Mullu Murukku (Chakkali Recipe | South Indian Snack)
Popular South Indian Snack
Mullu Murukku is a very traditional recipe that is made during festivities like diwali, gokulashtami. It makes a perfect tea time snack with a hot cup of South Indian filter coffee.It is also known as Chakli in Marathi and Kannada and Chakri in Gujarati, is a savoury snack popular in India and elsewhere among ethnic Indian populations. Murukku is believed to have originated in Tamil Nadu.
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This mixture is made into a batter and can be executed in many different ways.
-These spirals are traditionally shaped by hand called kai murukku.
-Mechanically with a press, formed into a spiral or coil, and deep fried until crisp.
-Rolled into a flat ribbon called ribbon murukku
- 2 cups Rice flour
- 1/2 cup Urad dal flour
- 1/2 teaspoon Asafoetida (hing)
- 1 teaspoon Sesame seeds (Til seeds)
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/4 cup Butter
- Water , as needed
- Salt , to taste
- Cooking oil , for deep frying
Directions for Mullu Murukku (Chakkali Recipe | South Indian Snack)
Combine all the ingredients for the Murukku except water. Gradually add water to make it a stiff dough non sticky dough with no cracks.
Grease the Sev Press or the Sev Sancha with oil and place the plate which has one star into the press.
Heat oil in a deep frying pan on medium high heat.
Fill the Murukku dough into the press. Prepare about twenty square pieces of aluminum foil each of size 2 inch. Grease them with oil and arrange them in two lines on your work surface.
Slowly start to press the Murukku dough into a spiral shape starting from the center going outwards on the square strip of the aluminum foil. (About 2.5 spirals).
Gently lift the foil and slide the spiral murruku into the hot oil from the side of the frying pan, so the oil does not splash on to you.
Add about 3 or 4 more Murukku spirals into the frying pan. Care not to over crowd the pan, allowing all of them to stay afloat together and not a few sunken in between the others.
Turn over once after a few seconds and fry until the Murukku is golden. Drain the oil completely with a slotted spoon and allow the Murukku to cool completely.
Press the remaining batches of the Murukku dough in the similar manner and deep fry on medium heat. Cool the murukus and store in air tight containers.
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