Murukku / முறுக்கு

Murukku or chakli is a traditional Indian savory snack prepared with butter, rice and lentil flour during festivals like Diwali and Krishna Jayanthi. My mom always makes best murukku and all of us in our family love that.

We celebrate “Chithirai Thiruvizha” every year during the month of April at our native place Govindanagaram. During this thiruvizha you can see every household making this murukku. We really miss that occasion as well as this yummy murukku.

Ingredients:

• 5 cups – Rice flour (store bought)
• 1/2 cup – Roasted bengal gram (pottukadalai)
• 1/2 cup – Whole black gram (ulunthu)
• 1 tsp – Cumin seeds
• 4 pinches – Asafoetida (hing)
• 1 tbsp – Butter
• Salt as needed
• Water as needed for kneading (warm water)
• Oil for deep frying

Preparation method:

1. Fry roasted bengal gram and whole black gram each separately until slightly golden brown. Allow them to cool and then grind them together in a mixer to a smooth powder.
2. Take a mixing bowl, add rice flour, roasted bengal gram and whole black gram powder, cumin seeds, asafoetida, butter and required salt ,mix well and add water, knead into a soft dough. Set aside.
3. Heat oil in frying pan, fill the murukku press with this dough with murukku hole plate. Grease ladle with little oil and make murukku first in that then drop them in oil.
4. Deep fry them over medium flame to slightly golden brown. Use paper towel to remove excess oil. After murukku is cool down store in airtight container.

Notes:

• You need to wait till bubbles stop to make sure Murukku is well cooked. 
• The dough has to be in a correct consistency,should not be sticky or too hard.
• Butter is must ingredient in this recipe since it helps the murukku to stay crispy for long.
• If you use the mold with less number of holes you get perfect shape of murukku.