Rice Murukku \/ Rice Chakli is a delicious snack made mainly with rice flour,\u00a0 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.\u00a0 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.<\/p>\r\n
Murukku is a snack known by various names across India, reflecting the diverse culinary traditions of the country. In Andhra Pradesh, it\u2019s called Jantikalu or Chakralu; in Karnataka and Maharashtra, it\u2019s known as Chakli; and in Tamil Nadu, it\u2019s referred to as Murukku. Despite the different names, the essence of this crispy, spiraled snack remains the same, uniting food lovers across regions.<\/p>\r\n
For this recipe, I\u2019ve 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.<\/p>\r\n
Making Rice Murukku involves several steps, each crucial to achieving the perfect snack:<\/p>\r\n
a) Making Urad Dal Flour<\/strong>: Start by roasting urad dal until it\u2019s golden brown, then grind it into a fine powder. This flour forms the base of the dough and adds a subtle, nutty flavour.<\/p>\r\n b) Making Murukku Dough<\/strong>: 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\u2014it should be soft enough to pass through the murukku press but firm enough to hold its shape.<\/p>\r\n c) Shaping & Frying Murukku<\/strong>: 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\u2014not too hot to burn the murukku, but hot enough to cook it evenly<\/p>\r\n Mixture<\/a><\/span><\/strong><\/p>\r\n Fulwadi<\/a><\/span><\/strong><\/p>\r\n Uppu cheedai<\/a><\/span><\/strong><\/p>\r\n Thattai murukku<\/a><\/span><\/strong><\/p>\r\n Oven roasted chickpeas \/ garbanzo beans<\/a><\/span><\/strong><\/p>\r\n Baked Fingermillet crisps \/ Baked Ragi crisps<\/a><\/span><\/strong><\/p>\r\n Nenthrai\/Banana chips<\/a><\/span><\/strong><\/p>\r\nSome more snack recipes from my blog<\/h4>\r\n