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You are here: Home / Indian Recipes / Murukku and Chakli Recipes / Thinai Murukku Quinoa Millet Chakli Recipe

Thinai Murukku Quinoa Millet Chakli Recipe

April 3, 2013 By Sangeetha Priya 39 Comments

Thinai Murukku Quinoa Millet Chakli Recipe

Again a traditional ingredient Thinai but this time I used it in the snack form. Thanks to one of my reader who searched Thinai Murukku aka Quinoa Millet Chakli Recipe in google and ended up in my Pottukadalai murukku, Otherwise I wouldn’t have been get this idea. First time I experimented with 1 Cup measurement and the taste was awesome. I assure that you will get the traditional petti kadai murukku taste from this murukku. Second time I

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made it in huge quantity shared with few of my neighbors and stored it for H before making our India trip. Thinai/Foxtail Millet and Quinoa are different in texture but process of making murukku / chakli is similar and taste wise I couldn’t find much difference between those two…

What is Murukku / Chakli?

Murukku in Tamil meaning “twisted” in English is generally a circle/disc shaped spiral savory and crunchy snack originated in southern part of India. Its also by different names in each state as Chakli, Chakali, Chakri, Chakkuli . The two most common main ingredients are gluten free Rice Flour and Urad dal or Gram flour. If you want to make it healthy and tasty substitute half portion of rice flour with millet flour of your choice. The two top popular suggesting millets to make murukku/chakli are Thinai (Foxtail Millet) and Ragi (Finger Millet). You can browse the collection of murukku recipes are HERE.

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How Murukku can be shaped?

We use a special murukku press/ chakli mold to make designs and the press comes with different shapes. Based on the design the murukku is been called as Mullu Murukku, Magizhampoo Murukku, Muthusaram (the design shown here), Thenkuzhal so and so. For making designs do check this video for reference. Beginners can easily just squeeze the dough in direct oil and you can refer this video or post for making disc shape free beginner butter murukku.

How it can be healthy?

Nothing can beat the taste of millets in any dish and particularly in murukku. If you want to make it more healthier do use air fryer by drizzling a tsp oil over shaped raw murukku in each batch and fry it.

Ingredients for Thinai Murukku

Instant Rice Flour – 3 Cups
Foxtail Millet/Quinoa Flour – 1 Cup + 2 Tbsp (I used whole grain and powdered it Refer Note 3)
Unsalted Butter – 3-4 Tbsp
Omam/Ajwain – 2tsp
Whole Red Chilis or Red Chili Powder – 5 number or 2tsp
Salt and Water – As Required
Oil – As needed to deep fry

Old Picture 🙂

How to make Thinai Murukku

  • Soak the red chili’s for at least 4 hours and grind to fine paste.
  • You can use red chili powder too.
  • Dry roast the whole thinai/quinoa (Pic 1) till they are lightly golden and start to pop (approximately 4-5 minutes in medium flame).
  • Powder it well when cooled completely (Pic 2).
  • Sieve the powdered millets to fine powder otherwise the murukku turns so hard (Refer note 1 for another reason).
  • Mix all the ingredients except oil and water mentioned in the ingredients list (Pic 3).
  • Sprinkle little by little water and make it soft pliable dough Pic 4 (Refer Note 2).
  • Grease the murukku mold with oil for easy handling.
  • Add the dough in murukku aachu/press and make shapes in a parchment/aluminum foil/non stick surface Pic 5.
  • Shift/transfer the pressed/shaped murukkus to hot oil using flat ladle or
  • You can press one at a time in another big ladle and flip it to hot oil or make shapes directly in hot oil.
  • Fry till golden brown or until frying sound suppresses Pic 6.
  • Drain the excess oil and store in an air tight container.

Notes

  1. The other reason for hard murukku is because of less butter in the dough, so increase it when you feel hard.
  2. The dough neither break while making shapes nor have too much moisture.
  3. Use white/regular processed/husk removed quinoa.
  4. By mistake if the dough has too much of moisture adjust it with rice flour and millet flour (3:1 proportions)
  5. Before storing in container make sure the murukkus cooled out completely.
  6. Make shapes without gap in between circles.

Thinai Murukku Recipe Card

Print
Prep Time
20 mins
Cook Time
30 mins
 
Course: Snack
Cuisine: Indian
Author: Sangeetha Priya
Ingredients
  • Instant Rice Flour – 3 Cups
  • Foxtail Millet/Quinoa Flour – 1 Cup + 2 Tbsp I used whole grain and powdered it Refer Note 3
  • Unsalted Butter – 3-4 Tbsp
  • Omam/Ajwain – 2tsp
  • Whole Red Chilis or Red Chili Powder – 5 number or 2tsp
  • Salt and Water – As Required
  • Oil – As needed to deep fry
Instructions
  1. Soak the red chili’s for at least 4 hours and grind to fine paste.
  2. You can use red chili powder too.
  3. Dry roast the whole thinai/quinoa (Pic 1) till they are lightly golden and start to pop (approximately 4-5 minutes in medium flame).
  4. Powder it well when cooled completely (Pic 2).
  5. Sieve the powdered millets to fine powder otherwise the murukku turns so hard (Refer note 1 for another reason).
  6. Mix all the ingredients except oil and water mentioned in the ingredients list (Pic 3).
  7. Sprinkle little by little water and make it soft pliable dough Pic 4 (Refer Note 2).
  8. Grease the murukku mold with oil for easy handling.
  9. Add the dough in murukku aachu/press and make shapes in a parchment/aluminum foil/non stick surface Pic 5.
  10. Shift the pressed/shaped murukkus to hot oil using flat ladle or
  11. You can press one at a time in another big ladle and flip it to hot oil or make shapes directly in hot oil.
  12. Fry till golden brown or until frying sound suppresses Pic 6.
  13. Drain the excess oil and store in an air tight container.
Recipe Notes

