Diwali is fast approaching. Murukku recipes is a must & should snack for South Indians during diwali. So I have made a collection of 15+ Indian murukku varieties for easy reference. Murukku / Chakli is a crunchy, deep fried Indian snack made with rice flour and urad dal flour. Most of the Tamil people used to grind murukku maavu during Diwali to make thenkuzhal and mullu murukku as these two are the most common types.
In this list, I have shared different types of murukku recipes that includes our traditional thenkuzhal murukku, mullu mururkku @ magizhampoo with coconut milk, Instant chakli / Instant murukku recipe with besan flour (Karnataka style), Some flavored murkku recipes like Butter murukku, Garlic murukku, Potato murukku, Lemon murukku , Ragi chakli , Karnataka style kodubale etc. Tirunelveli Manoharam and Achu murrukku / Kerala achappam known as rose cookies that is commonly made during Christmas are some of the sweet murukku varieties. Apart from them, I have shared an interesting sweet murukku podi recipe especially for kids and toothless elders which my mom used to make with leftover mullu murukku or thenkuzhal when I was young.
I am yet to try some more murukku recipes like pottukadalai murukku, wheat flour murukku and thengai paal murukku. I will try to share some of them before Diwali and include them in this list.
Lets see the list of 15+ different types of South Indian murukku recipes. Please click on the pictures to see the respective recipes. All these recipes are with step by step pictures and some recipes have video as well. Do try any of these murukku varieties based on your liking and share your feedback with me.
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.
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 !
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
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 !
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 !
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 !
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 recipeand 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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