Instant rice flour chakli, also known as murukku in some regions of India, is a cherished and savory snack that has been relished for generations. Crafted from a mixture of rice flour and a blend of spices, these spiral-shaped delights are not just beloved during festivals and special occasions but also make for a delightful accompaniment alongside a cup of tea or coffee.
I’ll share the ideal ingredient ratios and some foolproof tips to ensure your first attempt at making chakli is a success. Give it a try!
- First, use fine rice flour for chakli and avoid coarse rice flour. You can also add some roasted chana dal powder for a softer chakli texture. Maida can be used as an alternative.
- I have added both butter and hot oil to make the chakli crispy and soft. Ensure you thoroughly incorporate the oil into the dough. Alternatively, you can use butter in place of hot oil.
- The chakli dough should be smooth and semi-soft. Additionally, use slightly warm water while kneading the dough so that the rice flour readily absorbs it.
- Lastly, fry the chakli on medium heat; avoid high heat as it may turn soft inside, and low heat may cause excess oil absorption. Once they cool down, store them in an airtight container for a longer shelf life.
Please do visit my other related recipe collection like
Instant chakli recipe | rice flour chakli | instant murukku recipe
- 3 cup or 300 grm rice flour
- 1 cup or 100 grm roasted chana dal
- ½ cup or 50 grm hot oil
- 2 tbsp white sesame seeds
- 1 tsp cumin seeds
- ½ tsp hing
- ½ tsp turmeric powder
- 1.5 tbsp kashmiri red chilli powder
- Salt to taste
- 2.25 cup hot water or as required
- Oil for deep frying
- In a mixing bowl, add rice flour.
- Now in a mixture jar, add roasted chana dal and grind it into fine powder. Sieve it and add into rice flour.
- Now heat ½ cup oil and add into flour mixture. Mix well and with hand rub oil into flour, so it will properly mix.
- Then add turmeric powder, Kashmiri red chilli powder, salt, hing, white sesame seeds and cumin seeds. Mix well.
- Now add hot water gradually and knead medium-soft dough.
- Then take some dough dough and knead it with slightly hands. This process helps to make binding into rice flour. (Refer video)
- Now take a chakli machine with attached star shaped hole in round disc.
- Grease the chakli machine with little oil.
- Add chakli dough in machine and close the lid.
- On a grease steal plate move chakli machine in circular motion, first make straight strings of dough by twisting the handle and then form round shape chakli with your hand.
- Join ends otherwise chakli will open while frying it.
- Heat oil on medium flame. Put small portion of dough into it,if it immediately comes to the surface without changing into brown then oil is ready for frying.
- Add 3-4 chakli at a time in hot foil and deep fry them until crispy and golden brown in color.
- Fry from both the sides evenly and remove them kitchen paper towel to absorb extra oil from it.
- Let chakli cook to room temperature and ready to serve or store it into air-tight container.
- Use fresh and fine rice flour for the chakli dough.
- Roasted chana dal powder gives a perfect result for chakli; do not use besan as a substitute.
- To make khasta chakli, add hot oil to the dough and rub the oil into the flour.
- Use hot water when kneading the chakli dough; do not use cold water.
- Fry the chakli over medium heat; avoid frying on low heat, as it may make them hard.