Instant Karnataka Style Chakli Recipe – Simple Murukku Recipe

Instant chakli recipe / Simple murukku recipe with step by step and video. This Karnataka style easy and simple murukku recipe (Chakli in Kannada) using store bought rice flour and besan flour was in my to do list for long time. Recently I got a pack of bull driven cold pressed (Chekku ennai) sesame oil, groundnut oil and coconut oil from Gramiyum – An online store. Product & packaging was too good and its professional too. If you are looking for original cold pressed oils, you can buy them online from Gramiyum. They also have organic honey, natural nuts at a reasonable price. 

My MIL usually says snacks fried in groundnut oil is more flavorful. So I thought of making this easy, Karnataka style chakli/ murukku by frying in cold pressed groundnut oil ( Kadalai ennai).This instant chakli recipe which I had bookmarked years ago from Savi ruchi blog came to my mind. Its an easy, instant chakli recipe made with easily available ingredients. It came out very well with the awesome flavor of groundnut oil. I have tasted this Chakkuli/Chakri ( My friends tell this way) in my friends place. All my friends here make it during Ganesh Chaturthi, Diwali and Gokulashtami festivals.

 Basically I love this Karnataka style chakli a lot and got the recipe for homemade chakli powder from my friend Priya. I will share that recipe later. This chakli is made with rice flour and besan flour. Its prepared without butter or ghee. Hot oil is used to bring crunchiness. So it doesn’t have a melt in mouth texture just like butter chakli but tastes crispy and crunchy. It tastes the best with full flavor by the next day. We enjoy this chakli with our evening tea/ chai. 

As its summer vacation in India, Kids must be nagging you for some evening snacks. Do try this easy chakli recipe at home for your kids!They will like it. Please excuse me for the non uniform shapes. I am not so good  or patient enough in pressing murukku. But my MIL says everything comes by practice. So this year, I am planning to try more murukku recipes. Hope I can make perfect swirls in future.
Lets see how to make Karnataka style Instant chakli recipe with step by step pictures and VIDEO.

Check out my Butter murukku/chakli, Potato murukku, idli rice murukku, Lemon murukku, Garlic murukku too.

Chakli Recipe - Instant Chakli Recipe - Karnataka Chakli Recipe

How to make Karnataka style Chakli/ Murukku at home

Cuisine: Indian

Category: Snacks

Serves: 15 

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Rice flour - 1 cup Besan flour - 1/4 cup Red chilli powder - 1 tsp ( I used Kashmiri chilli powder) Sesame seeds - 1/2 tsp (I used black. You can use white too) Asafetida/Hing - 1/4 tsp Hot cooking oil - 3 tbsp Water - As needed Salt - As required Cooking oil or Groundnut oil - To deep fry

HOW TO MAKE CHAKLI - METHOD

In a wide bowl, sieve the rice flour + besan flour.To the sieved flour, add salt, red chilli powder, sesame seeds and hing. Heat cooking oil and add it to the flour. Mix with a spoon till oil spreads well in the flour. Add water gradually and make a smooth dough.Make the dough slightly sticky. If the dough is too hard, chakli will break while pressing. Cover the dough with a wet cloth till use. Besan flour in the dough absorbs more water and dough becomes thick over time. So if the chakli breaks while pressing, sprinkle little water to the dough and try again. You will get it right. Sprinkle water whenever needed. Take the chakli maker with star mould, fill with the dough. Press it on a butter paper or cotton cloth. Make shapes. Cover it till use else dough will become dry and murukku breaks while frying. Heat oil in a kadai to deep fry the chakli. When the oil is heated, drop a pinch of dough. If it rises to the top immediately, oil temperature is right. Drop 2-3 chakli for one batch. Keep the flame medium. Do not touch the chakli for one minute. Let it cook in the hot oil. Then flip it and cook the other side. Keep the flame medium. Cook the chakli till 90% of bubbles cease and becomes golden. Remove in a tissue paper. Repeat the same & fry all the chakli. Store in an air tight box after it cools down completely. Tastes best the next day ! Enjoy !