The other reason for hard murukku is because of less butter in the dough, so increase it when you 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 and millet flour (3:1 proportions)
Before storing in container make sure the murukkus cooled out completely.
Make shapes without gap in between circles.

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Filed Under: Diwali Recipes, Festival Recipes, Kids and Infant Corner, Kongunadu Recipes, Millet Flour Recipes, Millet Recipes, Millet Rice Varieties, Murukku and Chakli Recipes, School Snack Recipes, South Indian Snacks, Tea Time Snacks, Traditional Kongu Foods, Traditional Sweets and Snacks Tagged With: Appetizer and Snacks, Crispy savory snack/murukku/chakli with Quinoa and instant rice flour, deepavali palaharam recipe, Diwali, Festive Specials, First appeared in Nitha Kitchen, Foxtail Millet Recipes, gluten free recipe.Magizhampoo Mullu murukku, Gokulashtami Special, homemade foxtail millet flour, how to make foxtail millet chakli, how to make thinai murukku, Indian Recipes, Indian Sweets and Snacks, kaara muruku, Korra/Korralu chakli, Millet Recipes, mullu murukku with thinai, murukku, navane chakli murukku recipe, Nitha Kitchen, quinoa chakali, Quinoa Chakli, quinoa chakli in air fryer, spicy murukku with thinai, Thinai murukku, Traditional Kongu Foods

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Reader Interactions

Comments

  1. Sai Whole Foods

    April 20, 2015 at 5:54 am

    shop online for quinoa at http://www.saiwholefoods.com

    Reply
  2. marudhus kitchen

    October 11, 2014 at 2:07 pm

    wow perfect millet murukku…dear

    Reply
  3. Ranjani Raj

    October 8, 2014 at 5:53 pm

    Looks crispy and u made it perfectly

    Reply
  4. Shobana Vijay

    October 26, 2013 at 6:06 pm

    Crispy too.. I liked thee way you have presented.

    Reply
  5. Asiya Omar

    October 26, 2013 at 4:59 am

    WOW ! LOOKS VERY CRISPY.Thanks for linking this to Gayathri's WTML Evnet hosted by me.

    Reply
  6. Suja Md

    October 25, 2013 at 1:18 pm

    looks beautiful dear!!

    Reply
  7. prethika skm

    October 25, 2013 at 7:06 am

    traditional muruku's my mom said my grandma used to make murukku in thinai flour…from that time i was fond of trying that murukku recipe…keeping your recipe as a bookmark i will make this murukku

    Reply
  8. Love to Experiment

    April 10, 2013 at 8:54 pm

    Hats off to you Sangeetha. Those murukku are so cute and picture perfect.

    Reply
  9. Shanthi

    April 9, 2013 at 1:17 pm

    awesome and i must try this recipe…

    Reply
  10. Veena Theagarajan

    April 9, 2013 at 5:53 am

    looks so yummy.. Must try item for me

    Reply
  11. Torviewtoronto

    April 8, 2013 at 3:55 pm

    deliciously done murukku

    Reply
  12. Nilu A

    April 8, 2013 at 4:11 am

    Wow… They look delicious… I'm a new blogger… Do visit my blog.. http://kitchenserenity.blogspot.in/

    Reply
  13. Treatntrick Treat and Trick

    April 7, 2013 at 5:03 pm

    They look gorgeous!

    Reply
  14. Sanoli Ghosh

    April 7, 2013 at 8:07 am

    lovely murukku, crunchy. Would like to munch now.

    Reply
  15. Sri Love

    April 7, 2013 at 4:30 am

    I just wish you are my neighbour now dear! Your murukkus are just perfect!!! Awesome shots…
    Can I grab a few…how I wish to do so now!!! 😉

    Reply
  16. Aara Shaikh

    April 5, 2013 at 6:24 pm

    wonderful 🙂 nice 2 follow u 🙂
    http://sweets-n-spices.blogspot.in/

    Reply
  17. Neela Rufus

    April 5, 2013 at 3:42 pm

    New idea!Love your blog! I'm happy to follow you, you can visit my blog when you find time 🙂
    http://kitchenista-welcometomykitchen.blogspot.com

    Reply
  18. Reni

    April 5, 2013 at 2:08 pm

    looks very tasty and delicious :)Super !

