Rice Murukku Recipe | Rice Chakli | Rice Flour Murukku

Rice Murukku Recipe | Rice Chakli | Rice Flour Murukku with stepwise pics and a short YouTube video. This is a very simplest, easiest and can be called as the basic recipe or beginners guide to practice chakli/murukku making in-home, as there is a no chance of any flop. No complicated process or a long list of ingredients, just store-bought rice flour is enough to enjoy this crunchy and super crispy murukku. If you have not planned anything for this Janmashtami, then this recipe is an apt last-minute choice. I have used chilli powder but if you are offering to Little Krishna, skip it and go ahead with salt alone. First, I thought of posting Kai Murukku (chakli made in hand) and tried it too, tastewise it was super yummy but I was lagging a bit in making the swirls. Though my Hubby and my kids asked me to post it, I really want to give a perfect output, so this was the last minute post for Janmashtami. Hope I will share the Kai Murukku recipe, at least by next Janmashtami. If you like my video, please SUBSCRIBE to my youtube channel. If interested check my Butter Murukku, Thenkuzhal Murukku, 75+ Janmashtami Recipes and 100+ Lockdown Recipes.

Wishing all my readers a Happy Janmashtami!

Janmashtami Date: 11 /8/20 – Tuesday

Check my other Janmashtami Recipes like
1. Parboiled Rice Chakli / Puzhungal Arisi Murukku
2. Thattai Murukku / Nippattu
3. Maida Murukku
4. Mullu Murukku
5. Pottukadalai Murukku
6. Besan Flour Murukku

Rice Chakli

Rice Murukku Recipe | Rice Chakli | Rice Flour Murukku

Priya Santhamohan

Rice Murukku Recipe | Rice Chakli | Rice Flour Murukku is a very simplest, easiest and can be called as the basic recipe or beginners guide to practice chakli/murukku making in-home, as there is a no chance of any flop.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Diwali Recipes, Janmashtami Recipes, Navratri Recipes, Snack

Cuisine Indian

Servings 15 Murukku

Calories 230 kcal

Ingredients

  

• 1 Cup Rice Flour
• 1 Cup Water
• 1 tsp Chilli Powder
• 1 tsp Sesame Seeds
• 1 Generous Pinch Hing
• Salt As Required
• 2 tsp Ghee
• Oil For Deep Frying

Instructions

 

• First, measure and keep all the ingredients ready. I used black sesame seeds, it can be replaced with the same quantity of white sesame seeds or cumin seeds or ajwain/omam too. If preparing for any festivals, skip the chilli powder and go ahead with salt alone.
• Roll boil 1 cup of water in a pan. Then, add the chilli powder, sesame seeds and required salt to the boiling water.
• Simmer the flame and sprinkle hing.
• Now pour 2 tsp of ghee.
• Add the rice flour slowly and give a quick mix (watch my video for more clarity).
• Switch off the flame and keep covered for 5 minutes.
• The flour looks crumbled now.
• Now, start kneading the dough by adding water little by little.
• The dough should be soft and not stiff, else it will be hard to press. Keep the dough covered till you finish, to avoid drying.
• Grease the press with little oil, then take a portion of the dough and stuff it into the murukku presser.
• Take a ladle, grease it with little oil and make swirls on the backside, this method gives a good shape.
• If you have the experience, make swirls directly in the oil itself.
• Heat oil in a Kadai and check the temperature by dropping a small piece of the dough. If it raises immediately, then the oil temperature is perfect. Then drop it gently in the oil, just 2 or 3 at a time, accordingly to the size of the Kadai.
• Fry in medium flame on both sides, till golden colour and the shhhh sound, ceases. Repeat the same with the remaining dough. The oil gets absorbed by time, pour a little and fry again.
• Drain the fried murukku in a kitchen towel to absorb the excess oil.

  Try this Rice Chakli for this coming Gokulashtami festival.

Notes

Tips for Rice Flour Murukku

1. Use fine rice flour or sift it once, otherwise, continuous swirls cannot be made and the murukku breaks.
2. Adjust chilli powder as per spiciness required. If preparing for any festivals, skip chilli powder and go ahead with salt alone.
3. Black sesame seeds can be replaced with the same quantity of jeera, ajwain or white sesame seeds.
4. Addition of ghee lends a nice flavour to the Rice Chakli. But don't add more than mentioned, else the murukku gets dissolved in the oil.

Dough Consistency for Rice Murukku Recipe

1. If the dough is too moist, murukku cannot be shaped. Add 2 tsp of rice flour to shape it.
2. If the dough is too dry, long thread-like murukku cannot be got. Drizzle very little water and knead again.
3. Always cover the dough with a wet cloth, so it doesn’t dry and it will be easy to press.
4. Grease the chakli press with little oil before stuffing the dough, so it will be easy to press.
5. If preparing in large quantity, just double the ingredients and prepare the dough in batches. Otherwise, the murukku turns reddish soon.
6. Do the whole frying process in medium flame, so the Rice Flour Murukku gets cooked inside also.

Keyword Rice Chakli, Rice Flour Murukku, Rice Murukku Recipe

Rice Flour Murukku Recipe

Method for Rice Chakli

1. First, measure and keep all the ingredients ready. I used black sesame seeds, it can be replaced with the same quantity of white sesame seeds or cumin seeds or ajwain/omam too. If preparing for any festivals, skip the chilli powder and go ahead with salt alone.

2. Roll boil 1 cup of water in a pan. Then, add the chilli powder, sesame seeds and required salt to the boiling water.

3. Simmer the flame and sprinkle hing.

4. Now pour 2 tsp of ghee.

5. Add the rice flour slowly and give a quick mix (watch my video for more clarity).

6. Switch off the flame and keep covered for 5 minutes.

7. The flour looks crumbled now.

8. Now, start kneading the dough by adding water little by little.

9. The dough should be soft and not stiff, else it will be hard to press. Keep the dough covered till you finish, to avoid drying.

10. Grease the press with little oil, then take a portion of the dough and stuff it into the murukku presser.

11. Take a ladle, grease it with little oil and make swirls on the backside, this method gives a good shape.

12. If you have the experience, make swirls directly in the oil itself.

13. Heat oil in a Kadai and check the temperature by dropping a small piece of the dough. If it raises immediately, then the oil temperature is perfect. Then drop it gently in the oil, just 2 or 3 at a time, accordingly to the size of the Kadai.

14. Fry in medium flame on both sides, till golden colour and the shhhh sound, ceases. Repeat the same with the remaining dough. The oil gets absorbed by time, pour a little and fry again.

15. Drain the fried murukku in a kitchen towel to absorb the excess oil.

Try this Rice Chakli for this coming Gokulashtami festival.

Rice Murukku Recipe