In South Indian tradition, " Murukku' is a part of festival celebrations during Diwali. It is also known as 'Chakli' in many parts of India. Rice and Urad dal flour is made into a thick dough and pressed over hot oil using the 'Murukku press'. There are so many varieties and flavours of Murukku.
The' Pepper Murukku' has a unique taste and pepper is known for it's anti- bacterial properties. It is also high in iron , minerals and dietary fiber. A gluten free crispy preparation , it is also an excellent tea/coffee time snack.
Whether you make it on festivals or for snack time, the pepper murukku is so tasty and addictive. This festival season enjoy the taste of homemade snacks . Try this simple and tasty pepper murukku.
Pepper Murukku | South Indian Style Chakli :
Preparation time : 30 minutes
Cooking time : 25 minutes
Serves : 4
Storage : Keeps good for 4-5 days when stored in an air tight container
Special Vessel/ equipment : Murukku press, sieve, iron kadai/wok
1 cup = 250 ml cup
1 cup rice flour ( store bought or home made)
2 tablespoons urad dal flour / husked black gram flour
1 teaspoon unsalted butter
1/2 teaspoon white sesame seeds
7-8 peppercorns ( freshly powdered )
1 teaspoon hot oil ( from the oil used for frying the murukku)
pinch of asafoetida
salt to taste
Oil for frying
1. In a medium size bowl , add the sieved rice and the urad dal flour.
2. Add salt, asafoetida, sesame seeds, pepper powder and mix all the dry ingredients.
3. Now add butter and rub it into the flour .
4. Add hot oil and add water little by little to form a smooth , crack free dough.
5. Cover the bowl with a damp cloth and allow the dough to rest for 30 minutes.
6. Once the dough is rested, grease the murukku press with oil and fill it with the prepared dough.
7. Heat oil in a wok and when the oil is heated up, press the murukku press over the oil in circular motion.
8. Fry the murukku over low flame till they are uniformly browned.
9. Drain the murukku in a kitchen towel.
10. Repeat this process for the rest of the dough.
11. Once cooled, store the murukku in a clean, dry and odour free air tight container.
Your traditional South Indian Snack is ready for your festivities.
Some important tips:
1. To prepare the urad dal flour, dry roast 1/2 cup of urad dal in a kadai or pan till they turn lightly red/brown . Allow it to cool completely, grind them to a fine powder.
2. If preparing rice flour at home, soak the raw rice for 1 hour, drain and spread the rice in a kitchen towel for 30 minutes.
3. Grind them to a fine powder and lightly roast them in a kadai till the extra moisture is absorbed.
4. Use store bought rice flour as is.
5. Check the temperature of oil before you start frying the murukku by dropping a small piece. If it instantly sizzles, your oil is ready.
6. Instead of pressing the dough directly over hot oil, you can make the murukku in a greased butter paper or behind a flat ladle and then fry them.
7. Adjust the amount of spice according to your taste.
8. In case the murukku breaks while pressing the dough, add few drops of water into the dough and try making them again.
9. If you are unable to shape the murukku, then the moisture is too much in the batter, add more rice flour and try again.
10. Sieving the flour before making the dough is an important step.
For more such delicious festival recipes, click here.
Happy Cooking !