Rice Murukku / Rice Chakli

Rice Murukku / Rice Chakli is a delicious snack made mainly with rice flour,  different types of lentil flour, and other miscellaneous ingredients. Usually we use roasted urad dal powder to make murukku. But we can also use other lentil flours like fried gram dal powder, besan flour along with cumin or sesame seeds. Apart from that it has red chilli powder, salt in it.  Some murukku doesn’t call for red chilli powder. Rice Murukku / Rice Chakli is very popular in South Indian homes and is a best evening or tea time snacks.

Different Names

Murukku is a snack known by various names across India, reflecting the diverse culinary traditions of the country. In Andhra Pradesh, it’s called Jantikalu or Chakralu; in Karnataka and Maharashtra, it’s known as Chakli; and in Tamil Nadu, it’s referred to as Murukku. Despite the different names, the essence of this crispy, spiraled snack remains the same, uniting food lovers across regions.

Choosing Your Ingredients

For this recipe, I’ve opted to use store-bought rice flour for convenience, but homemade rice flour works just as well, if not better. The quality of the rice flour plays a significant role in the texture and taste of the murukku, so choose accordingly based on your preference. The addition of lentil flours like urad dal, fried gram, or besan adds depth to the flavor profile and enhances the crispiness.

Steps to Make Rice Murukku

Making Rice Murukku involves several steps, each crucial to achieving the perfect snack:

a) Making Urad Dal Flour: Start by roasting urad dal until it’s golden brown, then grind it into a fine powder. This flour forms the base of the dough and adds a subtle, nutty flavour.

b) Making Murukku Dough: Combine the rice flour with the urad dal flour, along with the other ingredients like cumin or sesame seeds, red chili powder, and salt. Add water gradually to form a smooth, pliable dough. The consistency of the dough is key—it should be soft enough to pass through the murukku press but firm enough to hold its shape.

c) Shaping & Frying Murukku: Using a murukku press, shape the dough into spirals or any other desired shape. Fry the murukku in hot oil until it turns golden and crispy. Make sure the oil is at the right temperature—not too hot to burn the murukku, but hot enough to cook it evenly

Some more snack recipes from my blog

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Fulwadi

Uppu cheedai

Thattai murukku

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Rice Murukku / Rice Chakli

Niranjana Sankaranarayanan

Rice Murukku / Rice Chakli is a delicious snack made mainly with rice flour,  different types of lentil flour, and other miscellaneous ingredients. Usually we use roasted urad dal powder to make murukku. But we can also use other lentil flours like fried gram dal powder, besan flour along with cumin or sesame seeds. Apart from that it has red chilli powder, salt in it.  Some murukku doesn't call for red chilli powder. Rice Murukku / Rice Chakli is very popular in South Indian homes and is a best evening or tea time snacks.

Different Names

Murukku is known by different names in different parts of India. In Andhra it is called as Jantikalu or Chakralu, in Karnataka and Maharashtra it is Chakli, in Tamilnadu it is Murukku.Here I have used store bought rice flour. But you can also use homemade rice flour to make murukku. 

There are different steps in making murukku.

a) Making Urad dal flour

b) Making murukku dough

c) Shaping & Frying murukku

Some more snack recipes from my blog

Mixture

Fulwadi

Uppu cheedai

Thattai murukku

Oven roasted chickpeas / garbanzo beans

Baked Fingermillet crisps / Baked Ragi crisps

Nenthrai/Banana chips

Beetroot murukku

Ribbon Pakoda

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Snack

Cuisine Indian, South Indian

Servings 4

Equipment

• Frying pan
• Murukku Maker

Ingredients

  

• 1/2 cup Rice flour
• 1/8 cup Roasted Urad dal flour
• 1 tsp Red chilli powder
• As req Salt
• 1/2 tsp Asafoetida
• 1 tsp Cumin
• 1 tsp Hot oil
• To knead the dough Water

Instructions

 

Making Urad dal flour

• I usually make urad dal flour in large quantity and store it. So that we can make murukku whenever we want.
• Take a cup of urad dal, roast in a medium flame until you get nice aroma. There is no need to make it golden brown.
• Transfer it to a plate and allow it to cool. Then grind it to a fine powder. Sieve it and store it in an air tight container.

