Aug 31, 2012

Chakali / Murukku

Chakali / Murukku / Chakkuli

A deep fried all time favourite snack in Indian cuisine !!

Makes: 135 g

Please use same measuring cup to measure rice flour and water.


1/2 cup / 100 ml (Indian standard measuring cup of 100 ml / 4 oz capacity) rice flour (normal rice flour, do not dry roast rice flour)

2 tablespoon urad dal

1/2 teaspoon til (black sesame seeds )

1/2 teaspoon jeera ( cumin seeds )

2 teaspoon butter

1/2 teaspoon salt ( or to taste )

¼ teaspoon turmeric powder

½ teaspoon red chilli powder

¼ teaspoon hing (kaayam / asafoetida)

50 ml water + 3 teaspoon

300 ml cooking oil


Heat an iron kadai and dry roast urad dal until fragrant and golden color on a medium heat. Transfer dry roasted urad dal into a small mixer bowl and make a fine powder in a small mixer bowl. Keep aside.

In a wide bowl, mix rice flour, urad dal powder, salt, butter, red chilli powder, turmeric powder, jeera , til and hing. Mix well nicely. Then add water (50 ml) and make a soft dough. Add extra 1 – 3 teaspoon water if required to make a soft dough. 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.

Heat oil in a wide kadai / frying pan and reduce heat to medium. 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 in 2 batches. Fry a batch in oil (until golden color ) drain out from oil and set it aside, fry a second batch, drain out oil and set it aside and fry the first batch again and finally the second batch. This method is very helpful for crispy and crunchy chakkuli. Store in air-tight container.

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