Murukku, also known as chakli, is a beloved South Indian snack that tantalizes taste buds with its delightful crunch and savoury flavour. Traditionally, making murukku involves a bit of time and technique. But fear not, home cooks! This recipe unlocks the secret to homemade murukku in minutes, allowing you to enjoy this crispy treat without the fuss.
Murukku is a versatile snack to enjoy any time of day. It's a perfect companion for a cup of chai, an ideal appetizer for parties, and a satisfying treat for midday cravings. The beauty of murukku lies in its simplicity. Made with just a few ingredients, it's a blank canvas for culinary creativity. Spice it up with chillies, infuse it with the fragrant aroma of curry leaves, or keep it classic with a touch of salt.
The significant ingredient in murukku is rice flour. Its fine texture and binding properties give murukku its signature shape and delightful crunch. While store-bought rice flour works well, freshly ground rice flour elevates the entire experience. If you have the time, soak raw rice for a couple of hours, grind it into a fine powder, and witness the transformation- the resulting murukku boasts unparalleled freshness and flavour.
Here's where the magic happens! Gather your ingredients – rice flour, urad dal flour (optional for a richer taste), sesame seeds (for an extra crunch), butter or ghee (for added flavour), salt, and water.
In a large bowl, combine rice flour, urad dal flour (if using), sesame seeds, and salt. Ensure the components are distributed evenly.
Melt the butter or ghee until it reaches a liquid consistency.
Mix the melted butter or ghee with the dry ingredients.
[Don't add all the ghee at once. You want a moist but not soggy dough. It is where water comes in. Add a tablespoon of water, mixing well after each addition, until the dough reaches a soft and pliable consistency.]
Knead the dough for a few minutes until it becomes smooth and elastic.
It is where things get exciting! Traditionally, murukku gets shaped using a murukku press. However, if you don't have one, fret not! Here are two alternatives-
Divide the dough into small portions.
Roll each portion into a long, thin rope about the thickness of a chopstick.
Make small coils with the rope, leaving a small hole in the centre.
Gently press down on the coils to flatten them slightly.
Roll the dough into a thin, cylindrical shape.
Coil the cylinder in a spiral pattern.
Tuck the end of the coil underneath to secure the shape.
Heat oil in a deep-frying pan or wok. Once the oil reaches medium heat (around 325°F/160°C), carefully drop a small piece of dough into the oil. If it rises steadily to the surface, the oil is hot enough.
Homemade murukku can be stored in an airtight container at room temperature for up to a week. However, let's be honest! These crispy delights rarely last that long! Murukku can be enjoyed or paired with chutneys, dips, or even a dollop of yoghurt for a refreshing contrast.
So, gather your loved ones, brew a cup of chai, and enjoy this delicious and satisfying treat that celebrates the magic of simple ingredients and culinary tradition.
