Crispy Murukku | Rice flour Chakli | Instant Rice Murukku Recipe – with step by step photos, detailed instructions and a short video of the recipe is here. Usually Murukku is a crispy snack made during Krishna Janmashtami, Ganesh Chaturthi & Diwali.
Further, Murukku or Chakli is one of the popular dish prepared during Indian festival seasons. There are may variations in the recipe. Rice and Urad dal are used in combination. Here I have used store bought rice flour and in combination with the roasted gram flour which I have prepared. You can also add urad dal flour to it. When you vary the quantity of each flours then the taste of Chakli/Murukku differs.
Crispy Murukku | Rice flour Chakli | Instant Rice Murukku Recipe –
Festival seasons are great time relish some of these kind of savories and sweets. Here is an easy Murukku recipe which can be prepared instantly. Obviously during the festival, we will be busy preparing the so many dishes for naivedhyam/prasadam. This Murukku can be prepared before hand and easily stored in an air tight container for more than a week or two, only thing is you need use the fresh oil for deep frying.
Moreover, this Murukku/Chakli is almost everyone’s favourite snack item, you can also have it as a tea time snack. Instead of buying from the store, you can prepare easily at home with the good oil of your choice which makes it a little healthy option.
Finally, for this Murukku or Chakli you can put Carom seeds/Ajwain, and white sesame seeds too; along with jeera and red chilli powder.
In addition, before going to the recipe I request you to check out some of the delicious recipes here:
Chickpeas Sundal | Kadle Usli | How to make Black Chana Sundal,
Fried Modak Recipe | Wheat Flour Modak,
Lauki Kheer | Sorekayi Payasa,
Vermicelli Kheer | Semiya Payasam,
CRISPY MURUKKU | RICE FLOUR CHAKLI RECIPE VIDEO :
SUGGESTED WATCH : KARANJI RECIPE | KARJIKAI | GUJIYA RECIPE
RECIPE CARD FOR CRISPY MURUKKU | RICE FLOUR CHAKLI RECIPE :
Crispy Murukku | Rice flour Chakli
Equipment
- Chakli Maker
Ingredients
- 2 cup Rice flour
- 1/2 cup Roasted Gram Flour
- 1/2 tsp Jeera
- 1/2 tsp Red Chilli Powder
- Generous pinch of Asafoetida/Hing (Optional)
- 2 cup Water
- Salt to taste
- Oil for deep frying
Instructions
- In a large bowl, take 2 cups of rice flour.
- Add 1/2 cup of roasted gram flour.
- Add 1/2 tsp of Jeera to it.
- Also add 1/2 tsp of Red chilli powder. (it is optional you can either put it or skip).
- Add generous pinch of Asafoetida/ Hing. I'm adding this because it aids digestion.
- Next, add Salt to taste.
- Mix all the above ingredients and keep aside.
- In a pan, take 2 cup of water.
- Let the water start boiling.
- Once the water started boiling add in the previously mixed flour.
- Mix it properly for 30 seconds.
- Switch off the flame.
- Mix everything well till the flour absorbs all the water.
- Cover the lid and keep it aside for 15 minutes. Let it cool down a little, when it is warm knead it into dough.
- After sometime, knead the dough well.
- If required sprinkle some water to knead a stiff dough.
- Once the dough is kneaded, take a portion of dough.
- Roll it into a cylindrical shape.
- Take Chakli maker and put the mould which contains the star shape.
- Grease the chakli maker sides with little oil.
- Fill in the dough which you kneaded into cylincrical shape.
- Close the lid and start pressing.
- Keep pressing and give spiral shape. You can vary the size of Murukku/chakli.
- Seal both the ends, otherwise it may get opened while frying.
- Likewise press all the chakli into a spiral shape. Keep the chaklis covered to make sure they don’t dry out. Then it is ready for deep frying.
- Deep fry on a medium hot oil. You can also bake it for more healthier option.
- Flip over several times.
- When the sizzling sound almost stops, remove it from the oil. Don't wait for it to get brownish colour.
- Remove from oil, Crispy Murukku/ Chakli is ready.
- Ready to serve or store in a air tight container once cooled completely. It will stay fresh for minimum 2 weeks.
Video
Notes
HOW TO MAKE CRISPY MURUKKU | RICE FLOUR CHAKLI WITH STEP BY STEP PHOTOS :
- In a large bowl, take 2 cups of rice flour.
- Add 1/2 cup of roasted gram flour.
- Add 1/2 tsp of Jeera to it.
- Also add 1/2 tsp of Red chilli powder. (it is optional you can either put it or skip).
- Add generous pinch of Asafoetida/ Hing. I’m adding this because it aids digestion.
- Next, add Salt to taste.
- Mix all the above ingredients and keep aside.
- In a pan, take 2 cup of water.
- Let the water start boiling.
- Once the water started boiling add in the previously mixed flour.
- Mix it properly for 30 seconds.
- Switch off the flame.
- Mix everything well till the flour absorbs all the water.
- Cover the lid and keep it aside for 15 minutes. Let it cool down a little, when it is warm knead it into dough.
- After sometime, knead the dough well.
- If required sprinkle some water to knead a stiff dough.
- Once the dough is kneaded, take a portion of dough.
- Roll it into a cylindrical shape.
- Take Chakli maker and put the mould which contains the star shape.
- Grease the chakli maker sides with little oil.
- Fill in the dough which you kneaded into cylincrical shape.
- Close the lid and start pressing.
- Keep pressing and give spiral shape. You can vary the size of Murukku/chakli.
- Seal both the ends, otherwise it may get opened while frying.
- Likewise press all the chakli into a spiral shape. Keep the chakli’s covered to make sure they don’t dry out. Then it is ready for deep frying.
- Deep fry on a medium hot oil. You can also bake it for more healthier option.
- Flip over several times.
- When the sizzling sound almost stops, remove it from the oil. Don’t wait for it to get brownish colour.
- Remove from oil, Crispy Murukku/ Chakli is ready.
- Ready to serve or store in a air tight container once cooled completely. It will stay fresh crispy for minimum 2 weeks.
TIPS & VARIATIONS :
- Once the dough is ready, prepare the Murukku; otherwise Murukku will become hard.
- Use finely powdered Rice flour.
- Asafoetida/Hing is added for good digestion. You can skip it too.
- For this Murukku or Chakli you can put Carom seeds/Ajwain, and white sesame seeds too.
- Do not make the dough too soft by adding water, it will absorb too much oil.
- You can use ghee/butter for preparing the dough, however I have not used any hot oil/ghee/butter for preparing the dough.
- To test the temperature of the oil, always add a little piece of dough to the oil. If it comes up gradually, the oil is just right for frying. If it comes up super quickly, the oil is too hot.
- Deep fry on a medium flame. If you fry on high flame then the colour changes to brownish but it will not be cooked properly from inside.
FREQUENTLY ASKED QUESTIONS :
Most importantly Murukku/ Chakli’s need to be fried on medium flame. If you fry on a high flame, they seem to be cooked from outside, but undone from inside. If you fry on medium flame Murukku will be cooked evenly and gets crispy.
That means water is less in the dough, so it is breaking. Sprinkle some water to the dough, knead well and try pressing the Murukku.
Murukku/Chakli is one of the delicious snack can be made using rice flour. However, rice flour can be mixed with other flours like gram flour, urad dal flour etc.
Yes, definitely you can bake them instead of deep frying for a healthier version.
Leave a Reply Cancel reply