Murukku or chakli [ Crispy Indian Tea time snack

Murukku or chakli are very famous Indian Tea time snack. They are perfectly crispy and crunchy made up of rice and roasted channa dal along with some Indian spices. There are so many varieties and shapes murukku are made. 


Today the recipe I am going to share is traditional way of making murukku or chakli from scratch. So no store bought powder or flours will be used . All are fresh ingredients that makes this unique and delicious.

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Idli rice [or regular cooking rice] – 2 cups
Roasted channa dal – 1 cup
Baking soda – ½ tsp
Butter – 2 tbsp
Fine Salt - to taste
Ajwain  [ omam]  – ½ tsp
Red chilli – 5 or more
Oil -  for frying
Chakli or murukku maker

Preparation :

Soak idli in water for 2 hours along with red chilli. Drain water completely.
Using wet grinder or blender  blend them into fine paste. The consisitency of the batter should be thick like paste as we prepare for cake batter. So while grinding add water just for grinding purpose. I just added ½ cup water. Also make sure it is grinded to fine not coarse. If it is coarse the texture of the murukku wont good and also you find hard to press in murukku maker.

·        Tip : If you using blender, add half quantity, grind to fine paste with little water , transfer into bowl and proceed with rest. If you add all at once you may not able to grind well. I used my wet grinder for grinding.

Add roasted channa dal into blender and blend into fine powder. Using sieve, sieve the flour to take the fine powder. Remove the coarse one. You don’t need them.
Add the roasted channa dal powder into ground rice and chilli paste along with ajwain, salt, butter, baking soda and mix them together until well combined. You will get dough now [ like you prepare for roti or chapati].
Make sure you have mixed all ingredients well.
Heat oil in kadai or pan . Now use your desired plate in murukku maker and start pressing them into murukku shape on back of the ladle greased with oil. Please watch video for better understanding.
Drop them into oil and fry until bubbles stop and the colour become light golden yellowish. Dont fry till dark brown. They wont taste good and become hard. Kindly watch video to understand better. It is explained visually.

Transfer into paper towel to absorb excess oil andonce it is cool down immediately transfer into air tight container and you could enjoy them for more than one month also. But in my case it was over in just 1 week J.

Try and enjoy with your family and share your feed back. Thanks a lot for visiting my space.

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Thanks and happy cooking
Deepa Suresh

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