    Reni
    http://reniscooking.blogspot.de/

    Reply
  19. Prema's Culinary

    April 5, 2013 at 1:43 am

    wow very healthy murukku,i made butter murukku today…My daughter's fav snack…sure will try this healthy murukku next time:)

    Reply
  20. Usha

    April 5, 2013 at 12:03 am

    Hi, This beautiful murukku image caught my mind on recipenewz, beautiful images.

    I have doubt about using Quinoa, I see in ingredients you are using rice flour and millet. Did you miss writing quinoa or you think millet is quinoa? They both are different grains. If you used quinoa, I was curious to know how its texture works in murukku?

    Thanks.

    Reply
    • sangeethapriya

      April 5, 2013 at 1:47 pm

      Hi Usha thanks for stopping here…Yup Thinai/Finger Millet n Quinoa are different. Either one is predominantly available in market, luckily I got both and experimented well before posting here. The only thing is, I missed to mention quinoa in Ingredient list, Thanks for reminding it. As stated earlier you have to powder n sieve the flour, if you worry about the Murukku texture…

      Reply
  21. Sona S

    April 4, 2013 at 11:24 pm

    yummy crispy murukku..

    Reply
  22. Babitha costa

    April 4, 2013 at 2:58 pm

    lovely dear

    Reply
  23. Kalpana Sareesh

    April 4, 2013 at 2:10 pm

    Sooperbb.. love the millets addition..

    Reply
  24. S.Menaga

    April 4, 2013 at 1:15 pm

    super crispy murukku…

    Reply
  25. DivyaGCP

    April 3, 2013 at 8:37 pm

    Crispy crunchy murukku.. I can have it anytime..

    Reply
  26. Shailaja Reddy

    April 3, 2013 at 5:30 pm

    Innovative and awesome murukku.

    Reply
  27. Beena.stephy

    April 3, 2013 at 5:12 pm

    Perfect yummy murukku

    Reply
  28. PT

    April 3, 2013 at 4:36 pm

    kalakureenga dear 🙂 looks beautiful

    Reply
  29. Sharanya palanisshami (sara's TASTY BUDS)

    April 3, 2013 at 4:09 pm

    murukku was our family's favorite snack , it was a nice idea to make this thinai murukku……..

    Reply
  30. divya

    April 3, 2013 at 3:02 pm

    wow looks awesome, stunning clicks dear:)

    Reply
  31. Rita Bose

    April 3, 2013 at 2:40 pm

    Looks so delicious!! Perfectly made! 🙂
    http://www.rita-bose-cooking.com/

    Reply
  32. Chitz

    April 3, 2013 at 2:25 pm

    Wow.. looks awesome 🙂 picture perfect !!!

    Reply
  33. Vijayalakshmi Dharmaraj

    April 3, 2013 at 2:07 pm

    wow super yummy snack akka… good idea of using thinai… nice clicks…

    Reply
  34. Manjula Bharath

    April 3, 2013 at 2:05 pm

    wow yummy and perfect murruku 🙂 lovely explanation too sangee 🙂 lovely clicks 🙂

    Reply

Trackbacks

  1. Millet Kanchipuram Idli | Nitha Kitchen says:
    April 28, 2021 at 7:18 pm

    […] Raw Millet Flour is needed to make Thinai Adhirasam or dry millet flour Thinai Murukku […]

    Reply
  2. Ragi Murukku Finger Millet Chakli | Kezhvaragu Mullu Murukku Recipe says:
    November 8, 2020 at 9:29 pm

    […] with millet flour of your choice. The two top popular suggesting millets to make murukku/chakli are Thinai (Foxtail Millet) and Ragi (Finger Millet). You can browse the collection of murukku recipes are […]

    Reply
  3. Murukku Podi Sadham Recipe | One Pot Meal with Powdered Chakli - Nitha Kitchen says:
    November 15, 2018 at 11:08 am

    […] Tbsp * I have 3 versions of murukku so far, you can pick any 1) Thenkuzhal Murukku/Urad chakli 2) Thinai/Millet Murukku 3) Pottukadalai/ […]

    Reply
  4. Kara Boondi Mixture | South Indian Traditional Mixture Video Recipe - Nitha Kitchen | International and Indian Recipes says:
    October 30, 2018 at 11:21 am

    […] Milagu Kaara Sev Thattai Ola/Ottu/Ribbon Pakoda Thenkuzhal Murukku/Quinoa Murukku/Pottu kadalai […]

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Thinai Ven Pongal Millet Kara Pongal , had a filling breakfast with Kathirikkai Goshtu, Tiffin Sambar and Coconut Chutney. Recipe from archives got a makeover with video tutorial recently ☺️
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We were lucky to see newborn calves during our Ind We were lucky to see newborn calves during our India trips and my son named the last New born in our farm during our presence as "Lakshmi". Since then In each and every chat he asks thatha patti about Lakshmi. Yeah for us Vasal Pongal and Mattu Pongal are so so important and the farm animals are among our family.. I don't have any Mattu Pongal celebration pictures but my memory does 😊
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