Sunday, October 8, 2017

Spicy Murukku / Kara murukku / Chakli

Spicy murukku / Kara murukku / Chakli
Spicy murukku / Chakli

As Diwali is around the corner, it is time for making snacks and sweets at home. My mom usually make Thenkuzhal murukku mainly made of rice and urad dal for Diwali. But at my Husband's place, spicy murukku is very famous and both my kid and my husband are very fond of it. So for every get together, our Grandma used to make this Chakli / Spicy murukku at home in bulk. And it will soon get over, mostly in 2 days.

Last time, I got the recipe from her, and decided to make at home. Initially it needs some changes as I failed to follow the exact measurements she gave. Murukku came out hard. Then grandma said, adding butter / ghee will help loosen the dough, and the murukku will be cripsy. Followed her advice, next time it came out perfectly.

In this chakli recipe, I have highlighted the tips in bold, to help you out in case if you get any such problems while making Kara murukku / Spicy murukku.

Ingredients ( makes around 100 Murukku )

Method 1 : (instant)

Rice flour - 5 cups [1 cup size = 150 ml ]
gram flour -  2.5 cups
urad dal flour (optional) - 1/2 cup 
butter / ghee - 3 tablespoon
salt - as needed
jeera / cumin seeds - 1/2 teaspoon 
ajwain / omam / carom seeds - 1/2 teaspoon
asafoetida - 1/2 teaspoon
sesame seeds - 3 teaspoon 
red chili powder - 3 to 4 teaspoon
oil - for deep frying

Method 2 : ( grinding the flour in bulk and making murukku in batches )

For flour :

Idli rice / raw rice - 3 kg
Gram dal - 1 kg
urad dal - 1/2 kg 

Dry roast gram dal and urad dal in medium flame until nice aroma comes. Do not fry till golden brown. Take it before that. 
Cool it down and then grind it along with raw rice / Idli rice to a fine powder in the grinding mill machine available in the store. 
cool the flour in a wide plate and then store it in a airtight container. You can use this flour whenever you want to make murukku / chakli

For making Murukku / chakli :

flour mixture - 5 cups [ 1 cup size = 150 ml ]
fried gram dal / pottukadalai - 1 1/2 cup
butter / ghee - 3 tablespoon 
salt - as needed
jeera / cumin seeds - 1/2 teaspoon 
ajwain / omam / carom seeds - 1/2 teaspoon
asafoetida - 1/2 teaspoon
sesame seeds - 3 teaspoon
red chili powder - 3 to 4 teaspoon
oil - for deep frying


  • For instant method, just mix together all the flour, red chili powder,  ghee / butter,  cumin seeds , salt, asafoetida, carom seeds, sesame seeds by adding required amount of water and make a smooth dough
  • If you are following method 2 from the ingredients part, grind the pottukadalai / fried gram dal to a fine powder first. Then mix together flour mixture, fried gram dal powder, butter / ghee, salt, cumin seeds, carom seeds, asafoetida, sesame seeds and red chilli powder. Add required amount of water and make it to a smooth dough
  • cover the dough and rest it for 10 - 15 minutes
  • take 4 - 5 lids and apply some oil at the back.
  • take some portion of dough and put it in the chakli maker / murukku mould. For making chakli, use the star shape mould. 
  • tighten the lid and press the chakli maker over the oil greased lids , move in rounds to make a spiral shape.  
  • Tip: If the spiral murukku breaks while making rounds, then that means, the dough is not having enough moisture. Add 1 or 2 tablespoon of water in the dough, knead again and then make murukku using chakli maker
  • Tip: If the murukku shape doesn't come well, then it means the dough is too moist. In this case, add 1 or 2 tablespoon of flour mixture and then knead again. 
  • press the chakli maker and make spirals until you get the required size. I made 3 circles. 
  • heat oil in a pan for deep frying. 
  • when it is hot enough, put the spiral murukku in oil. You can fry 4 - 5 chakli at a time. 
  • turn over the chakli for even cooking on both sides. 
  • fry till the color turns to golden brown. 
  • take out and cool it down. 
  • Tip: have a bite, if the murukku / chakli tastes hard, then add 1/2 - 1 tablespoon of ghee / butter in the dough and knead again.
  • Tip: if the murukku/ chakli breaks in oil or if it has absorbed more oil, then it means, the dough has more ghee / butter. In that case, add 1 or 2 tablespoon of rice flour and knead the dough again. 
  • make spiral shape murukku in the same way with the remaining dough
    and fry in batches.
  • cool it down and then store it in airtight container.
  • serve with a hot tea. 
  • Its one of the best after school snacks for kids. 

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