Chakli, Crispy Rice crackers, Muruku

-

Chakli, Crispy Rice crackers, Muruku


Ingredients: 

Rice flour – 4 cups
Roasted peanuts – 1 cup, grind coarsely in a blender
Cumin seeds/ Jeera – 1.5 tbsp
Sesame seeds – 25 gm, roasted slightly
Chillie powder – 1 tbsp or as per your preference
Salt as per taste
Oil for deep frying
Muruku maker

Instructions:

Add rice flour, ground peanut, cumin seeds, sesame seeds, chillie powder and salt into a big 
bowl and mix well. Add water for 1 portion of flour which you would fry and prepare a soft dough. 
Take this ball of dough and put it in the muruku maker. In a thick bottomed kadai, add oil for deep 
frying  and heat it. When the oil is hot, using the muruku maker, press the dough into the hot kadai. 
The bubbles slowly start to reduce when the muruku is getting cooked. Flip it on to the other side, 
so that muruku gets fried evenly on both the sides. Meanwhile, start to prepare another portion of 
soft dough and continue the same process. 



 When there are less bubbles/ muruku has turned to golden brown that means it is cooked well. 
This is the best time to dish out the muruku. Let it cool down. During this process, the muruku gets 
crispier and will be cooked right with the remaining heat. After cooling down, break the muruku and 
check the inner part. There should not be any soft dough left. If there is any, it means the muruku 
wasn’t cooked well and needs to be fried more. It hardly takes a minute to fry on each side. If muruku 
is fried more and dished out when there are hardly any bubbles, that means the muruku has started to 
burn and wouldn’t taste good. 

TIP: You can also check if the oil is heated enough by putting a small piece of dough into the kadai. 
When the dough starts to sizzle & pop up and isn’t sinking down, it means the oil is hot enough to fry 
the muruku.  

We are not preparing the dough upfront because we have used peanuts in the mixture. This 
mixture if left unattended for a while makes the murukus harder to eat. For soft and crispier murukus, 
prepare small portions of dough as and when you are frying. 

Instead of peanuts, you may also add fried bengal gram powder. Both peanuts and fried bengal 
gram murukus have different taste. I prefer peanuts one the most :). Enjoy easy and simple crispy 
murukus with your family, friends or kids :)

Comments

Post a Comment

Popular posts from this blog

Chicken Liver Fry

-
Image
Chicken Liver Fry: Simple Village style & Spicy version Ingredients:  Fresh chicken liver – 1/2 kg  Ginger garlic paste – 1 tbsp  Turmeric powder – 1 1/2 tsp  Coriander powder – 1/2 tbsp  Red chillie powder – 1/2 tbsp  Pepper powder – 1 1/2 tsp  Fennel powder – 1 1/2 tsp  Lemon - 1 medium size  Red onion – 1 small, thinly sliced  Green chillies – 2, slit  Curry leaves – 1 sprig  Coriander leaves – 1 small bunch for garnish  Salt as per taste  Oil for stir frying  Instructions:  Marination: Wash the chicken liver and rinse it in water mixed with lemon juice (1/2 slice)/vinegar (1/2 tbsp) and salt for about 20 to 30 minutes. Drain out the water and add turmeric powder (1 tsp), coriander powder (1/4 tbsp) , red chillie powder (1/4 tbsp) , ginger garlic paste (1 tbsp) and salt. Mix well so that the chicken liver is coated evenly with the masala. Re...
Read more

Pesto Millet rice

-
Image
Millet Rice with Pesto sauce and Egg Ingredients:  Kodo Millet rice – pre-cooked and cooled, 1 cup  Pesto sauce – 1/4 cup  Fresh eggs – 3  Onion – 1 small thinly sliced  Cumin seeds – 1 tsp  Pepper powder – 1 tbsp  Red chillie powder – 1 tsp  Coriander leaves – few for garnish (optional)  Salt as per taste  Oil for stir fry Instructions:         In a small thick bottomed stir fry pan add some oil and heat it. Once the oil is heated, break open the eggs. Add salt, chillie powder, pepper powder and stir fry until it is soft and well done. Dish out the scrambled egg into a plate. In the same pan, add some oil. Once the oil is heated, add red onion slices and saute until they turn translucent. Now, add pesto sauce and saute well until the oil oozes out from the mixture. Add millet rice, scrambled eggs, salt and mix well. Adjust the spice i...
Read more

Pepper Rasam

-
Image
Pepper Rasam: How to make Andhra style pepper rasam in 5 min? Ingredients:  Tamarind – medium lemon size  Pepper powder – ½ tbsp  Cumin powder – ½ tbsp  Fenugreek powder – ½ tsp  Coriander powder – ¼ tbsp  Garlic cloves – 8 to 10 medium size, minced  Dry red chillies – 7 to 9, broken into halves  Mustard seeds – 1 tsp  Curry leaves – 2 sprigs  Coriander leaves – small bunch for garnish  Asafoetida – pinch (optional)  Salt as per taste  Oil for tempering   Instructions/ Procedure:         Add tamarind into a bowl filled partially with fresh water and let it soak for about 20 minutes. Once the tamarind gets softer, squeeze the pulp and remove the fibre.         Add oil into a thick bottomed kadai and let it heat. Once the oil is heated, add mustard seeds. When the mustard seeds start splut...
Read more