Thursday, August 30, 2012

Rice flour Murukku( akki hittina Chakli)

Tried and tasted by Nivedita
Hi All,
Today, I am here with a snack which is very common, liked by all the age group(only those having full set of strong teeth!!), can be eaten at any time of the day.. Easy to carry, love to share and happy to munch together.
Murukku, Chakli...
Its first time (actually second time in this month) but first time in my life that I dared to try out these mini wonder snacks all alone. And yesss!! I got them perfect in the first attempt(which rarely happens with me).
I do not know why I used to hesitate to prepare these!! may be because whenever my mom tried, either these chaklis came out very soft and got spoiled or I wanted my kids to push me into it..

My younger daughter loves chaklis, and as you know me, I do not like outside food much... I try to try everything at home.. 
Here is the recipe,
Rice flour - 2 cups
Dalia powder (puthani powder) - 1 cup
Salt to taste
Red chilly powder - 2 tbsp or little more if you want it spicy
Ajwain - 1 tsp
Sesame seeds - 2 tbsp(optional)
Oil - 1 tbsp
Butter - 2 tbsp
warm water - 1/2 cup
more water to prepare the dough
Oil to fry
Murukku maker to press the murukku.

According to my mother and aunties, The rice should be cleaned, washed, dried and the flour should be done in flour mill. But, do we have all that patience now a days? if we have patience, we do not have time for sure. So I went for the shortcut way(some times shortcut way brings you success!!). I had the rice flour(but again it was done in flour mill, not from the shop).
I kept the rice flour in M/W safe plate for a minute and allowed it to cool before adding other things.

  1. Take the all the ingredients from rice flour till sesame seeds in a big plate.
  2. Mix well.
  3. Add the butter in warm water and keep it for half a minute.
  4. Heat the one tbsp oil and add it to the flour. Add the butter and water.
  5. Mix well to make hard dough. Add some more water if you need.
  6. Keep it ready.
  7. Heat the oil in a wide kadai. Till it gets hot,

Keep few plates ready to put the murukku before putting them in to oil to fry, or I used kitchen tissue papers so that I could spread two murukku on a paper. This will make your work easy and fast. OR if you are expert you can directly put the murukku in a kadai and fry directly.
Take a big ball size of ready flour mix, put in the murukku maker. 
Press slowly, turning the upper knob to get the proper shape. Put one by one in a hot oil and fry till slight brown. Fry in batches. Allow to cool and store in a air tight jars. These can be kept for 15 days also(if remains!! )

Sending this to Nithu's ongoing event:
Event Announcement : Know Your Flour - Rice Flour
 which is started by Jagruti

Keep Smiling,


Srividhya Ravikumar said...

crispy muruku...perfect shape..

virunthu unna vaanga said...

crispy murukku... love it all the time...

Priya Suresh said...

Crispy murukkus looks soo tempting.

Hayley said...

I love them too recently I had at someones house..they were amazing, crunchy but so soft...

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Shama Nagarajan said...

super delicious

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