I have already posted two kinds of murukkus- Manugupoolu and Thenkuzhal Murukku recipes for this year Diwali.Today I am posting an easy version of Chakli(Murukku) which we(me and my mom) prepared along with the other goodies which I mentioned in this post.However all the murukku recipe ingredients look similar but a small variation in the method makes them completely different,so always better to check the recipe in detail before proceeding to make it.
Usually Chaklis are made with urad dal flour while few recipes call for urad dal flour and few use cooked urad dal paste.I would post the traditional Kai murukku(Chakli) recipe some time later.The chaklis that I am posting today would not be in white color like the ones which are made with urad dal,they turn slightly brown because of the addition of chickpea flour and roasted gram powder.this recipe works well with either roasted gram powder or chickpea flour.
I hope you all enjoyed my Diwali recipes like I did.I must mention a special thanks to my mom for making this happen,otherwise I don't think I could have ever imagined to post all these traditional recipes in my blog that soon.I bow to all my fellow bloggers who are able to manage to prepare and post all the festival goodies all alone.Let us get into this simple chakli recipe.
Check out other Diwali savouries in my blog here:
Shelf life:up to 2 weeks
3 cups processed Rice flour
1/2 cup Bengal gram flour(Besan) or 1/2 cup Roasted gram powder*
1 tbsp Roasted gram powder*
2 tbsp white butter(I used Amul)
1 tsp Cumin seeds(or 1 tbsp Sesame seeds)
1 1/2 tsp Salt
Oil,for deep frying
- Mix rice flour,bengal gram flour and roasted gram flour together and sieve.
- Mix salt,cumin seeds,melted butter to the flour and mix well.
- Divide the flour into 2-3 parts equally.
- Mean while heat oil in the kadai for deep frying.
- Sprinkle water to one part and prepare a thick dough.
- Use a single star disc(disc no-3 in the above pic) in a greased murukku maker and press the murukku slowly in circular motion to form a nice spiral like a chakli on a greased plastic sheet or on back of ladles.
- Slide them gently into hot oil and fry them over Medium-High flame until the bubbles vanish in the oil.
- Drain on to a colander to remove excess oil.
- Repeat the same process with all the dough.
- Let the murukkus come to room temperature and store them in air tight container.
You can serve them along with tea or munch when ever you want..I love to eat this with mango thokku which is a sweet and spicy pickle.
- Always use the processed rice flour for the murukku,ready rice flour is not suggested to make these kind of murukkus.
- If the murukku turns very hard to bite,it means the amount of hot oil you added to the dough is not enough.Add 1-2 tbsp more and make the next batch.
- I used Roasted gram powder in the recipe,you can use either besan or roasted gram powder.Both works for this recipe.
- If your murukku is hard it means the amount of fat(oil) is not enough in the dough.
- If the murukku turns very oily it indicates that the amount of fat(oil) you added in the recipe is more.These are the indicative points which you should remember.as we do it in batched you can always rectify these mistakes in the next batch.
- You can avoid cumin seeds in the recipe and make plain murukku as well.
- These murukkus will be slightly in reddish color.
- You can add 2 tsp Red chili powder while mixing the dough to make spicy chakli/murukku.
Also check out the wide collection of Diwali Sweets Recipes and Payasam/Kheer Varieties.