By Bhamini S.
Murukku, also known as chakli, is a deep-fried savoury Indian snack. These crispy and light spirals get their name from the Tamil word for 'twisted,' and make a great treat paired with South Indian filter coffee.
Prep Time: 15 minutes
Cook time: 30 minutes
2½ cups fine rice flour
½ cup urad dal (black lentil) flour (available at any Indian grocery)
1 tbsp salt
½ cup warm oil or ghee or butter (if using butter make sure it is melted but not hot)
½ tsp red chili powder or pepper powder (optional)
2 tbsp white sesame seeds
1 tsp cumin seeds
A pinch of hing (asafoetida)
Oil for deep-frying
Murukku maker (available at ay Indian grocery)
- In a large bowl, thoroughly combine the rice flour, urad flour and salt. Optional: if you want spice, add the chili or pepper powder to the mixture.
- Mix in the sesame seeds and hing.
- Add the melted butter or warm oil or ghee to the bowl and slowly mix in well.
- Add water bit by bit to this flour mix and knead slowly until a thick dough is formed.
- In a pot, pour in oil for deep-frying and heat on low. Be careful not to overheat it.
- Grease the chakli maker with oil. Use the star mould and fix it to the murukku maker.
- Roll the dough into a small cylinder and place it inside the chakli maker.
- Tighten the outer lid. Turn the handle in a circular motion. The dough will be extruded from the other end in spiral shapes. Make spiral shapes as shown in the pictures and seal the ends. Each sealed piece is now a murukku.
- Take one murukku at a time and slide it into the hot oil.
- Flip the murukku and fry it on a medium flame until it is crispy on both sides.
- Drain them over a paper towel to remove excess oil.
- Let them rest and cool. Murukku can be stored in an airtight container for weeks. Enjoy with your favourite Malgudi Days filter coffee!