Murukku / Chakali / Chakkuli
A deep fried snack in Indian cuisine, made of cooked urad dal, moong dal, spices and rice flour. Recipe from Vanitha magazine !!!
Makes: 18 - 22
Please use same measuring cup to measure rice flour, urad dal, moong dal and water.
1 1/2 cup rice flour (Please measure in Indian standard measuring cup of 1/2 cup / 100 ml / 4 oz capacity) + extra ¼ cup rice flour
1 teaspoon til seeds (black sesame seeds)
½ teaspoon jeera (cumin seeds)
½ teaspoon salt (or to taste)
¼ teaspoon hing (asafoetida)
3 tablespoon water
For the urad dal and moong dal:
½ cup urad dal
¼ cup moong dal (split green gram dal) or 2 tablespoon
2 cups / 200 ml water
Wash and clean urad dal and moong dal. Soak in pressure cooker with 2 cups of water for one hour and pressure cook until done and soft (reduce the high heat to medium after 3 quick whistle and cook for 8 minutes. Do not open the pressure cooker lid. Allow the cooker to cool naturally. Cooked ura ddal – moong dal mixture will be thick in consistency. Keep aside to cool for 15 minutes.
In a wide bowl, mix cooked urad dal – moong dal mixture with rice flour, slat , hing , til and jeera and make a soft dough. Add extra ¼ cup rice flour or 1 – 3 tablespoon water if required to make a soft chakali dough. Chakali dough should be soft in consistency. If it is hard, it won’t easily come out from the chakali mould. Prepare chakalis immediately.
Put this dough in a murukku / chakali mould and press it to chakali shapes ( or desired shapes and sizes ) on a paper or a clean plastic sheet / aluminum foil.
Heat oil in a wide kadai / frying pan and reduce heat to medium.Do not fry on high heat. Transfer this chakkulis / murukku into the cooking oil (or fry directly in hot oil with chakali mould) and fry on a medium heat until light golden color and crisp in 3 batches (5 or 6 murukku at a time, depending upon the size of the kadai / frying pan). Drain out from oil and place it on kitchen towel to absorb extra oil. Serve as snack or with tea / coffee.