan on medium-low flame, until it turns golden and does not smell raw anymore. Remove and keep aside.
  2. Heat 1 tbsp oil, add mustards and cumin seeds; after they pop, add chilies, turmeric and curry leaves.
  3. Add 1¼ cups water and let it come to a simmer. Slowly add the fried besan and mix thoroughly making sure that there are no lumps. Keep stirring until the mixture comes away from the sides. Remove onto a greased plate, cut into squares and let cool.
For the gravy:
  1. Heat 1 tsp oil in a pan, add cumin seeds and after they splutter, add onions and sauté till light brown. Add tamarind pulp and ½ cup water. Add all the remaining ingredients and on a slow flame, bring the gravy to a simmer, about 15 minutes. Add the besan squares and simmer for 5-10 minutes.
  2. Serve with rice or roti.
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15 thoughts on “JFI-Tamarind: Besan Chikki”

  1. That dish so new to me Pavani. Chikki is sweet Peanut brittle for us Kannadigas. Looks wonderful, almost like Dal Dhokli. Great entry. I will try this when I am on my blog break!:)

  2. Pavani, this looks good. but no idea how will it taste. never heard it b4. tell me how does it taste. added to my favourites.

  3. hi pavani , sorry for disturbing u again . actually if space exists between catagory name like “rice dishes” it is not coming where as if there is no spae like “chutnies ” it is working.just see my blog and test the dropdown boxes so that u can understand.
    plz reply me back and if possible send one “from around the world ” code of ur hideout.
    thanx&regards,
    preethi ram.

  4. Hi Pavani, you know we face this situation when we have no vegetables at our house and we still feel eating something nice and spicy. I think this is a great recipe for those times 🙂 Thanks for sharing it!

  5. HI PAVANI THANX A LOT FOR GIVING CODE . ANYWAY NOW ITS PERFECTLY WORKING. THANX A LOT ONCE AGAIN.
    BYE ,
    PREETHI.

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