Mullu Murukku/ Chakali- Rice Murukku and Maida Butter Murukku

Rice murukku/ Chakali

Happy Diwali to all my friends and readers!

Are you looking for a savory snack for Diwali? Then why not try this irresistible salty, and savory snack. It is known as murukku in South India and Chakali in Northern India and is always for Diwali at home. Murukku is the perfect tea time, and at my house, murukku is everyone's favorite. My mom often makes big batches of murukku, and it can be stored at room temperature for over a month. So whenever, you are craving a snack in the evening, along with tea, try this recipe. It is simple to make.

Murukku is a deep-fried crunchy and delicious snack. They are made, with rice flour and urad dal. I am also sharing a second recipe made with maida or all-purpose flour. The word murukku means twisted, and the dough is twisted in spirals or coils using a mold or sometimes by hand. The one made with the hand is called kai murukku and needs the practice to form the perfect shape. The mold makes it easier to shape. It is a fun family recipe, and you can also involve our little helpers. I used to enjoy helping my mom make murukku, even though my murukkus were not often perfect spirals :). Try both recipes and let me know how it turned out for you :) Enjoy!

This traditional murukku is made, with rice flour and urad dal. You can also make murukku with just rice flour. Urad dal adds a nice flavor to the murukku. The dough should be soft and smooth. If it is too dry with cracks, it will be hard to press through the mold. The murukku will break while frying. Also, the dough should not be too soft or sticky the murukku , will not retain the shape or absorb more oil while frying.

Melted butter adds softness to the murukku, it will be crispy and easy to bite. Caraway seeds, sesame seeds, and cumin add flavor to the murukku. You can add chili powder for color and heat.

Rice Murukku Recipe

Ingredients
Rice flour- 2 cups
Urad Dal powder- 1/2 cup
Salt to taste
Butter- 1 tbs
Hing/ Asafoetida- a pinch
Chili powder- 1/2 tsp
Caraway seeds- 1/8 tsp
Cumin seeds- 1/8 tsp
Sesame seeds- 1 tsp

Oil for frying - 2 cups

Heat a pan and add 1/2 cup of urad dal and roast on medium flame till golden brown. Let it cool down a little and then use a blender to make a fine powder. Seive it and set aside.
In a bowl add rice flour, urad dal powder, salt, and melted butter. Mix well and add the rest of the ingredients. Add water little by little and knead it into a smooth, soft dough by adding water little by little. Grease your hand with oil and knead it into a smooth dough. Set aside for 10 minutes.

You will need an idiyappam maker/press to squeeze the dough. Change the disc of idiyappam mould / Seva to plain or star holed plate /mullu acchu. Fill the idiyappam press with the dough. Heat oil in a deep pan. Press with the dough and press in a circular motion on to a butter paper or back of a greased ladle. When the spiral shape is ready, gently press the outer edge with your finger so that it stays intact. Slowly slide into hot oil and fry in medium flame till one side is golden and flip over to the other side and fry till both sides are golden brown, not more than two to three minutes on either side. Drain into paper towels. Fry in batches. You will need to fry in 4-5 batches. Serve with tea.

Maida Butter Murukku

This recipe is shared by my aunt Suma. It was my late grandmother's recipe. The best part of this recipe is that it is easy and can be made in a jiffy. It is made of maida and butter. With this recipe, you can make 15-18 murukku. If you want a larger batch, you can use half kg flour and 50 grams of butter. This is a crunchy and delicious murukku. Try this, you will surely love it.

Maida Butter Murukku

Ingredients
Maida/All purpose flour- 2 cups
Butter- 2 1/2 tbs
salt to taste
Sesame seeds- 1 tbs
Carom seeds/Aijwan- 1/8 tsp
Oil for frying

The first step is to steam the maida/all-purpose flour. Place the flour in a thin cloth, tie into a small pouch, and steam in a steamer/idli cooker for 5-7 minutes. Transfer this into a bowl and allow it to cool down.
When cool break the flour into small pieces with a spoon and sieve the flour to remove any lumps.
In a large bowl add the flour, salt, and room temperature butter. With a pastry blender or with your fingers rub it into the flour until the flour resembles a coarse sand-like mixture. (Do not add too much butter or it will crumble and will not retain shape when frying). Add sesame seeds and carom seeds and mix. Add water a little at a time to make a smooth stiff dough. Cover with a damp cloth and allow it to rest for 10 minutes.

Heat 2-3 cups of oil in a pan. Grease the inside of the murukku press. You can use the plain or star holed plate /mullu acchu. Fill the murukku press with the dough and press in a circular motion into the oil or back of the greased ladle. Drop carefully into the oil and fry in medium flame till it is slightly golden. Drain into paper towels and allow it to cool. Fry murukku in batches.