Alternative spellings of this word include Chakalya.

In Hinduism

Ayurveda (science of life)

Dietetics and Culinary Art (such as household cooking)

Source: Shodhganga: Dietetics and culinary art in ancient and medieval India

Cakalyā (चकल्या) refers to one of the miscellaneous dishes mentioned in the 17th century Bhojanakutūhala (dravyaguṇāguṇa-kathana), and is commonly found in literature dealing with the topics of dietetics and culinary art, also known as Pākaśāstra or Pākakalā.

(Ingredients of Cakalyā): rice grains, split black gram flour, cumin seeds and curd.

(Cooking instructions): Equal quantity of roasted and powdered rice grains, split black-gram flour and rice flour are mixed together. Add cumin seeds to the mixture. The dough must be fashioned into round rope-like coils after adding curd to it. These coils are fried in oil. The final product is known as cakalyā. Nowadays this dish is popular in the name chakali.

context information

Āyurveda (आयुर्वेद, ayurveda) is a branch of Indian science dealing with medicine, herbalism, taxology, anatomy, surgery, alchemy and related topics. Traditional practice of Āyurveda in ancient India dates back to at least the first millenium BC. Literature is commonly written in Sanskrit using various poetic metres.

Languages of India and abroad

Marathi-English dictionary

Source: DDSA: The Molesworth Marathi and English Dictionary

cakalyā (चकल्या).—m An officer of the police, --the magistrate stationed at a cakalā.

context information

Marathi is an Indo-European language having over 70 million native speakers people in (predominantly) Maharashtra India. Marathi, like many other Indo-Aryan languages, evolved from early forms of Prakrit, which itself is a subset of Sanskrit, one of the most ancient languages of the world.

See also (Relevant definitions)

Ends with: Ucakalyabucakalya.

Relevant text

No search results for Cakalya, Cakalyā; (plurals include: Cakalyas, Cakalyās) in any book or story.