Rice Murukku Recipe | Rice Flour Chakli

Rice Murukku Recipe | Rice Chakli | Rice Flour Murukku | Rice Flour Chakli with detailed photo and video recipe. a popular and traditional south Indian deep-fried snack recipe made with rice flour. it is generally prepared during the festival seasons like Diwali and Ganesh Chaturthi or for the feast for celebrations and occasions. but it can also be served as a tea-time snack for any given day.
Rice Murukku Recipe | Rice Chakli | Rice Flour Murukku | Rice Flour Chakli with step-by-step photo and video recipe. there are many variants and variations to this south Indian chakli recipe. these are generally prepared with a dough which is a combination of rice and urad dal with spices like chilli powder and cumin. but this variation of rice murukku recipe is an instant version made just with fine rice flour and roasted gram dal powder.

I have already posted the instant and spiced chakli recipe, previously which is prepared from rice flour and urad dal powder. but I wanted to post another simple variation of murukku with just rice powder, roasted chana dal powder and sesame seeds. having said that, this rice murukku recipe can be easily extended by adding besan powder or plain flour to have extra softness and crispiness respectively. I have already shown butter murukku where I have added besan flour to make it extra soft but this time. I wanted a crisp one and hence I have skipped it here. moreover, these chakli’s are more attractive in colour compared to the traditional ones and hence kids would certainly like them.

Furthermore, some easy tips, recommendations and suggestions while preparing the rice murukku recipe. firstly, I would heavily recommend using fine rice flour for this murukku recipe. generally, you get 2 varieties of rice flour, i.e coarse and fine and the murukku from the former would absorb more oil while deep frying. secondly, while deep frying the chakli, do not wait until it turns red or brown. as we are not using urad dal, the chakli would remain white in colour even after completely cooked. lastly, the chakli can easily last for a month and has a long shelf life. make sure to store them in an airtight container, in a warm and dry place.

Finally, do visit my other South Indian Snacks Recipes collection with this post of rice murukku recipe. it includes recipes like butter murukku, kara sev, spicy boondi, omapodi, shankarpali, south indian mixture, methi puri, peanut masala, and spicy murmura and namak pare recipe. In addition, do visit my other related recipes collection like,

• Vrat recipes collection
• No onion no garlic recipes collection
• Sweets recipes collection

Rice Murukku video recipe:

Recipe Card for Rice Murukku:

How to make Rice Flour Chakli with step-by-step photo:

1. firstly, in a mixer jar take ¾ cup roasted gram dal and grind to fine powder.
   
2. transfer the roasted gram dal powder to a sieve.
   
3. add 3 cup rice flour and sieve the flour.
   
4. also add ½ tsp chilli powder, 2 tbsp black sesame seeds, ½ tsp ajwain, pinch hing, ¾ tsp salt and 2 tbsp butter.
   
5. crumble and mix well making sure the flour is moist.
   
6. now add 1 cup hot water and mix well.
   
7. press the flour with your hand making sure the flour is moist.
   
8. cover and rest for 5 minutes.
   
9. after 5 minutes, mix the flour again.
   
10. add water as required and start to knead the dough. knead to a smooth and soft nonsticky dough.
    
11. now take the star mold and fix it to the chakli maker.
    
12. grease the chakli maker with some oil. this prevents the dough from sticking to the mold.
    
13. furthermore, make a cylindrical shape out of dough and place the dough inside the maker.
    
14. tighten the lid and start preparing chaklis on the  steel plate. or you can use wet cloth or butter paper make small spiral shape chaklis by pressing. seal the ends so that it doesn’t fall apart while deep frying.
    
15. take one murukku at a time and slide it into the hot oil.
    
16. flip the murukku and fry on low to medium flame till they turn crispy from both sides.
    
17. furthermore, drain over a paper towel to remove excess oil.
    
18. finally, once cooled enjoy Rice Murukku Recipe or store in an airtight container for 2 weeks.
    

notes:

• firstly, make sure to sieve the flour to prevent any bits of roasted gram dal.
• also, instead of roasted gram dal powder you can use besan.
• furthermore, make sure to fry on low to medium flame, else the chakli will not turn crunchy.
• finally, Rice Murukku Recipe is very delicate, so do not overcrowd the murukku while frying, as it will break while flipping.