Making murukku dough

• Take a bowl, add rice flour, urad dal flour. If you have not sieved it before sieve it now. Else you can use it directly.
• Then red chilli powder, asafoetida, cumin seeds, salt and mix well with your hands.
• At this stage we can add the required quantity of hot oil as mentioned.
• Now add water little by little and start making the dough. Donot add at one stretch. Keep sprinkling and knead.
• Make sure the dough is smooth and soft.
• Once done cover it with a wet cloth. This helps in keeping the dough moist.
• At the same time donot make it too moist as it will absorb lot of oil.
• We have to start making murukku immediately after we make the dough.

Shaping & Frying murukku

• Take star shaped murukku plate and grease it with oil. Also grease the murukku maker with oil.
• Now take a portion of the dough, make it cylindrical and place it in the murukku maker.
• At this stage, heat oil in the kadai. Keep it in medium flame so that it will not become too hot.
• We can shape murukku on butter paper or a polythene sheet or on the spatula.
• Keep pressing the murukku maker and move in rounds to get a concentric circle shaped murukku.
• Once you have made marukku, with the help of the finger cut the dough at the end.
• And then start making the next murukku.
• Drop a small piece and check if the oil is hot enough to fry. If the dough raises up, the oil ready.
• Gently drop the shaped murukku into the oil.
• Fry on medium flame until it turns golden brown in colour. Fry on both the sides.
• By that time also the sizzling sound stops.
• Once done, remove from the oil and drain it on a tissue paper.
• After it cools down, store it in an air tight container.
• Serve it with hot tea.

Video

Notes

• If the murukku breaks while making it, then the moisture is less. Add 1 to 2 teaspoons of water and make the dough.
• If the murukku doesn't form shape, then there is too much moisture. Also it will absorb too much oil if the moisture is more. So add some rice flour into it and make the dough.

Keyword Chakli, Rice chakli, Rice murukku, Thattai murukku

INSTRUCTIONS

Making Urad dal flour

• I usually make urad dal flour in large quantity and store it. So that we can make murukku whenever we want.
• Take a cup of urad dal, roast in a medium flame until you get nice aroma. There is no need to make it golden brown.
• Transfer it to a plate and allow it to cool. Then grind it to a fine powder. Sieve it and store it in an air tight container.

Making murukku dough

• Take a bowl, add rice flour, urad dal flour. If you have not sieved it before sieve it now. Else you can use it directly.
• Then red chilli powder, asafoetida, cumin seeds, salt and mix well with your hands.
• At this stage we can add the required quantity of hot oil as mentioned.
• Now add water little by little and start making the dough. Donot add at one stretch. Keep sprinkling and knead.
• Make sure the dough is smooth and soft.
• Once done cover it with a wet cloth. This helps in keeping the dough moist.
• At the same time donot make it too moist as it will absorb lot of oil.
• We have to start making murukku immediately after we make the dough.

Shaping & Frying murukku

• Take star shaped murukku plate and grease it with oil. Also grease the murukku maker with oil.
• Now take a portion of the dough, make it cylindrical and place it in the murukku maker.
• At this stage, heat oil in the kadai. Keep it in medium flame so that it will not become too hot.
• We can shape murukku on butter paper or a polythene sheet or on the spatula.
• Keep pressing the murukku maker and move in rounds to get a concentric circle shaped murukku.

• Once you have made marukku, with the help of the finger cut the dough at the end.
• And then start making the next murukku.
• Drop a small piece and check if the oil is hot enough to fry. If the dough raises up, the oil ready.
• Gently drop the shaped murukku into the oil.
• Fry on medium flame until it turns golden brown in colour. Fry on both the sides.
• By that time also the sizzling sound stops.

• Once done, remove from the oil and drain it on a tissue paper.
• After it cools down, store it in an air tight container.
• Serve it with hot tea.

Notes

• If the murukku breaks while making it, then the moisture is less. Add 1 to 2 teaspoons of water and make the dough.
• If the murukku doesnt form shape, then there is too much moisture. Also it will absorb too much oil if the moisture is more. So add some rice flour into it and make the dough.

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