Sep 8, 2013

Butter Murukku / Chakali (2nd recipe)

Butter Murukku / Chakali  (2nd recipe) - A very popular deep fried snack in Indian cuisine!!

Makes: 18

Please use same measuring cup to measure rice flour, urad  dal  and water. Ratio of rice flour and urad dal is 3: 1 (Here I used Indian standard measuring cup of 100 ml / 4 oz capacity)


3 cups rice flour (Indian standard measuring cup of 100 ml / 4 oz capacity) Nutriyes brand rice flour available in Chennai.

1  cup urad dal flour (first measure urad dal and then make a powder in a small mixer bowl) Please pick good quality urad dal (without any impurities and  latest manufacturing date)

1 tablespoon butter

1 teaspoon black til (black sesame seeds) or 1 teaspoon jeera (cumin seeds)

1 teaspoon salt (or to taste)

½ teaspoon hing (asafoetida / kaayam)

1 ½ cup water

300 ml oil for deep frying


Sieve rice flour and urad dal flour separately. Sieve twice.

In a wide bowl, mix sieved flours, salt, butter, hing and sesame seeds (til) or jeera. Mix well with finger tips until well combined and forms like soft bread crumbs.

First start with 1 cup water and later adjust with extra ¼ cup water and make a medium soft dough (neither  too hard  nor too soft). If it’s too hard, it won’t come out from murukku mould. If it’s too soft, it’ll break  and we won’t get proper shape of the murukku. If the dough is  become hard when making murukku, remove  dough from the murukku mould, sprinkle little water (1 – 2 teaspoon), knead again (until soft) and then return back to murukku mould. First prepare murukku (approximately 17 - 18 nos).

Put this dough in a murukku / chakali mould and press it to chakali shapes ( long strips, 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  and fry on a medium heat until light golden color and crisp  in 3 batches, please keep a safe distance from the gas stove (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. Please use 2 – 3 paper towels to absorb extra oil. Serve as snack or with tea / coffee. It’s a popular snack for Vinayaka Chaturthi..


sujatha umesh said...

hello niya....shud we buy appam podi when we buy rice flour ?? and shud we use the flour of i cup urad dal or just i cup urad dal flour???

Niya prakash said...

Hello Sujatha,Normal appam podi / orva pitti (or Nirapara / Double Horse ..) will do. First I measure urad dal and then made powder in a mixer bowl (already mentioned on recipe). If you've a good stock of instant urad dal flour that's fine.I used this same rice flour to make modak too. Thanks

siva said...

hello Niya.

How to powder urad dal . we need to dry roast urad dal or just powder it as raw?

siva said...

Hello Niya

we need to dry roast urad dal before powdering it?

Niya prakash said...

Hello Siva, Thanks for query on butter murukku :) No need to dry roast urad dal. Powder it directly in a small mixer bowl.