Star muruku (chakli) is a deep fried crispy snack made using rice flour and roasted gram flour. This light and crunchy muruku is enjoyed throughout the year and is most commonly made during festivals. This muruku has nice flavour and taste, and is easy to make with few ingredients.
PREPARATION TIME : 5 minutes
COOKING TIME : 30-45 minutes
INGREDIENTS: (yields 50 muruku)
- Roasted Rice flour - 4 cups (1 cup=250 ml)
- Pottukadalai maavu/roasted gram flour - 1 cup
- Hot water - 800-900 ml
- Ajwain/carom seeds - 1/4 spoon
- Hot oil - 2 spoons
- Oil (for deep frying)
DIRECTIONS:
1. Get ready with all the ingredients.
2. Add rice flour, pottukadalai maavu, salt, carom seeds (omam) and 2 spoons of hot oil. Mix well. Add hot water gradually and mix well using ladle or spoon. (Tip: Sieve and use the flour, to ensure there are no lumps. Lumps may cause in oil.)
3. Knead the dough using your hand. The dough should be soft and non-sticky.
4. Heat oil in a kadai. The oil should hot enough for frying. (Tip: To check the temperature of the oil drop a pinch of dough into oil, the dough should come up steadily and gradually.)
5. Place a small portion of dough into sev maker. You can use any sev maker you have. I used the sev maker and star nozzle shown in the picture.
6. Lower the flame and drop muruku directly into oil, by pressing sev maker. (Note: Steam may hurt your hand, so keep the flame low while dropping muruku into oil.)
7. You can also make muruku in plates/sheets and drop into oil, in batches. (Tip: Avoid over crowding, to ensure uniform cooking of muruku.)
8. Keep the flame medium-high and flip and cook muruku both sides until it turns golden and crispy, remove them from oil using slotted spoon. (Tip: Keep checking, to avoid burning of muruku.)
9. Place them on the kitchen paper towel to drain off the excess oil. Repeat the process for remaining dough.
10. Allow to cool them. Once cooled, Store them in a airtight container or box. Remains fresh for 3-5 days. Enjoy!
=> Dry roast the pottukadalai/gram dal in a pan, grind to fine powder using mixie. Sieve pottukadalai maavu to ensure there are no lumps.
=> Use only hot water for making dough.
=> Adding hot oil while kneading dough, makes muruku more crispier. You can also melt butter and add it.
=> You can also add some cumin seeds while kneading dough. Cumin seeds gives nice flavour to the muruku.
=> With the same dough you can also make ribbon pakoda using ribbon pakoda nozzle. You can also add some red chilli powder for spiciness.
My all time favourite snack 🤩
ReplyDeleteThanks and njoy
DeleteThanks and njoy
DeleteNice snack
ReplyDeleteThanks
DeleteThis comment has been removed by the author.
ReplyDelete