Instant Rice Murukku | Chakli | with step by step photos and video. A popular and A traditional south Indian deep fried snack recipe made with rice flour and dal flour. There are many types of murukku made in South Indian homes with various lentil flours and rice flour.
The recipe I am sharing here is the basic murukku recipe followed by mostly all south Indian households. It is also known as murukulu, chakralu and jantikalu in Andhra. In maharashtra its called as chakli
How to make instant rice murukku or chakli?
Instant Rice Murukku | Chakli | with step by step photos and video. Recipe uses the normal rice flour we use for making idiyappams. Firstly, we need some urad dal flour and that can be easily made by grinding roasted urad dal in a mixer-grinder. Moreover, you can also use store brought urad dal flour. The recipe can also be halved or doubled or tripled. This recipe yields nearly 20 murukku, it varies based on the size you make chaklis. In further, for your ease of understanding, let us divide the steps of making murukku.
- Making Urad Dal Flour
- Kneading Dough
Tip 1 – if the murukku breaks while forming them, this means that the dough does not have enough moisture. Add 1 or 2 teaspoons of water and knead the dough again.
Tip 2 – if you are not getting proper shape, this mean that the dough is too moist. Add some rice flour and knead again.
Instant Rice Murukku | ChakliCourse: SnacksCuisine: IndianDifficulty: Easy
Instant Rice Murukku | Chakli | with step by step photos and video. A popular and A traditional south Indian deep fried snack recipe made with rice flour and dal flour.
1/4 cup Urad Dal (whole or split)
1 cup Rice Flour
1/2 tsp Salt
1/4 tsp Black Sesame Seeds
1/4 tsp Red Chili Powder
1/4 tsp Asafoetida/Perumkayam Powder
1/8 tsp Ajwain Seeds
1 tbsp Ghee
3/4 cup + 3 tbsp Water (varies based on the flour type)
Oil for Frying
- Making Urad Dal
- Heat a small frying pan or kadai. Keep the flame to its lowest and add 1/4 cup whole or split urad dal.
- Roast urad dal until they become aromatic or are light golden, keep stirring often when roasting. Do not brown them.
- Transfer to a plate and let the roasted urad dal cool to room temperature.
- Once cooled transfer to a small mixi jar and grind it to a fine powder.
- Kneading Dough
- Transfer the ground fine dal powder to a mixing bowl.
- Add 1 cup of rice flour to it. Followed by 1/2 tsp salt, 1/4 tsp black sesame seeds, 1/4 tsp red chili powder, 1/4 tsp asafoetida/perumkayam powder and 1/8 tsp ajwain seeds.
- Mix well & add 1 tbsp melted ghee.
- With your fingertips mix the ghee in the flour evenly. The mixture should resemble breadcrumbs.
- Hold a small portion of the murukku mixture in your palms and it should hold itself together. It should not break or fall apart. If it breaks or falls apart, then add 1 to 2 teaspoons more of the ghee. Mix again very well and then check.
- Now add water in parts and begin to mix and knead to a soft soft dough. If the dough is too stiff then chaklis will break when you try to shape them using the mould. If the dough is too soft then chaklis will absorb oil. So make sure to make a smooth dough.
- Shaping Murukku
- Now take star mould and fix to the chakli maker or idiyappam maker.
- Grease the chakli maker with some oil. This prevents dough from sticking to mould.
- Furthermore, make a cylindrical shape out of dough and place the dough inside maker.
- Tighten the lid and start shaping murukku.
- Use butter paper or parchment paper squares. Cut them and keep ready before you make murukku.
- Press the idiyappam maker and move in rounds to get the concentric circles or spiral shape on the paper squares. Break the dough towards the end and press it to the last concentric circle of the spiral.
- Frying Murukku
- Take one murukku at a time and slide it into hot oil.
- Flip & fry the murukku till the oil stops sizzling or till they become crisp and golden.
- Remove from oil.
- Furthermore, drain over a paper towel to remove excess oil.
- If the murukku breaks while forming them, this means that the dough does not have enough moisture. Add 1 or 2 teaspoons of water and knead the dough again.
- If you are not getting proper shape, this mean that the dough is too moist. Add some rice flour and knead again.
- Always close the remaining dough with a lid.