Make Murukku for Diwali: If you are looking to make something a bit different this Diwali, consider preparing 'Murukku'—a famous snack from South India. It tastes delicious and has a long shelf life; when stored properly, it can stay fresh for up to a month. This crunchy snack pairs perfectly with tea. Let’s learn how to make this *chakli* (or *murukku*), prepared using rice flour and *urad dal* (split black gram) flour.
Prepare the Base
To make *murukku*, you will need rice flour and *urad dal* flour. Use a ratio of 4 cups of rice flour to 1 cup of *urad dal* flour. Sift the rice flour. For the *urad dal* flour, you can either buy it ready-made or prepare it at home: roast the skinned *urad dal* (whole or split) in a pan until it releases a pleasant, nutty aroma. Be careful not to let the color of the dal change too much or turn brown. Once cooled, grind it into a fine powder in a mixer, sift it, and measure out one cup.
Prepare the Dough
Next, combine the rice flour, *urad dal* flour, and ghee. Add *ajwain* (carom seeds) or cumin seeds according to your preference. For this quantity of flour, add 1 to 2 tablespoons of ghee or butter. Add a pinch of salt and a little red chili powder, then mix everything well. Gradually knead the mixture using lukewarm water. The dough should be of medium consistency—neither too firm nor too soft. Cover it with a damp cloth and let it rest for 15 to 20 minutes. After 15 minutes, knead the dough once more, and simultaneously, heat oil in a pan (for deep-frying).
Maintain Low-to-Medium Heat
Next, grease the *murukku* press (mould) with a little oil, fill it with the prepared dough, and press out small *chaklis*. Place these on parchment paper, the back of a plate, or a flat ladle—essentially, anywhere that makes it easy to transfer them into the hot oil. Do not press out too many at once, and there is no need to wait for the earlier ones to dry. Once you have 4–5 *chaklis* ready, carefully drop them into the medium-hot oil. Fry them over this heat, turning them occasionally to ensure even cooking. Keep the remaining dough covered while you work.
Store in an Airtight Container
Once the *murukkus* have cooled down completely, store them in an airtight container; this keeps them fresh for a long time. While frying, make sure to gently press down the end of each *chakli*—otherwise, it might unfurl or open up once it hits the hot oil. While they will still taste delicious, taking this small precaution helps maintain their shape. Serve them with tea or offer them to your guests; everyone is sure to shower praise on your homemade snack!
PC Social Media
