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Mar 4, 2011

Murukku / Chakli / Crispy Spirals.

Super crispy and crunchy murukku with moong dal and rice flour.

  1. Rice flour      1 cup
  2. Moongdal    1/4 cup
  3. Butter    2 tsp
  4. Ajwain/omam     1/2 tsp
  5. Sesame seeds      1tsp
  6. Chilli powder     1/2 tsp
  7. Salt    as needed
  8. Oil    for deep frying.
  • Pressure cook moongdal for 2-3 whistles,then drain the water (spare this protein water to make dough) and put in the blender and make to a smooth paste.
  • Take a wide vessel or mixing bowl,put the rice flour and butter(should be @ room temperature) and mix well.
  • Then add the chilli powder, salt, ajwain, sesame seeds,hing and mix everything well.
  • Then add the grounded moongdal paste,mix well and add the protein water little by little to make a smooth dough..
  • The dough should not stick with your hands ,that's the right consistency.
  • take a handful size dough and fill the murukku press(Murukku Achchu) and shape the murukku into a greased mat or any greased plate or ladle.
  • Heat oil for deep frying,once oil get hot put the murukku carefully and fry till light golden brown on both sides.
  • Drain in a paper towel and murukku is ready now.
  • Usually murukku will not be crispy when it is hot but this murukku is very crispy to eat hot as removed from the oil
Note:I am not able to get the chakli shape,it get broke..b'coz of coarsely grounded u plz make a nice smooth paste of moongdal to get nice shape and design.But taste wise its very nice and more crispy.
All recipes are on Petitchef

1 comment:

  1. Interesting dear..Will try this and enjoy with my family.Thanks for sharing


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