Murukku is a savoury, crunchy snack originating from the Indian subcontinent, popular in southern India, and Sri Lanka. The snack's name derives from the Tamil word for "twisted", which refers to its shape. In India, Murukku is especially popular in the states of Karnataka, Tamil Nadu, Kerala, Andhra Pradesh. It is also popular in countries with substantial presence of Indian and Sri Lankan diaspora, including Singapore, Fiji, and Malaysia.
Murukku is typically made from rice flour and urad dal flour. It is sometimes called "chakli" in Karnataka; chakli is a similar dish, typically made with an additional ingredient, bengal gram flour.
Here I made simple butter murukku or chakli. Its very simple just try to enjoy in teatime snacks. This is our 244th #Foodiemonday #bloghop event, and this time we are back with #snackmania. snacks which we can store for atleast 2 weeks. This is my entry for the event. this theme was suggested by Renu, she owns an amazing blog. To cherish yummy recipe plss go through her blog
few I loved are here:
1 cup rice flour
1/2 cup all-purpose flour
1/4 tsp turmeric powder
1/2 tsp Red chili powder
3/4 tsp cumin seeds
salt to taste
1/4 tsp hing
oil for deep frying
1/4 cup curd
1 tbsp butter, unsalted, at room temperature
1/4 cup water or as required to knead dough
1. In a large mixing bowl, take cup of rice flour.
to that add maida. Also add turmeric powder, red chili powder, cumin seeds and salt to taste.
then add butter and hing. roughly mix everything.
2. Now add curd and again give a rough mix. slowly add water as required and knead.
knead to smooth dough.
3. Now take star mold and fix to the chakli maker. grease the chakli maker with some oil. this prevents dough from sticking to mold.
4. Now make a cylindrical shape out of dough and place the dough inside maker. Tighten the lid and start preparing chaklis.
5. On the wet cloth or butter paper make spiral shape chaklis by pressing. Seal the ends so that it doesn't fall apart while deep frying.
6 Take one chakli at time and slide it into hot oil carefully directly or use slotted spoon. fry chaklis on medium flame.
7. flip the chaklis and fry till they turn golden brown and crispy from both sides.
drain them to the paper towel to remove excess oil.
Enjoy the chaklis as a tea time snack or anytime :)
The Murukku looks crunchy and absolutely delicious! You have nailed it, totally. :) Would love to munch on these beauties with a cup of chai.ReplyDelete
Butter murukku looks so crisp and delicious. Just need a cup of masala chai to polish these lovely murukkus .ReplyDelete
Cannot resist chakri or murukku. It was a regular snack I had to prepare and tonnes of it when my kids were growing up. Such beautiful clicks Waagmi. Tempting me to make them as I haven't made chakri in a long time.. yes in Gujarati we call it chakri.ReplyDelete
Rice flour butter muruku looks amazing Waagmi, my mom use to prepare these alot. Many childhood memories with this recipe, just loved ur clicks they definitely tempt everyone.ReplyDelete
We call it chakli in Marathi and I just love it to the core. We make it with roasted multugrain flour. Loved your easy version. Adding curd to the chakli dough is new to me though. We add butter.ReplyDelete
The chakli looks irresistible and crunchy and a perfect tea time snack. This is on my to do this season and I would love to make this by adding some all purpose flour this time.ReplyDelete
Muruku look crispy crunchy and delicious. You made it so perfectly Waagmi. And beautiful click. I wish I could grab one from the picture.ReplyDelete
Waagmi love the shots !! These muruku looks so crispy and crunchy as well.ReplyDelete
So perfectly you have deep fried these snacks, I can have these through out the day ....
Lovely capture. I should learn a lot of food photography from you. Butter murukku looks too tempting, crispy and crunchyReplyDelete
Looks beautiful! I can spend hours gazing at the pictures but rather spend it gobbling the murruku.ReplyDelete