Chakli / Murukku

Servings: 60 murukkus approx

Ingredients:

Content	Quantity	Comment
For powder
Rice	2 cups
Moong dal	1 cup
Urad dal	1 cup
Fried bengal gram (hurikadale)	1 cup
For Chakli / Murukku
Oil	For frying
Water	1 cup
Butter / Ghee	1 tsp
Salt	As per taste
Jeera	1 tsp

Method:

Wash the ingredients under powder section and dry them separately inside the house on a cotton / muslin cloth for a day or two. Mix together and grind it to a fine powder. Spread on a plate and allow it to cool completely.

       

Heat water in a tumbler with salt. Add ghee/butter, jeera and a pinch of murukku powder and allow it to boil. Once it starts boiling, add the prepared powder slowly while mixing it to avoid any lumps. Add as much powder as the water incorporates. (2 cups will be sufficient depending on the powder). The batter should be very lightly thin as shown. Take it off the stove and allow it to cool and bit.

       

Knead the dough well and make balls which can fit into the murukku maker. Press the maker and form chakli’s to desired size on a plate first. Deep fry in batches on medium flame till golden brown. Strain.

       

       

       

Serve hot/cold with any dish or as it is.