Murukulu or the south Indian Chakli is a traditional Indian deep-fried snack made for Diwali, using a mix of different lentils. This Murukulu like the other Murukku or Jantikalu, makes a delicious snack for this festival season, to share and enjoy with family and friends.
Amma always starts the Deepavali Savory preparation a week ahead and makes about 1 kg of each snack. When we used to live in the colonies, we used to distribute these to the neighbors and friends. Of course, we used to get from them and there is used to overflow of sweets and snacks at home.
I was planning on making different sweets and savories all through September but somehow couldn't make it. Starting with a few of the dishes that would still make the festival season a great one to enjoy and remember.
Read the other delicious traditional Murukulu we make at home like these Thenkuzhal Muruku & Thenkuzhal Muruku 2 for Deepavali.
PIN These Murukulu for Later!
Step by Step Pictures for making the Murukulu
Murukulu | How to make Chakli
For Making the Muruku Flour
Wash and drain the rice. Shade dry the Rice for 1/2 hr.
Dry roast each dal to light brown. Allow it to cool.
You can grind the rice flour in the Rice Mill if using one kilo. Else use your mixer to grind both Rice and the dals.
First grind rice into a fine flour, keep it aside. then grind the dals to a fine powder. Refer to this post for making Rice flour at home.
If we grind it in the rice mill, we grind all the ingredients together.
In a wide vessel, take the flour along with butter, add salt. Then add Cumin, Sesame seeds to the flour, mix well.
Always make sure to dissolve Asafetida powder in water before adding to the flour. Even if using powder or solid ones. If it's not dissolved properly, when deep frying the murukku, there are chances for the hing to burst due to air bubbles.
Mix in the hing to the flour and finally add the butter. Gather everything well and you will get more of a crumbling mixture. Now slowly add water and knead a dough that is a little softer than the puri dough.
Frying the Murukulu
Heat a Kadai with oil enough to deep fry. Once the oil is hot enough, simmer to low flame.
Take the Muruku Aachu, wash, and wipe it clean. Then divide the dough into equal balls. Fill the Muruku maker with the dough. You can either press it directly over the flames or press over a paper or slotted spoon and gently slide it down the hot oil.
Cook over medium flame, using a slotted spoon, turn it over to another side to ensure both sides turn a golden colour. You will know by seeing the colour that it is cooked. Remove to a kitchen paper and store it in an airtight container.
Recipe
Murukulu | How to make Chakli
Ingredients
For the Muruku Flour
- 1 kg Raw Rice
- 100 gms Urad dal
- 100 gms Split Yellow Moong Dal
- 100 gms Chana Dal
- 1/4 cup Fried Gram
For the Seasoning
- 200 gms Butter unsalted
- 2 tsp Cumin Seeds
- 2 tsp White Sesame Seeds
- 2 tsp Salt
- 2 tsp Asafoetida / Hing
- 4 cups Water
- Cooking Oil for deep frying
Instructions
For Making the Muruku Flour
- Wash and drain the rice. Shade dry the Rice for 1/2 hr.
- Dry roast each dal to light brown. Allow it to cool.
- Since this is with 1 kg rice, you can get it ground in a rice mill, else use your mixer to grind both Rice and the dals.
- First grind rice into a fine flour, keep it aside. then grind the dals to a fine powder. Refer this post for making Rice flour at home.
- Since we got the flour ground in the Rice Mill, everything was ground together.
Making the Murukku
- In a wide vessel, take the flour along with butter, add salt. Then add Cumin, Sesame seeds to the flour, mix well.
- Whether you use Asafetida powder or the solid ones, you got to mix it in water, make sure it is dissolved before adding to the flour. If it's not dissolved properly, when deep frying the murukku, there are chances for the hing to burst our due to air bubbles.
- Mix in the hing to the flour and finally add the butter. Gather everything well and you will get more of a crumbling mixture. Now slowly add water and knead a dough which is little softer than the puri dough.
- Heat a Kadai with oil enough to deep fry. Once the oil is hot enough, simmer to low flame.
- Take the Muruku Aachu, wash and wipe it clean. Then divide the dough into equal balls. Fill the Muruku maker with the dough. You can either press it directly over the flames or press over a paper or slotted spoon and gently slide it down the hot oil.
- Cook over medium flame, using a slotted spoon, turn it over to another side to ensure both sides turn a golden colour. You will know by seeing the colour that its cooked. Remove to a kitchen paper and store it in an airtight container.
Veena Krishnakumar says
We make these for diwali too with a little variation. We do not use urad dal here. These are perfectly made. Shall I come over?
sushma says
Wow looks so yummy. Soaking rice before making chakli, I never do this lengthy process. I just use the store bought rice flour.Yours must be tasting better than the ready made flour. Will have to try some time.
Sandhya Ramakrishnan says
This is such a must have for the Diwali. We call this mullu thenkuzhal. Making it with freshly made flours is just so delicious. I use the store bought rice flour as we get very good quality here, but make my own dal flours.
Rafeeda - The Big Sweet Tooth says
So much karu-muru! That is some buttery deliciousness... my kids love chakli but I have never tried it at home... looks easy once the powdering is done...
themadscientistskitchen says
Beautifully done Valli. In the mills here they refuse to grind these mixtures. It is so tiresome trying to find the mil who will. I have given up making these at home.
Priya Suresh says
Feel like munching some, and i have been preparing rice flour myself at home and am sure grinding flour in mills are seriously life saver. Murukulu looks ultimate.
Ritu Tangri says
Murukulu is my favorite, but somehow I have never tried to make it. May be this Diwali I make it.
Mireille Roc (@ChefMireille) says
great crispy and crunchy snack to munch on any time
Mayuri Patel says
Chakri is my favorite snack. Looks so crispy and tempting. Years back we used to make big tinsels of snacks and sweets to distribute to neighbors, friends and relatives. Now that tradition is slowly dying as people have become more health conscious.
vaishalisabnani says
We all love these butter chaklis , they look perfectly made .
Priya Srinivasan says
I just made a batter of parboiled rice for Murukku! Love this crunchy snack ‘s with a base recipe it can be improvised beautifully! Looks delicious valli and perfect for celebrations
Sharmila - The Happie Friends Potpourri Corner says
Perfect for Diwali.. Looks awesome.. I always wanted to try chakli but lost my mould.. Soon will buy a new one and try!!
Kalyani says
perfect munch fr tea time ! my pati (grandmom) made it this way - the lengthy process and I know this is very crunchy and yummy
I think in the collage, the first 6 pics r repeated twice , Valli !