Rice murukku / Rice chakli

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 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

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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
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 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.

Rice Murukku / Rice Chakli_shape

  • 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.

Rice Murukku / Rice Chakli_fried

  • 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.

Rice murukku / Rice chakli

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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Comments

19th November 2020 at 5:02 PM

We call it as magilampoo murukku, these look so beautiful & crunchy.



19th November 2020 at 7:04 PM

Niranjana, such a crunchy snack though I have done with boiled urad daal, Daal flour saves time and efforts



19th November 2020 at 7:05 PM

Niranjana, such a crunchy snack, though I have done only with rice flour and urad daal till now.



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