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Sona Masoori Murukku
Servings: 600 Grams
Author: Sangeetha Priya
Ingredients
  • Sona Masoori or Raw Rice - 2 Cup yields approx 4 Cups of Flour
  • Room temperature Butter - 3 Tbsp
  • Urad Flour - 1 Cup
  • Ajwain - 2 tsp
  • Red Chillis - 5 Numbers or Red Chili Powder - 1/2 Tbsp
  • Sesame Seeds - 2 tsp
Instructions
Ground Batter Method
  1. Wash and soak the rice for 2 hours minimum.
  2. Meanwhile you can dry roast the whole gota or urad dal with red chilis and powder it to fine.
  3. Either using mixie or wet grinder grind the batter with necessary water to very smooth consistency (check the video) and add salt while grinding, it takes approximately 40-45 minutes.
  4. Once done add butter, Ajwain, Sesame seeds, Urad Flour and mix all together well to a soft, non sticky dough.
  5. If using electric mixer do use the hook attachment.
  6. Check salt and add a small portion of dough to the murukku press.
  7. I have shown several designs in the video, for small chakli use small holes anyways the urad flour makes the murukku raise in its texture.
  8. Either make designs directly in oil or on plate and shift to the hot oil.
  9. Fry them till golden brown and drain the excess oil.
  10. Leave them as it is in room temperature for 1 hour to cool completely.
  11. Later do store in an air tight container for future use.
Rice Flour Method
  1. Wash and soak the rice for 2 hours minimum.
  2. Drain excess water and spread on a cloth for 30 minutes.
  3. When rice is not stick to your hands, do grind them to fine flour.
  4. Sieve it and again powdered the grainy rice.
  5. So once flour is ready add red chili powder, butter, ajwain, sesame seeds, salt and urad flour to it.
  6. Gradually add water I have used 1-2 Tbsp less than 1.5 cups of water to make smooth dough.
  7. Check salt and add a small portion of dough to the murukku press.
  8. For small chakli use small and minimum holes and in the video I have blocked few holes and tried, so I got murukkus as shown in the below picture.
  9. Either make designs directly in oil or on plate and shift to the hot oil.
  10. Fry them till golden brown and drain the excess oil.
  11. Leave them as it is in room temperature for 1 hour to cool completely.
  12. Later do store in an air tight container for future use.
Recipe Notes

Tips and Variations

  1. If you either reduce the quantity of butter or urad flour then the chakli turns hard.
  2. After tasting if you feel murukku its hard do add either butter or urad flour to the dough to make them soft.
  3. Always take a small portion and cover the remaining dough.
  4. While making in large batch at the end the murukku dough may gets dry if it happens sprinkle water and bring back to right consistency.
  5. Even when you feel hard to press the dough in the chakli mold then obviously it needs more water.
  6. For the same recipe instead of homemade batter or rice flour you can use instant rice flour, in that case please increase the butter quantity to 4 tbsp.