Murukku | Spicy Murukku Recipe – A classic and traditional South Indian Snack which is crispy and crunchy. This easy and instant recipe will surely give you the best Murukku.
This post is for celebrating F for Flavour’s 1st blog anniversary. I started my blog on Feb 28, last year. 1st year of blogging was full of learning. I thank everyone who supported my efforts all the time. Without all your encouragement, I would not have come this far and learned so much. Thank you so much for the support and love! This post was in draft for a long time. It suddenly popped into my head when we recently got some Manaparai Murukku and enjoyed every bit.
Murukku is a savoury snack from Tamilnadu which is widely popular across the country in different names(Chakli in Kannada, murukulu in Telugu). The name Murukku translates to “to twist” which refers it’s shape. Every household will have their own traditional recipe which has been passed on from mother to daughter over the years. You cannot find a celebration without Murukku. Especially during Diwali, the preparation starts a week before and usually it is made in large batches to share with relatives and friends.
Checkout other snacks recipes like masal vadai,Aloo cutlet, Veg momos, Paneer Momos
What do we need for making Chakli?
Making Murukku is an art. It requires a lot of patience. It takes time to achieve right taste, texture and consistency. But one can achieve it with repeated tries. There are lots of varieties of murukku that can be made, like butter murukku, thenkuzhal, pottukadalai murukku,etc.,
The ingredients for this spicy Murukku are easily available in an Indian kitchen. It is made with rice flour, urad dal flour, roasted gram Dal powder( pottukadalai maavu) and seasoned with salt as well as some select spices like red chillies, sesame seeds or carom seeds or cumin seeds. The flour is then kneaded and shaped into concentric circles with the help of a Murukku maker, and then deep fried till golden brown.
Tips for making Murukku
- The dough should not be too thick or watery. If it’s too thick, the murukku will turn out hard. sprinkle some water or wet your hand and knead it into a smooth dough.
- If the dough is sticky, add some roasted gram Dal powder and knead again.
- Fry a Murukku for tasting. Adjust salt and spice in the dough accordingly.
- If you are preparing in large batches, divide the dough into 2 and cover the one with a wet cloth and use the other.
What can go wrong in making Chakli?
Here are few things you may encounter while making Murukku. You can use these and troubleshoot yourself.
Why the murukku dough breaks while drawing shapes ?
This is because the dough is too thick. Sprinkle little water or wet your hands in water and knead again
Why the Colour of the Murukku turns dark while frying ?
This is because the temperature of oil is too high. Switch off the flame for few minutes and try again.
Why Murukku absorbs more oil ?
The temperature of oil is low. Heat till correct temperature. Correct temperature is when you drop a piece of dough in oil, it should gradually rise up not immediately.
Why Murukku is hard to bite ?
There is less fat content in dough. Add a tbsp of melted butter and knead again.
How to make Murukku
- Soak the raw in water for 1 hour. After an hour, drain the water completely and spread the rice over a clean cloth. Dry the rice in shade or under fan. Do not dry under sun. Once the rice is almost dry and has very little moisture content, it’s time to grind. You can give it to mill and grind into a fine powder. If you are making small quantity, you can grind in a mixie. After grinding, sieve the rice flour and keep aside.
- You can also use store brought rice flour instead of grinding at home.
- For making urad Dal flour, dry roast Dal in low flame until aromatic. The Dal should be golden in colour. Be cautious to not burn the Dal. Cool and grind in a mixie to a fine powder. Sieve the flour and keep aside.
- Take 2 tbsp of roasted gram Dal / pottukadalai in a mixie and grind to a fine powder. Sieve and set aside.
- Mix Rice flour, urad Dal flour, roasted gram Dal powder, chilli powder, salt and carom seeds well.
- Add melted butter and mix with your fingers so that it gets well incorporated into the flour mixture.
- Add water little by little and make a soft dough. Cover with a wet cloth and set aside. Heat oil for deep frying.
- Prepare the murukku maker by placing the star (chakali) attachment.
- Fill the press with dough. Press into a concentric circles to a back of a big spoon. Gently place the pressed murukku in the oil.
- Fry until both sides are done and the bubbles around the murukku in the oil subside. You can fry 4/5 murukku in a batch depending on the size of the kadai you use.
- Remove and place in a tissue paper to drain excess oil. Taste the first batch for the taste, consistency and texture. If you want to make any changes, make it to the remaining dough and repeat the process.
- Let those cool completely, then store in an air-tight container.
Murukku Recipe
Murukku | Chakli
Ingredients
- 1 Cup Rice Flour
- 1/4 Cup Urad Dal flour
- 2 Tbsp Roasted Gram Dal powder
- 1 Tbsp Melted butter
- 1/2 Tsp Carom seeds or Omam or sesame seeds
- 3/4 Tsp Red chilli powder
- 1/8 Tsp Asafoetida
- Salt As required
Instructions
Preparation for Murukku
- Soak raw rice for 1 hour in water. After an hour, drain the water and spread the rice over a clean cloth. Let it dry in shade for 3/4 hrs. There should be very little moisture left. Grind to fine powder in mixie or give it to mill. Sieve and keep aside
- Now let's see how to make urad Dal flour. Take 2 tbsp of Urad Dal and dry roast in low flame till aromatic. Cool and grind it to a fine powder. Sieve and keep aside.
- Take 2 tbsp of roasted gram Dal / pottukadalai in a mixie and grind to a fine powder. Sieve and set aside.
How to make Murukku
- Mix all the flours, salt, red chilli powder, asafoetida, sesame seeds or carom seeds. Mix well.
- Add melted butter and mix well with fingers.
- Now add water little by little and form a smooth dough
- Heat oil in a kadai for deep frying.
- Now prepare the murukku press by applying oil inside the press and on the disc.
- Fill it with dough and draw concentric circles on the back side of a ladle.
- Fry it in medium high flame till golden. Another sign of doneness is bubbles around murukku will subside.
- Cool and store in a air tight container.
Notes
Notes:
- The dough should not be too thick or watery. If it's too thick, the murukku will turn out hard. sprinkle some water or wet your hand and knead it into a smooth dough.
- If the dough is sticky, add some roasted gram Dal powder and knead again.
- Fry a Murukku for tasting. Adjust salt and spiciness accordingly.
- If you are preparing in large batches, divide the dough into 2 and cover the one with a wet cloth and use the other.
Did you Try this Recipe ?
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Wow.. your instructions are very clear and useful!