FoolProof Soft Yet Crunchy Murukku/Chakli
1. 1/2 cup whole urad dal
2. Roasted rice flour 2 cups(I used Nirapara Idiyappam Flour)
3. Shredded coconut 1/4 cup(see notes)
4. Water 1 cup plus 11/2 tbsp plus 23/4 tbsp
5. Hot ghee 1/2 tsp less of 2 tbsp(see notes)
6. Black sesame seeds 1 tsp
7. Hing 1/4 tsp
8. Salt as needed
9. Oil for deep frying
Method Of Preparation
1. Wash the urad dal well & soak it in water for 2 hours.
2. Drain the water out & pressure cook the dal with 1 cup of water for 8 whistles(first 3 whistles on medium flame & the next 5 on low flame).
3. Let the steam release on its own. Mash the dal & pulse it in a blender to a smooth fine paste.
4. Take rice flour in a bowl. Add the urad dal paste to rice flour & mix well.
5. Grind the shredded coconut with 11/2 tbsp water to a fine paste.
6. Add the ground paste to the rice flour-urad dal mixture & again mix together well. Now I added 23/4 tbsp water to the mixture. If you feel you don't need so much water, then reduce the quantity of water. Add water little at a time.
7. Heat ghee in a microwave for 30 seconds & add it to the mixture n mix everything together well.
8. Add sesame seeds & hing & again mix it well. The dough needs to be the consistency of idiyappam dough.
9. Place a parchment paper on the countertop.
10. Take an idiyappam press & fill 3/4th of it with dough. Close it.
11. Add oil in a pan & heat it on high flame.
12. You need to use this(see below) to squeeze the dough through. Insert this into the idiyappam maker, fill the dough & close it & squeeze the dough onto the parchment paper. While your making the chaklis, cover the remaining dough that is the bowl with a damp cloth so that it doesnt go dry.
13. When you are ready to drop the dough into the oil, reduce the heat to a medium-high flame. You know your oil is ready when you drop a pinch of dough into the oil & it immediately rises to the top.
14. Using a flat ladle, scoop the murukku dough & drop into the oil.
15. You can fry up to 5 murukkus at a time.
16. You need to keep turning over the murukku at regular intervals for even browning.
17. The murukkus take around 4 minutes to cook.
18. Remove them from the oil when they are light brown. They will turn darker in sometime. Do not let them turn very dark in the oil, then they will turn even more darker when they are out of the oil.
19. Drain onto paper towels.
See the change in color now
20. Serve them with ur evening tea.
Here are the links to the videos that show you how to squeeze the dough onto the parchment paper & how to scoop the murukku/chakli & drop them in the oil
1. If you want your murukku spicy, then you can add 1/2 tsp chilli powder. I did not add any.
2. I am preparing this for the second time. The first time I prepared it, I added 1/2 cup shredded coconut & I found the murukkus even more softer yet very crunchy. So if you want the murukkus even more softer, add 1/2 cup coconut, in that case you will have to reduce the quantity of water that you add to the dough. You may not even have to add water. Always remember, the consistency of the dough should be the same as that of idiyappam dough. I assure you that adding 1/2 cup coconut will make the murukkus very tasty as well.
3. Adding ghee is completely optional. You can skip it especially if your adding 1/2 cup shredded coconut.
4. Use only a flat ladle to scoop the chaklis.
5. If you follow the above steps correctly, you will be able to make perfect murukku/chakli.