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 provide melting in the mouth murukkus.
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 temperatures can result in too much 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 sounds and bubbles around it, 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 the beautiful flavor, but if you are adding butter, make sure it is at 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 meantime, spread parchment paper/butter paper/plastic paper on the kitchen countertop. Make a 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 the 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.
Other snack recipes you may like,
- Shift thoroughly rice flour and besan to remove any lumps.
- In a mixing bowl, add rice flour, besan, cumin seeds, asafoetida, salt, and coconut oil. Rub the flour to combine all the ingredients well.
- To this, add water in two intervals to make thick and stiff dough.
- Over medium heat, In a heavy-bottomed pan and vegetable oil.
- Meanwhile, spread parchment paper or wax on the kitchen countertop.
- In the chakli press/murukku maker, fill the dough to ¾ of its qunatity.
- Hold the chakli press over the parchment paper, and by applying the pressure evenly move you hand in a small circular motion-to make murukku's sperical pattern.
- When the oil heats to 350F-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.
- Lift the parchment paper gently and transfer a murukku pattern to a large flat spoon. And genlty slide it to the oil. Add couple of more murukku but without crowding the pan.
- Cook in high heat for the first 2 minutes, then turn down to medium heat.
- Flip them occasionaly and cook until the sizzling sound minimizes and stops making bubbles.
- Use a slotted spoon to lift them up from the oil. And transfer to kitchen towel to remove excess oil.
- Repeat the process for the remaining dough.
- Serve and store the rest in an airtight containers.
Kiddos love this snack to have evening breaks.
Tips and Variations for Murukku Recipe:
Add sesame seeds, cumin seeds, ajwain for different flavors.