Thinai/Foxtail Millet and Quinoa are different in texture but process of making murukku/chakli is similar n taste wise too...
Rice Flour - 3 Cups
Foxtail Millet/Quinoa Flour - 1 Cup + 2 Tbsp (I used whole grain and powdered it Refer Note 3)
Unsalted Butter - 4-5 Tbsp
Omam/Ajwain - 2tsp
Whole Red Chilis or Red Chili Powder - 5 number or 2tsp
Salt n Water - As Required
Oil - For deep fry
- Soak the red chilis for at least 4hrs and grind to fine paste.
- You can use instant red chili powder too.
- Dry roast the whole thinai/quinoa (Pic 1) till they are lightly golden and start to pop (approx 4-5mins in medium flame).
- Powder it well when cooled completely (Pic 2).
- Can sieve it but i didn't do so but make sure it powdered well otherwise the murukku turns so hard (Refer note 1 for another reason).
- Mix all the ingredients except oil n water (Pic 3).
- Sprinkle little by little water and make it soft pliable dough Pic 4 (Refer Note 2).
- Add the dough in murukku aachu/press and make shapes in a parchment/aluminum foil/non stick surface Pic 5.
- Shift the pressed/shaped murukkus in hot oil using flat ladle or
- You can press one at a time in another big ladle and flip it to hot oil or directly in hot oil.
- Fry till golden brown or sound suppresses Pic 6.
- Drain the excess oil n store in air tight container.
- The other reason for hard murukku is becoz of less butter in the dough, so increase it when u feel hard.
- The dough neither break while making shapes nor have too much moisture.
- Use white/regular processed/husk removed quinoa.
- By mistake if the dough has too much of moisture adjust it with rice flour n millet flour (3:1 proportions)
- Before storing in container make sure the murukkus cooled out completely.
- Make shapes without gap in between circles.