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Tuesday, May 26, 2015

Kerala Style Mullu Murukku | Rice Chakli (Step by Step Pics)

Ari murukku or Mullu murukku is one which I loved my mom's version the best, and I grew up munching these crispy ones.My mom used to make large batches and we(me & my sister) loved finishing them off, getting in and out of the kitchen.Mom always prepared all snacks at home and I think have inherited that quality from her.I too make the majority of the snacks for kids and rely on store brought ones once in a while.Murukku as such needs no introduction to South Indians, a crunchy fried roundel made of urad dal and rice flour.

These are very addictive with a cup of tea.Kids love my mom's preparation of murukku and I bring with me always a big pack of murukku filled with added love, affection and care.I followed the same recipe word to word(that my mom follows) and the outcome is in pics.I have tried this recipe a few times now, and it is foolproof.In this recipe, the urad dal is pressure cooked and ground to add to the rice flour.This way the murukku is tastier and gives a lighter colour when fried(mom's verdict).Do try & enjoy !!

For all Kerala snacks recipes, click here.

for dough
roasted rice flour /idiyappam podi 2 cups
whole urad dal/uzhunnu 1/3 cup
sesame seeds white or black/ellu 1tsp
cumin seeds/jeerakam 1/2 tsp
salt 1/2 tsp
asafoetioda/hing/kayam powdera pinch
oil 1 tbsp 

oil for deep frying

  • Wash the urad dal and add to the pressure cooker with enough water just above the dal to cook.Cook in pressure cooker for three whistles until the water is used and the dal is cooked well.It shouldn't be over cooked and mushy nor under cooked.Wait for the steam to release and then grind this dal using left over water and add more water if required to a smooth paste.
  • Roast the rice flour on low medium heat without browning the flour(takes about 3- 4 minutes on medium flame).Let it cool completely,add salt and asafoetida.Add the ground urad dal in the rice flour.Add the sesame seeds,cumin seeds and combine well (you may have to add extra water to knead the dough smooth,so keep a cup of boiling water ready to add in the dough.Add as needed,you may not require the entire amount of water)

  • Knead the dough smooth like for idiyappam.Scoop out small portions in the mould and close it tightly(use the star plate in the mould).Press down the mould by holding the mould on a banana leaf or parchment paper and make round concentric circles of 3 or 4 layers closely, cut the end and fix to the previous circle securely so that it doesn't open up when frying.

  • Repeat the same step and make more murukku.Heat oil in a deep wok/kadai upto 2" deep on medium flame.When the oil is sizzling hot, add a small portion of the dough and check if oil is ready.If it comes up immediately, then oil is ready to fry.Slide in  the made murukku in oil and fry on medium flame.When one side is slightly done or browned, then flip the other side.Turn and fry both sides until slightly browned, drain using a slotted spoon and place on layers of paper towel.
  • Repeat the same steps of filling the dough in mould and making murukku.Fry them in oil in batches(don't overcrowd the wok when frying).

*You can add 4 tbsp of urad dal flour to make this murukku too.But as per my mom, the murukku prepared using this method gets browned faster.
*Adding boiled water to knead the dough makes smooth murukku.
*Don't leave the shaped murukku open.Leave them covered, as they may dry out and may separate from sticking. OR Make as much required for the next batch.Leave the unused dough covered at all times.
*Keep the oil on medium heat.Don't increase heat, as they may get browned faster on the outside and may not cook inside.Also, if you leave the oil too low, then the murukku drinks up more oil.
*Cool completely before storing in airtight containers.If you make bigger batches, then store the daily use one separately, as frequent opening the jar may make the left over murukku soft.

Click this link for all kerala snacks(palaharam).

Enjoy with a cup of tea !!


Unknown said... Best Blogger Tips

Looks crispy & yummy....... Nice clicks too!

Kushigalu said... Best Blogger Tips

One of the best chakli picture I have seen so far!Perfection :)

Gloria Fernandes said... Best Blogger Tips

Looks so crunchy and tempting..pass me few..Loved the clicks dear

Remya said... Best Blogger Tips

perfect with a cup of tea.Love it

Motions and Emotions said... Best Blogger Tips

neatly prepared

Sona said... Best Blogger Tips

crispy crunchy delicious murukku..

Anu Yalo said... Best Blogger Tips

perfect texture!!

Priya said... Best Blogger Tips

A must try beauties..Very different method os preparation..Clicks are too good

Beena said... Best Blogger Tips

Perfectly made murukku

Unknown said... Best Blogger Tips

Crunchy and lovely murukku.

Home Cooked food said... Best Blogger Tips

love this crunchy munchy.

Rafeeda AR said... Best Blogger Tips

please pass me that whole plate... i wouldn't mind finishing it off...

FLAVZCORNER said... Best Blogger Tips

This is one of the specialty snacks of my Mom. But I never tried to learn it from her. I must try it. I love these snacks with tea.

Anupa Joseph (Palaharam) said... Best Blogger Tips

kothipichille....its been some time now that I had them...I love them and ur pics are tempting me so bad

Unknown said... Best Blogger Tips

I just prepared murukk following your recipe and it was awwwesomeeee....!! Soft,crispy, tasty.great to taste and great to see. perfectly prepared recipe i have ever made..thank you..:-)

Julie said... Best Blogger Tips

Lekshmi : Thanks a lot dear.. Am happy that u got it right !!

Unknown said... Best Blogger Tips

Tried d recipe..came out perfect..😊

Julie said... Best Blogger Tips

Thanks a lot for the feedback.. glad to know it turned out perfect :)

Anonymous said... Best Blogger Tips

Urad dal should be soaked before cooking r not

Julie said... Best Blogger Tips

Not needed, just cook the dal in pressure cooker and grind the same.

Anonymous said... Best Blogger Tips

I was searching for this recipe as my grandma used to make the same chakli during my childhood n I didn't take interest learning how to make it but loved to eat it 🤤... Now that she's no more n I still didn't learn the recipe from her I made an attempt to search and found your recipe which is the same as my ammachi 's.. thank u Julie for sharing this recipe.. I tried to make it and it turned out the same taste

Julie said... Best Blogger Tips

Thanks so much for the feedback,am glad you liked it !!