Kai Murukku, South Indian Handmade Chakli

by Tarla Dalal

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Kai Murukku is one of the most famous South Indian jar snacks, and is like an endorsement of one’s cooking skills! Made with a dough of rice and urad, this chakli like snack is shaped entirely by hand, which requires a bit of practice to master.

However, it is completely worth the effort because this tasty snack is almost addictive. So yummy yet homely, it can be had at any time of the day.

It is often made during festivals like Janmashtami and Diwali , and tastes amazing with a cup of hot coffee.

Just make sure you fry the Kai Murukku patiently till the oil stops bubbling because this is made with a wet flour and will not get the required crispness if it is not completely cooked.

You can also try other South Indian jar snacks like Ribbon Sev or Seedai .

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Kai Murukku, South Indian Handmade Chakli recipe - How to make Kai Murukku, South Indian Handmade Chakli

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Preparation Time: 5 mins Cooking Time: 35 mins Total Time: 40 mins 15Makes 15 murukus
Show me for murukus

Ingredients

1 cup par-boiled rice (ukda chawal)
2 tbsp urad dal (split black lentils)
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1/2 tsp black sesame seeds (kala til)
1/2 tbsp soft butter
salt to taste
oil for deep-frying

Method

Soak the parboiled rice in enough water in a deep bowl for 2 hours. Drain well.
Blend using approx. 7 tbsp of water till smooth but the mixture should be thick. Keep aside.
Dry roast the urad dal in a small non-stick pan on a medium flame for 2 minutes or till it turns light brown in colour.
Cool slightly and blend in a mixer to a smooth powder.
Combine all the ingredients, including the parboiled rice mixture and urad dal powder in a deep bowl and knead into a soft dough without using any water, if you feel the dough is not soft enough then add approx. 1 to 2 tbsp of water.
Place a plastic sheet on a clean, dry surface. Take a small lemon sized portion of the dough gently pinch the dough and make it into an elongated shape. Twist and twirl with fingers and form a circular pattern of about 3 to 4 turns.
Place each one of these kai murrukus in a greased plate until you have all ready for frying.
Heat the oil in a deep non-stick pan and deep-fry 5 murukkus at a time on a medium low flame for 12 to 15 minutes or till the bubbling of the oil completely stops. Drain on an absorbent paper.
Cool completely and store in an air-tight container. Use as required.

Nutrient values per muruku

Energy	50 cal
Protein	1.2 g
Carbohydrates	10.5 g
Fiber	0.2 g
Fat	0.4 g
Cholesterol	1 mg
Vitamin A	13.4 mcg
Vitamin B1	0 mg
Vitamin B2	0 mg
Vitamin B3	0.5 mg
Vitamin C	0 mg
Folic Acid	3.5 mcg
Calcium	4.5 mg
Iron	0.2 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	3.9 mg
Potassium	12.9 mg
Zinc	0.2 mg