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.
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.
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 murukkupresser.
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.
Tips for Rice Flour Murukku
Use fine rice flour or sift it once, otherwise, continuous swirls cannot be made and the murukkubreaks.
Adjust chilli powder as per spiciness required. If preparing for any festivals, skip chilli powder and go ahead with salt alone.
Black sesame seeds can be replaced with the same quantity of jeera, ajwain or white sesame seeds.
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
If the dough is too moist, murukku cannot be shaped. Add 2 tsp of rice flour to shape it.
If the dough is too dry, long thread-like murukku cannot be got. Drizzle very little water and knead again.
Always cover the dough with a wet cloth, so it doesn’t dry and it will be easy to press.
Grease the chakli press with little oil before stuffing the dough, so it will be easy to press.
If preparing in large quantity, just double the ingredients and prepare the dough in batches. Otherwise, the murukku turns reddish soon.
Do the whole frying process in medium flame, so the Rice Flour Murukku gets cooked inside also.