Murukku Recipe
Murukku, also known as Chakli, is a popular South Indian snack that's loved by people of all ages. This crunchy, savory treat is perfect for munching on during tea time, as a snack, or even as a festive delight. Making murukku at home is not only fun but also allows you to customize the flavors to your liking.
Ingredients
For the Murukku Dough:
- 2 cups rice flour
- urad dal (split black gram) flour
- 2 tbsp Besan (gram flour)
- 2 tbsp melted butter or ghee
- cumin seeds
- 1 tbsp sesame seeds
- A pinch of asafoetida (hing)
- 1/2 red chili powder (adjust to taste)
- Salt to taste
- Water, as needed
For Frying:
- Vegetable oil for deep frying
Instructions
Preparing the Murukku Dough:
- In a mixing bowl, combine the rice flour, urad dal flour, besan, cumin seeds, sesame seeds, asafoetida, red chili powder, and salt. Mix well to ensure even distribution of spices.
- Add the melted butter or ghee to the dry mixture and mix it in. The fat will help make the murukku crispy.
- Gradually add water little by little and knead the dough. The dough should be smooth and pliable, but not too soft or too hard. It should hold its shape when pressed.
Preparing the Murukku Press:
- Take the murukku press and choose a plate with the desired design. Make sure the press is clean and dry.
- Fill the murukku press with the prepared dough. Don't overfill it; you should be able to comfortably close the press.
Shaping and Frying the Murukku:
- Heat vegetable oil in a deep frying pan over medium heat. To check if the oil is hot enough, drop a small piece of dough into the oil; if it sizzles and rises to the surface, the oil is ready.
- Press the murukku maker directly over the hot oil in a circular or spiral pattern. You can make them as long or short as you prefer. Make sure not to overcrowd the pan.
- Fry the murukku on medium heat, turning occasionally until they turn golden brown and become crispy. This may take 5-7 minutes per batch.
- Use a slotted spoon or skimmer to remove the fried murukku from the oil and place them on paper towels to drain excess oil.
Serving and Storing:
- Let the murukku cool completely before storing them in an airtight container. They can be stored for several weeks if they are not exposed to moisture.
- Enjoy your homemade murukku as a snack with tea, coffee, or as an accompaniment to your meals.
Notes
You will also need:
1. A murukku press (chakli maker) with a suitable plate attachment.
2. A slotted spoon or skimmer for frying.