Note

Besan absorbs all water in the dough. So you may need to add sprinkle more water whenever needed while pressing. Do not reduce the quantity of hot oil else chakli may turn hard. Make sure oil temperature is right else murukku absorbs more oil.

Try this easy, instant chakli for your kids and family’'. They will love it !

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Garlic Murukku/Poondu Murukku Recipe - Easy Murukku Varieties

Recently when I went to Salem - Tamil nadu, we visited Lakshmi sweet stall to buy some sweets and snacks for Sendhil’s friend.There I saw some interesting murukku varieties like Onion murukku, Poondu murukku, butter murukku and many more. As I had already tried butter murukku and vengaya murukku, I wanted to prepare garlic murukku at home. I browsed few recipes and came across this one. This is the first time I am trying a murukku recipe with garlic.The combination of rice flour, besan and butter worked out very well. It came out white, crispy and mildly spiced with a nice garlic flavor. Its a great teatime snack and we loved it very much.Friends, If you are looking to try a flavored murukku recipe for this Diwali, do try this easy murukku variety and enjoy with your family! Lets see how to make yummy poondu murukku ( Garlic chakli) at home with step by step photos and a video !
Do check out my Ribbon pakoda , Garlic Karasev , other murukku varieties too !

Garlic murukku / Poondu murukku recipe

How to make easy garlic murukku with rice flour, besan flour, hot oil and butter

Cuisine: Indian

Category: Snacks

Serves: 12-15 nos

Prep time: 10 Minutes

Cook time: 2 Minutes

Total time: 12 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Rice flour/Idiyappam flour - 1 cup Besan flour/Kadalai maavu - 1/3 cup Softened butter -  3/4 to 1 tbsp (Unmelted) Hot oil - 1 tsp Salt & water - as needed Cumin seeds - 1/2 tsp ( optional) To grind Garlic cloves - 5 nos Red chillies - 2-3 nos ( I used 2 spicy chillies) Water – 1 tbsp ( To soak)

METHOD

Peel garlic cloves.Soak garlic and red chillies in 1tbsp water ( you can use hot water too).Let it soak for 10 minutes. Then grind it to a paste adding the soaked water.It won’t grind to a smooth paste as the quantity is less. So grind it continuously for a minute, wipe the jar and grind it till it turns smooth.Don’t worry , it looks watery after grinding. But make sure there are no garlic pieces or chilli seeds. It may block the chakli nozzle while squeezing. In a wide bowl, take the rice flour, besan flour, salt and sieve it. To this, add softened butter.Heat oil in a mini pan and add 1 tsp hot oil to the murukku mixture. Add ground garlic paste. Mix well to spread the butter and oil with the flour. Check for salt. Add more if needed. Then add water little by little and make a smooth dough. No problem if the dough is slightly sticky. Take the star mould and keep in the murukku press/Chakli press. Fill the mould with the dough and squeeze it to make a round, concentric circle. You can press the murukku in a butter paper or polythene sheet. Cover the remaining dough with a wet cloth or a plastic cover. This dough may tighten over time.So if needed, sprinkle some water, mix well and press it. Heat oil in a kadai and when it gets heated, drop a pinch of dough and if it rises to the top immediately, oil temperature is right. Drop 2-3 murukku in hot oil and cook both the sides till bubbles cease. Remove in a tissue paper. You can also squeeze the murukku directly in oil, cook them and break into pieces just like butter murukku. Either ways would do. In Lakshmi stall, I saw it as pieces/Thool murukku and not as whole ones. So I made a batch in that way too.  Store in an airtight box after cools down. Enjoy for weeks ! This murukku takes time to lend all its flavor. So try to consume the murukku after few hours of making. Enjoy !

