Murukulu, also known as Chakli, is a crispy and flavorful South Indian snack packed with essential nutrients. Made from a blend of rice flour and gram flour, it’s a simple yet irresistible delight.
Ingredients to prepare Murukulu:
• 4 cups rice
• 1 cup Urad dal
• 1/2 cup channa dal
• 1 teaspoon red chilli powder
• 1 teaspoon ajwain
• 2 tablespoon ghee
• 2 teaspoon sesame seeds
• Salt to taste
• Water (for kneading)
• Oil (for deep frying)
Step-by-Step Guide on How To Make Perfectly Crispy Murukulu At Home:
Step 1: Roast and Grind
Dry roast rice, urad dal, and chana dal over low heat, then mix them and grind into a fine, soft flour.
Step 2: Sift the Flours
In a large mixing bowl, sift the prepared flour, then add salt to taste, 2 tablespoons of chili powder, 1 tablespoon of ajwain, and 2-3 tablespoons of sesame seeds. Adjust the spice level according to your preference; the sesame seeds will add a nice crunch and subtle flavor.
Step 3: Add Spices
Add sesame seeds, red chili powder, and a salt. Adjust the spice level according to your taste. Sesame seeds add a nice crunch and subtle flavor.
Step 4: Mix Ghee and Flour
Add Ghee to the flour mixture and mix thoroughly until the flour becomes slightly crumbly. This step is essential for making the Murukulu crispy.
Step 5: Knead the Dough
Gradually add water, little by little, and knead the mixture into a soft but firm dough. The dough should be smooth enough to be shaped but not sticky. Rest the dough for about 10 minutes.
Step 6: Shape the Murukulu
Use a murukku press or chakli maker with a star-shaped nozzle. Grease the inside of the press lightly with oil, then fill it with a portion of the dough. Press the dough onto small greased parchment or banana leaf in a spiral shape.
Step 7: Heat the Oil
In a deep frying pan, heat oil over medium flame. To check if the oil is ready, drop a small piece of dough into the oil. If it rises to the surface quickly, the oil is at the right temperature.
Step 8: Fry the Murukulu
Carefully press the dough into the hot oil in a circular shape. Fry them in small batches, ensuring not to overcrowd the pan. Fry on medium heat until the Murukku turns golden brown and crispy, flipping them once to ensure even cooking.
Step 9: Drain and Cool
Once fried, remove the murukulu using a slotted spoon and drain them on paper towels to remove excess oil. Allow them to cool completely. They will become crispier as they cool.
How to Store Murukulu Without Losing Crispiness:
Store the crispy murukulu in an airtight container. They stay fresh and crunchy for up to two weeks, making them the perfect snack to enjoy anytime.
Tips for Perfect Murukulu:
1. Temperature Control: Ensure the oil is not too hot or too cold. Frying on medium heat is key to getting the perfect crispiness.
2. Ghee is Important: Adding the right amount of Ghee ensures the murukulu are crispy yet melt in your mouth.
3. Even Dough Consistency: Make sure the dough is not too hard or soft. A balanced dough gives the best results.
Now that you know how to prepare these crispy delights, try making them at home and impress your family with this flavorful snack! Whether it’s for festivals, celebrations, or just a regular tea-time treat, Murukulu is sure to bring smiles all around.
Crafting the perfect murukulu is an art of patience and precision, where each crispy bite tells a story of tradition and flavor. Enjoy the crunch and savor the taste!
