Murukulu or south indian murukku recipe – A deep fried snack made with rice flour and urad dal flour. Chakli, chakuli, chakralu and jantikalu are the other Indian names to these. There are so many varieties of murukku, the one I am sharing is a basic, very old and standard recipe that is followed by many women including my Mom and Mil.
There are so many variations of making murukku using sago, besan, wheat flour, fried gram, rice batter etc, all lend a different texture and taste. This one is very different with an aroma of roasted urad flour and are crunchy as well light in texture.
I had few requests for Easy chakli (chakralu), butter murukku, ribbon murukku / ribbon pakoda, plain sev omapodi and few other snacks. I made this basic version as well in small quantity as my kids don’t eat these deep fried snacks much. This recipe can be doubled as well and can be used to make both murukulu and jantikalu.
South Indian chakli / murukulu / jantikalu recipe below
- 1 cup rice flour (good quality)
- 2 tbsp urad dal flour (refer notes)
- 1 tbsp hot oil
- ½ to ¾ tsp sesame seeds
- ½ to ¾ tsp ajwain/ omam/ vaamu
- salt as needed
- red chili powder as needed (optional)
- oil for deep frying
- Dry roast ¼ cup urad dal on a medium heat until lightly golden.
- Cool and make a fine powder. Use only 2 tbsp. flour. For details refer notes below.
- Add flours, ajwain, salt , sesame seeds to a bowl and mix well.
- Add hot oil and mix well.
- Add water just enough to make a smooth dough. Do not add too much water at one time.
- Heat oil in a kadai.
- Grease the mould and fill the mould with dough.
- Press the mould to make spirals either on a cloth, butter paper, foil or flat holed ladle.
- Set the flame to medium high. When the oil is hot enough, Place the laddle in the oil or remove the spiral and drop gently in the hot oil. Fry until golden. Drain them on a kitchen tissue to remove excess oil.
- Store murukku in a airtight jar.
They have to be fried on medium high heat. Make sure you do not fry them on a low heat.
How to make murukku or chakli with step by step photos
1. Clean and dry roast ¼ cup urad dal/ minapappu on a medium flame. I do not suggest skipping the roasting part as it may make murukulu chewy after a day or two. Refer the note in the recipe card for details on quantity of urad dal flour.
2. When they turn lightly golden, off the heat. Do not over roast.
3. Cool and add to a blender.
4. Powder to a fine flour.
5. Add 1 cup rice flour, 2 tbsp urad dal flour, ajwain (omam/ vammu), sesame seeds and salt. I did not have sesame seeds so skipped. Refer notes if you like to use more urad dal flour.
6. Mix everything well. Add very hot oil. Mix everything well. Hot oil makes them light.
7. Pour water little by little and knead the flour to make smooth non sticky dough.
8. If the dough is sticky and soggy, it will absorb lot of oil while frying. If very dry then murukku / murukulu will break while making them.
9. Grease the mould, fit the star muruku plate. Stuff the dough inside. Keep it ready.
10. Slowly begin to press the mould to release the dough and make a spiral. A moist cloth, foil or butter papper can be used to place the murukku. I prefer to use small cuts of butter paper for convenience, as it is easy to lift each one and fry.
11. If you are a beginner, you can also make these on steel spatulas. A holed spatula works better.
12. Put on the flame to medium high. Make sure the oil is hot enough. Place them when the oil is hot enough. To check if the oil is hot, drop a tiny flat piece of dough in the oil, it floats if the oil is ready. The muruku will come out from the spatula when it is getting fried.
13. If made on a cloth or foil, you can lift them gently and drop in hot oil. Fry on a medium flame and keep stirring for even frying. Fry until golden. Bubbles begin to reduce when fried well. If not fried well, they will turn chewy after 1 to 2 days, so make sure to fry evenly on a medium flame.
14. Drain them on a kitchen tissue.
Store the chakli in a air tight stainless steel or glass jar.
15. The same dough is used to make jantikalu. They are made with large holed sev plate or jantikalu plate. These are fairly easy and can make them directly in the hot oil.
16. Fry until golden stirring often. Drain on a kitchen tissue.
Break to pieces and store in a air tight jar.