Note

I am not sure about using ghee instead of butter. The color of murukku may vary. You can use red chilli powder instead of red chillies. But grinding garlic would become difficult. In that case, grind garlic as much as possible and strain it adding some water. Add the garlic water to make the dough.

Try this easy, garlic flavored murukku for this Diwali and enjoy !

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Easy Potato Murukku – Potato Chakli Recipe - Murukku Varieties

Murukku recipes comes to my mind only when Diwali is nearby. Thenkuzhal murukku is a must & should Diwali snack in my home.We prepare other murukku varieties too based on our interest. This year I have a big list of murukku recipes to try. To begin with, I started my Diwali Snack/Savories recipes with this crispy, all time favorite potato murukku recipe ( Urulai kizhangu murukku) also known as Potato chakli/Aloo chakli in Hindi. I tried it last week by referring Sharmi’s passions. Actually I asked her for using ghee instead of butter but then I tried it with butter as per her recipe.It came out really well and crunchy. Raksha and Sendhil loved it a lot. Its very easy to make without using urad dal powder or fried gram powder.I have heard about Gulab jamun made with potato but murkku with potato is really a new thing to me. When I saw its results, I became very happy. Butter and potato does the magic in this recipe.Soon I will try this recipe with ghee and update the results.Now, Lets see how to make this simple and easy potato murukku recipe with step by step photos and a video !

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Pulippu Murukku Recipe / Pulani - Sour Murukku (Lemon Murukku)

Pulippu murukku / Sour murukku – This recipe may sound new to many of you. It’s a traditional murukku recipe made among Telugu people. Its called as Pulani/Pullani Murukku( Meaning Sour) in Telugu.I learnt this recipe from my friend Shalini. Her mom & periamma are experts in making varieties of murukku recipes.Onion murukku & Lemon murukku are some of their unique preparations.When we were in college,I used to go to Shalini’s house for group studies. Her mom used to serve this murukku as evening snacks for us.I love this murukku a lot.Its mild tangy taste and spiciness makes anyone fall for it.This murukku can be made in two ways. One method is by grinding rice soaked in curd/Thayir & other one by adding lemon juice.My friend taught me an easy method using store bought rice flour,Green chillies & lemon juice.It came out crunchy with tangy and spicy taste. We all loved it.Friends,if you are looking for an easy,unique murukku variety,do try this recipe for Diwali.You will love it like us.
Check out my butter murukku recipe , Onion murukku recipes too !

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Magizhampoo Murukku / Mullu Murukku Recipe - Diwali Snacks Recipes

I came to know about Magizhampoo murukku/Magizhampoo thenkuzhal after marriage from my MIL. She makes it every year during Diwali. Last year I gave a try on my own. But its color became very dark as I added more sugar & Coconut milk. This year I referred this recipe and gave a try.It came out very well and crunchy.The addition of moong dal flour, sugar candy( Kalkandu) and coconut milk is the highlight of magizhampoo murukku. Some people who don’t like sweet taste in murukku avoid using sugar. It tastes good in either ways. But I love the mild sweetness in this mullu murukku more than plain salted ones. So its purely our choice. Lets see how to make magizhampoo murukku in detail !

Magizhampoo murukku / Mullu murukku recipe

How to make the traditional magizhampoo murukku adding coconut milk & sugar candy

Cuisine: Indian

Category: Snacks

Serves: 15 nos

Prep time: 10 Minutes

Cook time: 30 Minutes

Total time: 40 Minutes

INGREDIENTS

1 cup = 200ml

Store bought rice flour - 1 cup ( Homemade flour works the best) Roasted moong dal flour - 1/4 cup Softened butter - 1 tbsp ( at room temp) Black sesame seeds - 1/2 tsp Salt - 2 big pinches Sugar candy/Kalkandu or sugar - 1 tbsp Coconut milk - 2 tbsp Water - as needed

