Crispy Murukku | Rice flour Chakli | Instant Rice Murukku

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 :

Palak Chakli | Spinach Murukku

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Prep Time 10 mins

Cook Time 30 mins

Resting Time 15 mins

Total Time 55 mins

Course Festival Recipes, Snacks

Cuisine Indian

Servings 30 Murukku/ Chakli

Equipment

• Chakli Maker

Ingredients

  

• 1 Bunch Palak Leaves
• 2 cup Rice flour
• 1/2 cup Roasted Gram Flour
• 1 tsp White Sesame seeds
• 1/2 tsp Cumin
• 1 Green chilli
• 2 cup Water
• Salt to taste
• Oil for deep frying

Instructions

 

• In a pan, take 2 cup of water.
• Let the water start boiling.
• In a large bowl, take 2 cups of rice flour.
• Add 1/2 cup of roasted gram flour.
• Then add 1/2 tsp of White sesame seeds.
• Next add 1/2 tsp of Jeera to it.
• Add Salt to taste.
• Mix all the ingredients and keep aside.
• In a Mixi Jar, take 1 bunch of Palak Leaves, add a green chilli (You can adjust the spice based on your taste).
• If required add a little water and blend it.
• Once the water starts boiling add in blended palak puree. Give it a stir.
• Add the previously mixed flour gradually. Give a good mix.
• Let the water get absorbed. Switch off the flame.
• Cover the lid and keep it aside for 10-15 minutes. Let it cool down a little, when it is warm knead it into dough.
• If required sprinkle some water to knead the dough. Make sure the dough is stiff.
• Once the dough is kneaded, take a portion of dough.
• Grease the chakli maker sides with little oil.
• Fill in the portion of dough and close the lid.
• 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. it is ready for deep frying. 
• Deep fry in hot oil on a medium flame. You can also bake it for more healthier option.
• Flip it over.
• When the sizzling sound almost stops, remove it from the oil. Don't wait for it to get brownish colour.
• Crispy Spinach Murukku/ Chakli is ready.

Video

Notes

HOW TO MAKE SPINACH MURUKKU | PALAK CHAKLI WITH STEP BY STEP PHOTOS : 

1. In a pan, take 2 cup of water.
2. Let the water start boiling.
3. In a large bowl, take 2 cups of rice flour.
4. Add 1/2 cup of roasted gram flour.
5. Then add 1/2 tsp of White sesame seeds.
6. Next add 1/2 tsp of Jeera to it.
7. Add Salt to taste.
8. Mix all the ingredients and keep aside.
9. In a Mixi Jar, take 1 bunch of Palak Leaves, add a green chilli (You can adjust the spice based on your taste).
10. If required add a little water and blend it.
11. Once the water starts boiling add in blended palak puree. Give it a stir.
    
12. Add the previously mixed flour gradually. Give a good mix.
13. Let the water get absorbed. Switch off the flame.
14. Cover the lid and keep it aside for 10-15 minutes. Let it cool down a little, when it is warm knead it into dough.
15. If required sprinkle some water to knead the dough. Make sure the dough is stiff.
16. Once the dough is kneaded, take a portion of dough.
17. Grease the chakli maker sides with little oil.
18. Fill in the portion of dough and close the lid.
19. 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.
20. Likewise press all the chakli into a spiral shape. Keep the chaklis covered to make sure they don’t dry out. it is ready for deep frying.
21. Deep fry in hot oil on a medium flame. You can also bake it for more healthier option.
22. Flip it over.
23. When the sizzling sound almost stops, remove it from the oil. Don’t wait for it to get brownish colour.
24. Crispy Spinach Murukku/ Chakli is ready.

Keyword Chakli, Crispy Snack, Murukku, Spinach Chakli

TIPS & VARIATIONS :

1. Once the dough is ready, prepare the Murukku; otherwise Murukku will become hard.
2. Use finely powdered Rice flour.
3. Asafoetida/Hing is added for good digestion. You can skip it too.
4. For this Murukku or Chakli you can put Carom seeds/Ajwain, and white sesame seeds too.
5. Do not make the dough too soft by adding water, it will absorb too much oil.
6. You can use ghee/butter for preparing the dough, however I have not used any hot oil/ghee/butter for preparing the dough.
7. 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.
8. 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.

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