Easy Murukku Recipe -Chakli Recipe

This Murukku Recipe yields, crispy yet soft murukku with store bought flour.

Thinking about making professional looking murukku / chakli at home, this recipe can bring your dream come true. Crispier, softer, murukkus are possible for everyone.

South Indian’s staple food is rice. Eventually, snacking items from this region mostly have rice as their base ingredient. Chakli alias Murukku is no exception from this. All the sweet shops here are loaded with tonnes of murukku, it amazes me with their perfect pattern everywhere. Making these patterns and perfect murukkus are not as difficult as you are thinking.

Coming to this Murukku Recipe, adding besan / kadalai mavu, to the rice flour provides soft, crispier murukkus every time you make. You can add either coconut oil or butter, I prefer to add coconut oil, as it provides brilliant nutty flavor, but adding butter can also provides melting in the mouth murukkus.

Look into other festive recipes like, Motichoor Laddoo, Aval Payasam.

Maintaining the right temperature for frying is most important in achieving white, crispier murukkus. The oil should not get burnt, which may result in browned murukkus. Too low temperature can result in too much of oil consumption. So, for the first 2-3 min, keep it in the high flame then reduce the temperature. When to remove murukkus from the oil? when sizzling sound and bubbles around it, gets reduced.

How to make murukku:

1. Shift thoroughly rice flour and besan to remove any lumps. Combine all the ingredients. I love to add coconut oil which brings out beautiful flavor, but if you are adding butter, make sure it is in the room temperature. Incorporate every portion of flour with the oil, by breaking down and mixing lumps formed oil / butter.

2. To the blended flour, sprinkle little water at a time, to form thicker, smooth paste. You can use any murukku/chakli press with the star mold.

3. In a heavy bottomed pan, heat oil, in the mean time, spread parchment paper / butter paper / plastic paper on the kitchen counter top. Make pattern like these, for each batch. Keep them ready.

4. When the oil becomes hot, you can check this by dropping little mixed flour to the oil, If the flour floats to the top with sizzling bubbles, its the correct temperature. Flip raw murukkus on to ladle and gently drop them in the oil one by one. Do not crowd the pan. For first 2 minutes, keep them in high flame and then turn down to medium flame. Do the same by frying them in batches, by flipping them occasionally.
5. Drain excess oil by keeping murukku on kitchen towel / tissue paper. Maintaining the right temperature is important in getting crispier the murukku / chakli.

Murukku Recipe

Murukku Recipe yields, crispy yet soft murukku with store bought flour.

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Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 8 people

Calories: 698kcal

Ingredients

• 2 Cups Rice Flour
• 1/2 Cup Chickpea flour / besan
• 1 tsp Asafoetida
• 2 tbsp Butter / Coconut Oil
• 2 tsp Cumin seeds
• 1/2 tsp Salt
• 2 Cups Cooking Oil for Frying

Instructions

• Shift thoroughly rice flour and besan to remove any lumps. Combine all the ingredients. I love to add coconut oil which brings out beautiful flavor, but if you are adding butter, make sure it is in the room temperature. Incorporate every portion of flour with the oil, by breaking down and mixing lumps formed oil / butter.
• To the blended flour, sprinkle little water at a time, to form thicker, smooth paste. You can use any murukku/chakli press with the star mold.
• In a heavy bottomed pan, heat oil, in the mean time, spread parchment paper / butter paper / plastic paper on the kitchen counter top. Make pattern like these, for each batch. Keep them ready.
• When the oil becomes hot, you can check this by dropping little mixed flour to the oil, If the flour floats to the top with sizzling bubbles, its the correct temperature. Flip raw murukkus on to ladle and gently drop them in the oil one by one. Do not crowd the pan. For first 2 minutes, keep them in high flame and then turn down to medium flame. Do the same by frying them in batches, by flipping them occasionally.
• Drain excess oil by keeping murukku on kitchen towel / tissue paper. Maintaining the right temperature is important in getting crispier the murukku / chakli.

Nutrition

Calories: 698kcal | Carbohydrates: 36g | Protein: 4g | Fat: 60g | Saturated Fat: 6g | Cholesterol: 7mg | Sodium: 176mg | Potassium: 103mg | Fiber: 1g | Vitamin A: 95IU | Calcium: 14mg | Iron: 0.9mg

Course Appetizer

Cuisine Indian

Author Sujatha Muralidhar

Serving Suggestions:
Kiddos love this snack to have evening breaks.

Tips and Variations for Murukku Recipe:
Add sesame seeds, cumin seeds, ajwain for different flavors.

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