METHOD

Dry roast the moong dal till it tunrs golden with nice smell.Roast it patiently in medium flame to avoid burning.Grind it to a smooth,fine powder.Sieve it and measure 1/4 cup of powder.Keep aside. Grind 2 tbsp of grated coconut adding 3 tbsp of water.Take the thin extract.Do not add very thick milk.Mix sugar or powdered sugar candy.Dissolve it well.Warm the coconut milk and keep aside. In a wide bowl,take the rice flour,moong dal flour,sesame seeds,butter,salt and coconut milk +sugar mixture. Mix well and make a crumbly mixture. Add water little by little and make a soft,smooth dough.No problem if the dough is slightly sticky.Take the star murukku mould and fill the dough.Squeeze it in the back of ladle as shown in the picture. Heat oil in a kadai and check the oil temperature by dropping a pinch of batter.If it rises immediately,oil temperature is right.Now drop the murukku into the oil and cook in low to medium flame by flipping it whenever needed.Cook both the sides till all the bubbles cease.Remove in a tissue paper and allow it to cool down.Store in an air tight box and enjoy for months !

Note

Adding more coconut milk makes the murukku hard.So do not use more than mentioned quantity.Use thin coconut milk. you can also use store bought coconut milk powder to make the milk but do not make it more thick.Use thin milk only. Adding more sugar changes the color of murukku.So do not add more.This murukku is supposed to be mildly sweet.So no need to add more sugar.Replace kalkandu/candy with sugar if you don’t have it. If you don’t like sweet taste,u can omit sugar & use coconut milk alone Always cook this murukku in low to medium flame to get a nice,well cooked uniform colored murukku.

Enjoy this crunchy,mildly sweet,coconut milk flavored murukku for this Diwali!

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Manapparai Murukku Recipe - Arisi Murukku - Diwali Snacks Recipe

Manapparai Arisi murukkku/ Rice murukku is one of the most famous snacks recipes of Tamil nadu. Recently I had a trip to Kumbakonam temples Via Trichy. While we were returning to Bangalore, I saw some people selling Manapparai Murukku near Trichy toll booth. They were sold from a small cottage industry in Manapparai. It was super crunchy in taste and looked white in color. I shared a picture of it in my Instagram and facebook pages while eating. I won’t say that the murukku had a melt in mouth texture with lots of butter. It sure tested the strength of our teeth but quiet addictive to eat. After tasting that murukku, I got tempted to try my hands on it and I reserved a pack of murukku for comparison. 

I also referred Hindu Food safari section and came to know the history of this murukku.Luckily my MIL showed me its original recipe in Thozhi Tamil magazine. My FIL clicked those pages and mailed me as well. When I saw the ingredients I was surprised that manapparai murukku is made of only rice flour/Arisi maavu and there was no urad dal flour or gram dal flour used in it. I followed the same recipe. The result was awesome. It came out 90% closed to the ones I tasted. That 10% difference is due to the oil I used & my murukku mould. My murukku was thicker than the store bought ones as my mould was big. I should have used groundnut oil / Kadalai ennai to get the same taste but I had used refined oil.Moreover the actual recipe called for deep frying twice.B ut I din’t do that. I am planning to make it again for Diwali using my small mould and ground nut oil for frying. I will try to update the pictures too. Now lets see how to make the most popular Manapparai murukku recipe.

Manapparai Murukku Recipe

How to make manapparai special rice murukku

Cuisine: Indian

Category: Snacks

Serves: 12 nos

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200 ml Rice flour - 1 cup(Homemade or store bought) Melted Butter at room temperature - 1 tbsp ( butter should not be hot, unmelted soft butter at room temp also works) Ajwain/Omam - 1/4 tsp Black sesame seeds - 1/2 tsp Asafetida / Hing - 1/4 tsp Salt & water - as needed Cooking oil – to deep fry

