Murukku (Chakkli) - Savory Twists

This is an all time favorite of everyone in the family, especially kids. In an effort to strike a good

Festival/Special occasion snack to taste

balance between taste and health I had tried different ingredients. This is the final version that I have been trying for few years. Adding dalia powder is my mom's touch to the recipe. Since we do the deep fry, I add the cumin seeds, ajwain and sesame seeds to aid the digestion. Don't frown, if you are still wondering whether to try it or not. Here is my murukku recipe for special occasions.....

Preparation time: 10 min
Cooking time: 30 min

Main ingredients

Serving size: 20

Ingredients

• Rice flour - 1 cup
• Urad dal - 1/4 cup
• Dalia (powdered) - 1/3cup
• Ajwain seeds - 1 tsp
• Cumin seeds - 1/4 tsp
• Sesame seeds - 1 tbsp
• Hinge/Asofetida powder - 1/4 tsp
• Salt to taste
• Oil
• Melted butter OR Ghee - 4 tbsp

Note:

• If you don't have urad dhal flour, you can roast urad dhal and grind it in mixie to a fine powder. If that seems to take more time just use dalia powder to make the murukku in the ratio 1: 1/3(rice flour : dalia powder).
• I used store brought rice flour. You can make rice flour at home if you prefer(Soak it for an hour, dry it and grind it in mixie/blender to a fine powder, sieve it to remove coarse pieces).

Preparation

Mix dry ingredients along with butter/ghee, add warm water and knead to soft dough

Press dough into circular shapes

1. Mix all the dry ingredients, salt and butter/ghee.
2. Add warm water and knead it into a soft dough.
3. Fill the dough into the murukku mould after greasing it with oil and fit a single star shaped disc. You can use disc of your desired shape.

Note:

• For crispier murukku you can optionally add the hot oil that has been heated for frying the murukku and knead the dough.
• Keep the dough covered with wet cloth to avoid dough becoming dry. If the dough becomes dry you can sprinkle little bit of water, knead again before making the murukku.

Add pressed dough to oil

Cooking time

1. Heat oil in a kadai. If the temperature is medium-high that would be good for frying the murukku.
2. Press the dough in murukku mold into circular shape in a laddle or flat plate, carefully add it to the oil and then deep fry it until all the bubbles subside or the murukku turns light golden color.
3. Make sure the murukku is light golden on both sides. One check that you can do is to remove the murukku as soon as it starts sinking in the oil instead of floating.
4. Remove the murukku promptly and place it in a vessel that has paper towel to soak up any oil on the murukku.
5. Crunchy murukku is ready to eat.



Fry until the bubbles subside

6. Relish the tasty, crunchy murukku. Store it in an airtight container after it cools down. 

Note about deep frying: 

When we deep fry in oil,  the bubbles that come out is the moisture leaving the food as it comes into contact with the hot oil. The outer side of the food gets the crispier texture and the inner side of the food gets cooked softer with steam. The correct time to remove the food is when the bubbles subside (i.e. all the water is out), otherwise the food soaks up the oil. As long as the food being cooked just floats, it doesn't soak up the oil making it healthier. In fact if you check murukku after it cools down, you won't see the trace of oil.

Crunchy and tasty murukku ready to eat!

Nutritional facts

Rice flour is easy to digest because it is gluten-free. Dalia and urad flours are rich in fiber and protein. Ajwain, hinge and cumin seeds speed up digestion and helps remove flatulence. Sesame seeds are rich in calcium and magnesium that help in strengthening bones and calm down the nerves(stress). Ghee also aids brain development and helps clear the respiratory tract.

Try this recipe for Diwali or any other festival and let me know how you like the new taste of adding powdered dalia to the murukku.....

You may also be interested in these recipes:

10 Minutes Besan-Soy Flour Laddu - Chickpea-Soy Flour Laddu

Rasamalai 

10 Minutes Kaaju Katli - Cashew Cake or Burfi