Chakli / Murukku

The second week of BM#23 is here and I am going to post under the theme "Traditional recipes". Srivalli gave an array of Indian traditional recipes to pick from and I am going with chakli on the first day. The posts for the next two weeks here are going to be on the sweeter side and so thought of dividing the calories among family members by preparing some savories this week. No one in my family needs an invitation when there are savories around. :)

"Chakli" needs no introduction in India. Depending upon the flour / flour combination used, the flavor or color of a chakli may vary, nonetheless this crunchy snack tastes delicious. It may go by different names because of the regional differences but the standard accepted term through out the country happens to be "chakli".

I have posted several versions of chakli already here and if interested, click on the links for recipes.
Chaklis
Potato Chakli
Ragi Chakli
Sabudana Chakli
Thentharlu / Thenkhuzal
Vamupodi Kaaralu

Recently when I was going through older Indian cooking challenges, I came across murukku recipe that I wanted to try and thought this was the perfect occasion. BTW, murukku is a Tamil word and janthikalu / chakkilalu is a Telugu word for the same chakli. It is made using rice and urad dal flours. If you are inclined to make your own flours, you are welcome but the store bought, ready made flours work fine too.

Ingredients:
2 cups rice flour
1/2 cup urad dal flour (Skinned black gram flour)
Salt to taste
Chili powder to taste (optional)
1 tsp cumin seeds
1 tsp sesame seeds
2 to 3 Tbsp oil
1/8 tsp asafoetida
3 - 4 cups oil for frying chaklis

Method:
* Heat 2 - 3 Tbsp oil and add the asafoetida. Switch off the stove after 20 - 30 seconds.
* Combine the flours, salt, chili powder, cumin seeds, sesame seeds in a mixing bowl. Pour the hot oil into the flour mixture. Wait for a couple of minutes and rub the oil into the mixture. Add water slowly as needed and form a softer than roti dough.
* In the mean while, heat oil used for frying in a kadai / deep frying pan and bring it to low flame, once it is hot. (The oil doesn't need to smoke. If you drop a teeny tiny dough ball into the hot oil, it should come to surface.) During chakli making process, if the heat is low, increase it a bit.
* Fill a chakli press with the dough. You can press it directly into the kadai or make shapes on the back of a ladle and slowly drop it into the hot oil.
* Fry until golden brown on both sides, on low flame. Remove with a slotted spoon and drain on the absorbent towels. Repeat the steps with the remaining dough.
Cool and store in an airtight container.

Check what other marathoners are cooking, here.

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