Chakli or Murukku is a savoury snack of Indian origin. It is made up of Rice flour, Bengal gram and black gram. it has different variations and it is called in different names in different areas. It is specially prepared during festivals like Diwali in many places like Tamil Nadu and Andhra pardesh.
Chakli is called as chakkuliin Kannada, chakri in Gujrati, chakralu or jantikalu in Telugu, Chakkuli or Chakri in Konkani and Murukku in Malayalam and Tamil. Even though it is a Indian origin, Murukku is famous in Indonasia in the name of kelapa.
The below recipe is that of Butter murukku or Butter Chakli.
Urad Daal : 2 tsp, (Urad daal can be powdered using a mixer grinder)
Besan or Gram flour : ¼ Cup
Butter : 2 and ½ tsp unsalted butter
Salt as required
Hing or Asafoeteda : 1 pinch
Sesam seeds : ¾ tsp
Oil for frying
Mix all the items except oil in to a dough. Add generous amount of water to forma crack free dough.
Take a murukku/chakli maker and add the star plate in it.
Grease the Murukku maker and put dough in it.
Press the dough to form a spiral coiled shape in dry vessel.
Heat oil properly in a pan and gently put the pressed dough in to the hot oil
Fry both the sides till it is golden brown.
Once cool, keep in a tight jar so that it will be crispy even if you use it later.
If it is hard to press oor chakli is hard, add a little bit of oil and water to make the dough loose. If chakli is breaking in oil, nee to add bit of daal and rice flour and mix it to balance. Some preparations use 1tsp of red chilly powder or green chilly 3 to 4(paste) in the dough You can add
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