How to make manapparai murukku - METHOD

Take the rice flour in a wide bowl. I have tried it both homemade & store bought rice flours. Both worked out well. To the rice flour add sesame seeds,  melted butter, ajwain and salt. Make a crumbly mixture. Add the required water and make a smooth dough. Keep it covered till use. Take the star murukku mould and fill it with the dough. Make shapes in the back of ladle or a polythene sheet or cotton cloth. I kept the original murukku nearby and tried to bring the same shape for the first batch. But I din’t like its swirls. So I pressed like usual round mullu murukku for the remaining batches. Heat oil in a kadai and check its temperature by dropping a pinch of dough. If it rises to the top immediately , oil temperature is just right. Oil should not be smoking hot.Reduce the flame to low and put 3-4 murukku. Cook both the sides till all the bubbles cease. Make sure the heat of the flame is low to medium. This murukku takes more time to cook. So deep fry them patiently to achieve the white color. Else murukku will turn golden brown. At the same time, if the oil temperature is not sufficient, murukku will absorb more oil. So adjust the heat and make the murukku in batches. ( If you wish, you can deep fry the murukku for the second time after 2-3 minutes of resting time. It makes the murukku even more crunchy) Store in an air tight box after it cools down completely. The actual taste of this murukku can be found the next day. It stays good for weeks if stored properly. Enjoy !

Note

If you wish you can add a tbsp of urad dal flour or gram dal flour for 1 cup of rice flour. But it changes the flavor of actual Manapparai murukku. You can replace butter with vanaspati , ghee or hot oil. This murukku tends to be crunchy and not with melt in mouth texture.

Enjoy making this crunchy murukku at home for this Diwali ! நல்லா நொறுக்குங்க !!

 

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Butter Murukku Recipe - Benne Murukku - Vennai Murukku With Video

Butter murukku recipe / Vennai murukku in Tamil and Benne Murukku/ chakli in Kannada is one of the popular South Indian murukku varieties. 

Gokulashtami is around the corner. As I have already shared Vella seedai , Uppu seedai , Kai murukku , thattu vadai and Appam recipes , I wanted to try some other easy neivedyam recipe. Yesterday I came across this super crunchy butter murukku recipe/Benne murukku under easy Diwali snacks recipe.I bookmarked it immediately and tried it on account of Krishna jayanthi. The results were too good. We loved it a lot and the whole box got emptied in minutes. Making kai murukku may be difficult to some of you in this festive season. It needs a lots of practice & patience. In that case, this butter murukku comes to rescue. 

As Lord Krishna is fond of butter, this recipe suits this festival very well. Its so easy to make and you don’t need to prepare soaked & ground processed rice flour or urad dal flour for murukku dough. Just store bought idiyappam flour, roasted gram flour and besan flour would do. I tried this recipe from 7aum suvai by making a small change in the ratio of flours to make white colored murukku. It came out well with crispy, melt in mouth texture. Friends, If you are looking for some easy murukku recipes for this Gokulashtami, Diwali and other festivals you can go ahead with this recipe. You can make it successfully even if you are a beginner. It’s a good tea time snack & for packing kids snacks box. Lets see how to prepare butter murukku recipe with step by step pictures.

Check out my collection of Gokulashtami Recipes HERE

Butter murukku recipe

Crispy,easy butter murukku recipe - For gokulashtami & diwali festivals

Cuisine: Indian

Category: Snacks

Serves: -

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup = 250 ml Rice flour - 1 cup ( store bought flour/Idiyappam flour) Besan flour/Kadalai maavu - 1.5 tbsp Gram flour/Pottukadalai maavu - 1.5 tbsp Soft Butter - 2 tsp ( at room temp, unmelted) Cumin seeds - 1 tsp Asafetida/Hing - a big pinch Salt and water - as needed Cooking oil - to deep fry

HOW TO MAKE BUTTER MURUKKU METHOD

In a wide bowl, take the rice flour, gram flour, besan flour, butter, salt, hing and cumin seeds.Mix everything well. Add water little by little and make a non sticky dough. Cover the dough till you make murukku. Do not let it dry. Now take the star mould and fill the murukku maker with a ball of dough. Heat oil to deep fry and check the oil temperature by dropping a pinch of dough.If it raises to the top immediately,oil temperature is right.Keep the flame low and press the murukku. Cook in medium flame till the bubbles cease.Fry it patiently else murukku will turn brown with a burnt smell.Remove in a tissue paper using a slotted ladle.Store in an air tight box once its cool down completely. Enjoy with tea/coffee.

