Chakli | Murukku

 Chakli | Chakkuli | Murukku is a crispy and crunchy popular South Indian tea time snack prepared using rice flour and lentil flour. There are many varieties of chakli prepared with different procedure.

In this recipe , I have used Urad dal and rice flour. I fried these chakli in coconut oil which gives a nutty taste to chaklis. The main taste of this chakli depends on roasting the urad dal perfectly and adding ghee/butter for moining. Follow this perfect recipe step by step for perfect and non-greasy chaklis.

Let's get started.

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Chakli | Murukku

Yield: 30-40 chaklis

Author: Namitha Shenoy

Prep time: 15 MinCook time: 7 MinTotal time: 22 Min

a crispy and crunchy snack prepared using urad dal and rice flour

Ingredients

• Urad dal - 3/4 cup
• Rice flour - 2 cups
• Asafoetida powder (hong) - 1/2 tsp
• Red chilli powder - 1 tsp
• Salt - 1 tsp
• Sesame seeds - 1 tsp
• Carom seeds (ajwain) - 1 tsp
• Butter (melted) - 3 tbsp
• Water - 3/4 cup to 1 cup approx
• Coconut oil for frying
• (you can use any oil if u want)

Instructions

1. Heat a pan. Add urad dal and roast until aromatic and golden brown.
2. Transfer to a plate and allow it to keep completely. Once cooled, grind it to a fine powder.
3. Take a large bowl, place a sieve over it. Sieve the ground urad dal powder. 
4. Once done, add rice flour, carom seeds, salt, hing, chilli powder and sesame seeds.
5. Add melted butter and combine well. The mixture should look crumbly and when u hold the dough and tighten, it should hold the shape.
6. Now add water gradually (1/4 cup at a time) and form a soft and smooth dough. The dough should be moist and smooth.
7. Divide into 3 equal portions. Cover it with a kitchen towel or else the dough will lose its moisture.
8. Meanwhile, heat coconut oil in a kadai for deep frying on medium flame. The oil shouldn't be very hot. To check if the oil is perfect, drop a piece of dough and if it comes up slowly, then the oil is ready.
9. Shaping the chaklis:
10. Grease a chakli maker with oil. Not take a portion of the dough and stuff inside the chakli maker.
11. Make chaklis on a butter-paper (refer video). Gently press and Seal the ends so that it doesn't open while frying.
12. Remove the prepared chaklis from the butter-paper and drop into the hot oil. Leave it undisturbed for 2 minutes.
13. After 2 minutes gently flip and cook until crisp and golden.
14. The bubble in the oil stops. That's  when chakli is perfectly cooked.
15. Remove from the oil and drain the excess oil on the tissue paper.
16. Allow to cool completely. Once cooled, store it in an air-tight container.
17. Enjoy with tea or coffee. It stays fresh up to a month.

Notes:

Make surely to raost the urad dal perfectly. There shouldn't be raw smell in the dal.

If the rice flour is coarse, sieve it. we need fine flour for the chaklis.

If you feel that the dough is dry or chaklis break while shaping, then add 1-2 tbsp of water and knead the dough.

When frying the first batch, if you see its absorbing more oil, it means you have used more butter while preparing the dough. In this case add 1- 2 tbsp of rice flour and prepare the chaklis.

Make sure the oil is not hot enough. If its hot, the chaklis will burn and will be under cooked.

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