Friday, November 9, 2012

Easy Chakli Recipe | Mullu Murukku | Diwali Recipes

Print Friendly and PDF
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.

Easy Chakli | Mullu Murukku  Recipe:
Shelf life:up to 2 weeks

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.
* Roasted gram powder: Grind Chutney dal(fried gram/roasted chana dal) in a mixie to a fine powder and use it in the recipe.

  1. Always use the processed rice flour for the murukku,ready rice flour is not suggested to make these kind of  murukkus.
  2. 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.
  3. I used Roasted gram powder in the recipe,you can use either besan or roasted gram powder.Both works for this recipe.
  4. If your murukku is hard it means the amount of fat(oil) is not enough in the dough.
  5. 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 we do it in batched you can always rectify these mistakes in the next batch.
  6. You can avoid cumin seeds in the recipe and make plain murukku as well.
  7. These murukkus will be slightly in reddish color.
  8. 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.


Suja Manoj said...

Crispy and yummy murukku,love it..

Kaveri Venkatesh said...

Lovely recipe and perfectly made...Loved this Diwali Series....I really appreciate the way you guys are posting all these recipes

Unknown said...

They look so perfect & crisp. nice clicks too

Chitra said...

Looks crispy..Adding besan flour sounds new to me. lovely clicks :)

Swathi said...

Delicious mullu murukku my favorite.

Unknown said...

Looks crispy and yum...

Priya Suresh said...

You rock with your diwali series, this murukku is one of my favourite.

Torviewtoronto said...

deliciously done crispy treat lovely picture

great-secret-of-life said...

looks so crispy! love the pics

Vidya Chandrahas said...

Yummy murukku..perfectly made.

Jiah said...

its really kids love it…thank u ;) ;)

Jiah said...

Nice crispy chaklis.... Looks tempting

Claire said...

Wish i had them. Crunching here virtually :-)

Sujay said...

Mine is not crispy ...They are very soft :(
What can i do ?

chef and her kitchen said...

@sujay..might be the butter quantity was can deep fry them again on low flame until they are crisp..or a simple solution..microwave the chakli before you eat for 40-50 seconds and let it sit for 2 mins,they will turn works!! try it

easyvegrecipes said...

thanks, for the useful tips.

Unknown said...

Wow such a useful post for making murukku :) thanks for sharing dear...

Anonymous said...

I bought murrukku frm mkt. Its too hard to eat. Any other way to eat . I mean like dahi bara .. Cn murruku b dip in hot water and yogurt?

Affiliate marketing said...

What is the diff b/w Bengal gram flour and roasted gram flour

chef and her kitchen said...

Bengal gram flour is besan where as roasted gram flour is chutney dal(fried gram/dalia) powder

Post a Comment

Thank you for visiting The Chef and Her Kitchen.
Do leave your comments and feedback,they are always welcome.Please do not leave any links.


back to top