Note

As per the original recipe,2 tbsp of besan and 1.5 tbsp of gram flour is used.But I added them in equal ratio to get white colored murukku. Do not replace butter with oil or ghee.As the name says,butter murukku should be made with butter. You can replace cumin with sesame seeds or ajwain.But flavor would vary.

Try this easy murukku recipe and enjoy with tea/coffee !

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Curd Kodubale-Mosaru Kodubale Recipe-Karnataka Snack Recipes

Kodubale is one of the most popular snack recipes of Karnataka.I am a big fan of it.This afternoon I was badly tempted to try some crispy, deep fried snacks recipes and I was looking for a good chakli/Murukku recipe.I found one and called my friend Archana(school moms group) to confirm the recipe.But she suggested me to try Curd Kodubale(Mosaru kodubale) and shared her family recipe with me. I became double happy and tried it immediately.Ingredients,Preparation,color,taste and texture of this kodubale is completely different from the usual ones.I have heard Curd kodubale is served as a breakfast along with green coconut chutney.I have also tasted them in Food street,VV puram.But Archu told me that they have this as an evening snack along with tea.Breakfast or snack,whatever it may be,the taste is ultimate.The beauty of this recipe is,it doesn’t have any fat like butter,ghee or oil and not even maida in the dough.But I won't say its a low calorie snack as it is deep fried.Its just made of rice flour cooked in Curd + spices mixture.It can be made quickly and it tastes spicy with mild tanginess.What are you waiting for,just try this snack for your family in this weekend and take the credits ! Lets see how to make this yummy Karnataka special Kodubale recipe.

Curd Kodubale/Mosaru Kodubale recipe

Karnataka special Snack/breakfast recipe - Curd Kodubale/Mosaru koduable !

Cuisine: Karnataka

Category: Snacks

Serves: 25-30nos

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200ml Rice flour - 1 cup Sour curd - 1/2 cup Water - 1 cup Red chilli powder or green chilli paste - 1 tsp Hing/Asafetida - a big pinch Cumin seeds/Jeera - 1/2 tsp Yellow Moong dal - 2 tsp Coriander leaves- 1 tbsp Salt - as needed Cooking oil - to deep fry

METHOD

Take 1/2 cup of curd and whisk it by adding 1 cup of water.You will get 1.5 cups of buttermilk in total.To that buttermilk,add the spice powders,salt,moong dal,coriander leaves and cumin seeds.Mix well. Boil the buttermilk mixture for 2-3 minutes. Simmer the flame and add the rice flour.Mix well and make a thick dough.Remove from the flame and let it become warm.Use your hands and knead the dough. Take a small ball sized dough and roll it to make a thick cylinder.Join the edges and make a circle shape. Cover & keep the remaining dough else it will become dry and cracks will form in kodubale. Heat oil in a kadai and check the heat by dropping a pinch of dough.If it rises immediately,the temperature is just right.Drop the rolled kodubale and deep fry  in low to medium heat till the bubbles cease in oil.Flip it whenever needed.Deep fry in batches and store in a box once its cools down completely. Enjoy !

Note

Add more chilli powder as per your taste. The color of this kodubale is supposed to be white.So do not brown them. Use sour curd for best taste.But use 1/4 cup of curd if it is too sour. Do not forget to knead the dough.Dough should be smooth without cracks.

Crispy Kodubale with Hot tea !! Yummmm !

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