Murukku ( Chakli)

South Indian Murukku or Chakli is a deep fried savory snack. Rice flour, black gram flour/split chickpea flour and  spices are some of  the important ingredients required to prepare murukku. There are various types of murukku  very popular in south India. Rice flour for murukku is prepared by following two basic methods. One is  the traditional method where rice is soaked for 1 or 2 hours, drained and dried a little and grind to a very fine powder.The second method  is to use the store bought rice flour. Using store bought flour  is an easier method and  equally good results can be achieved. Usually lentils are dry roasted in a pan and grind to prepare fine flour and mixed with rice flour.

Today i am posting a  easy method of  murukku variety in which store bought rice flour is used and cooked lentils are mixed with rice flour to prepare murukku. I learnt this method from my friend Nirmala rao some 25 years back. You can not go wrong with this recipe. No need to add hot oil or butter to prepare this murukku dough and still we can prepare crispy and tasty murukku. Murukku maker is required to prepare this snack. Murukku maker is available in all stores easily.

I liked this particular method because i found murukku absorbs less oil after deep frying. I have prepared these murukku so many times in all these years. There are other types of murukku and Kara Sev and i will post some of them later. Till then have a look at  this this photo taken from a nearby sweet shop.IMG_20160819_144724673

Preparation time: 10 minutes
Cooking time: 40 minutes


  1. Very fine rice flour: 2 ½ cups
  2. Urad dal/ split black gram: ½ cup
  3. Green chilli: 4 to 5 medium sized(according to taste)
  4. Ajwain/ carom seeds: 1 tablespoon
  5. Til/ sesame seeds: 1 tablespoon
  6. Salt: 1 teaspoon(according to taste)
  7. Oil for deep fryingIMG_7802


  1. Wash urad dal in water 2 times and put urad dal in a pressure cooker. Add 1½  cups water and pressure cook till 2 whistles to come for lentils to cook soft. It may take 12 to 15 minutes. Switch off the flame and wait for 5 minutes for steam to reduce before opening the lid.
  2. Open the lid and allow to cool the cooked dal for 5 minutes. Mash a little with the ladle.
  3. Grind green chillies in a grinder to paste and keep aside.IMG_7801
  4. Add  2 ½ cups rice flour, green chilli paste, ajwain, sesame seeds and 1 teaspoon salt to cooked dal and mix properly. Prepare a dough. Knead the dough gently for 1 or 2 minutes.No need to add any water. If you think dough is too dry add 1 or 2 tablespoons of water and if the dough is too soft add 1 or 2 tablespoons of rice flour.I have not used any water to prepare the dough.IMG_7808
  5. There are 2 types of murukku makers available in the market. You can use any of them. Stuff the prepared dough in the murukku maker with star plate inside and close the lid.IMG_7813
  6. Heat oil in a pan for deep frying murukku.
  7. Press the dough from the mould to prepare murukku. Keep  some 6 to 8 murukku ready while oil is getting ready.chakli_raw
  8. Drop murukku into hot oil one by one gently. Allow to fry in hot oil for 2 to 3 minutes and then reduce the flame and fry on medium flame till crispy.
  9. Remove murukku from oil and transfer to a paper napkin. Prepare murukku from the remaining dough similarly in small batches.IMG_7869
  10. If you change the plate of the murukku machine and use round holes plate, you can prepare Jantikalu with this dough. For Jantikalu you have to press directly into the oil.mpv-shot0011
  11. Allow to fry till golden brown on medium flame. Transfer to a paper napkin.IMG_7855
  12. Once cooled they can be stored in a airtight container for 2 to 3  weeks or more.IMG_7844



  1. Always use good quality very fine rice flour for preparing murukku for best results.
  2. Red chilli powder can also be used in place of green chillies. But after preparing the murukku the oil will become a little red, so i prefer to use green chilies paste.




  1. Hi radhika .. True as u said… I regularly prepare this murukku for my son in the US. But when I’m Parcelling it I add little pepper powder and red chilli powder. It never consumes oil. Very tasty.


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