How to make Kai Murukku Crispy | Chakli Recipe | Chakkuli Recipe | Chakli Recipe with cooked Urad Dal

 

Murukku is a very old Indian savory. This originated from tamil nadu, the word "Murukku" means twist in tamil. 

Murukku is typically made from rice flour and urad dal flour. It is sometimes called "chakli". Chakli is a similar dish typically made with an additional ingredient bengal gram (chickpea) flour. Kai Murukku in tamil means murukku made in hands instead of equipments. Take dough as a ball then string it as rope in your hands and twist it and make it in round shape. This crunchy snack plays a key role in all chettinad marriages, it is given as one of ‘Seervarusai palagaram’ which should be 9 or 11 swirls (Suthu) in a single murukku. You can store it for a month time and use it. Use fresh oil for long time storage.Tried  it many times to achieve this crunchy long lasting murukku, you also try and enjoy it. 

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of Thenkuzhal recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Vellai Paniyaram,Masala Seeyam, Raw rice flour preparation, Carrot Halwa without Ghee

How to make Kai Murukku Crispy | Chakli Recipe with cooked Urad Dal Recipe Cuisine: Chettinad |  Recipe Category: Snacks Prep Time:  10 minutes   |  Cook time: 1 ½ hours    |  Yield: 22 Nos BUTTER – 2 TBLSPN SEESAME SEEDS – 1 TBLSPN TO GRIND IDLY RICE – 400 GRAMS TO ROAST AND GRIND URID DAL – ¼ CUP

METHOD OF PREPARATION

1. Wash and soak rice for 2 hrs

 

2. Dry roast urid dal and allow it to cool

3.Drain the water from rice completely and grind it by sprinkling water add salt at first and grind it as a fine paste and also grind urid dal in mixie jar as a fine powder

3. Transfer the rice dough to a bowl then add grounded dal powder, butter and sesame seeds to it and mix it well to a soft dough, you should able to press the dough with your finger as below. If it is watery then roll it in a muslin cloth and keep it it will absorb the excess water

3. Take a ball size dough and a water bottle cover. Twist the dough using first three finger of your hand  as a outer layer of the cover. Grease your hand with water which helps in the easy twisting of the dough.

4. Heat oil in a pan, in hot oil drop the murukku I have fried 3 at a time you can fry as much you can according to your pan size. Once murukku starts cooking it will float in oil then turn it to the other side you can use flat ladle or stain less steel rod. Cook both the sides till golden yellow color ( bubbles in the oil will be higher when you drop the Kai Murukku into it, once it is cooked there will be no bubbles and when you turn it you will hear the crispy sound).

5. Inner ring of the kai murukku will be like a nest once it is cooked crispy.It is the best evening time snack