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Kai Murukku recipe | South Indian Handmade Chakli | Suthu Murukku | Kai Chakli |
Tarla Dalal
06 November, 2017
Table of Content
About Kai Murukku, South Indian Handmade Chakli
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Ingredients
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Methods
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Dough for Kai Murukku
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How to make Kai Murukku, South Indian Handmade Chakli
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Nutrient values
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Kai Murukku recipe | South Indian Handmade Chakli | Suthu Murukku | Kai Chakli |
Kai Murukku: The Art of the South Indian Handmade Snack
The Kai Murukku is a revered classic among South Indian jar snacks and is often considered an endorsement of one’s cooking skills due to its unique, handmade shaping technique. Also known as Suthu Murukku or Kai Chakli, this snack is essentially a savory, crunchy coil made from a dough of rice and urad dal. While the process requires a bit of practice to master, the resulting tasty snack is almost addictive—so yummy yet homely, it can be enjoyed at any time of the day.
Preparing the Rice and Dal Bases
The distinct texture of the Kai Murukku comes from its two main flour components. First, parboiled rice (ukda chawal) is soaked in water for 2 hours and then drained. It is then blended with about 7 tbsp of water till smooth to create a thick paste. Second, the urad dal (split black lentils) is dry roasted in a small non-stick pan for 2 minutesuntil it turns light brown in colour. Once cooled slightly, the urad dal is blended in a mixer to a smooth powder.
Kneading the Soft, Spiced Dough
To form the final dough, combine all the ingredients—including the wet parboiled rice mixture and the dry urad dal powder—in a deep bowl. The spices are added now: 21 tsp cumin seeds (jeera), a pinch of asafoetida (hing), 21 tsp black sesame seeds (kala til), 21 tbsp soft butter, and salt to taste. Knead into a soft dough without using any extra water initially. If the dough is not soft enough, add about 1 to 2 tbsp of water. The resulting soft dough is key for the hand-shaping process.
The Handmade Shaping Technique
This step is the true signature of the Kai Murukku and requires skillful hands. Place a plastic sheet on a clean, dry surface. Take a small lemon sized portion of the dough, gently pinch and make it into an elongated shape. Now comes the art: twist and twirl with fingers and form a circular pattern of about 3 to 4 turns. This intricate hand-shaping method is what gives the South Indian Handmade Chakli its name and attractive coiled appearance. Place each finished murukku in a greased plate until the entire batch is ready for frying.
Patient Frying for Ultimate Crispness
Achieving the required crispness in Kai Murukku relies heavily on patient, thorough frying, especially because the dough is made with a wet rice paste. Heat the oil in a deep non-stick pan and deep-fry 5 murukkus at a time on a medium low flame. It is vital to fry for 12 to 15 minutes or till the bubbling of the oil completely stops. The cessation of bubbling indicates that the moisture has fully evaporated and the murukku is perfectly cooked and crispy.
Serving and Storage
Once fried, the Kai Murukku should be immediately drained on an absorbent paper to remove excess oil. After draining, it is crucial to cool completely before serving or storing. When properly cooked, this snack keeps well and can be stored in an air-tight container. It is often made during festivals like Janmashtami and Diwali and its savory flavor makes it a perfect accompaniment to a cup of hot coffee.
You can also try other South Indian jar snacks like Ribbon Sev or Seedai .
Tags
Soaking Time
0
Preparation Time
5 Mins
Cooking Time
35 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
40 Mins
Makes
15 murukus
Ingredients
for Kai Murukku
1 cup parboiled 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.
Kai Murukku, South Indian Handmade Chakli recipe with step by step photos
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For the dough of Kai Murukku, South Indian Handmade Chakli, Put the 1 cup parboiled rice (ukda chawal) in a bowl.
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Pour enough water and wash it well. Drain it.
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Soak the parboiled rice in enough water.
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Cover with a lid and keep aside to soak for 2 hours.
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Drain well.
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Blend using approx. 7 tbsp. of water till smooth but the mixture should be thick. Keep aside.
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Dry roast the 2 tbsp urad dal (split black lentils) in a small non-stick pan on a medium flame for 2 minutes or till it turns light brown in colour.
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Cool slightly and blend in a mixer to a smooth powder.
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Combine all the ingredients, including the parboiled rice mixture and urad dal powder, add 1/2 tsp cumin seeds (jeera), add a pinch of asafoetida (hing), add 1/2 tsp black sesame seeds (kala til), add 1/2 tbsp soft butter and salt to taste 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.
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To make the Kai Murukku, South Indian Handmade Chakli, 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.
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Seal the end point of the chakli by pressing it lightly. Place each one of these kai murrukus in a greased plate until you have all ready for frying.
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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.
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Drain on an absorbent paper.
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Cool completely and store in an air-tight container. Use as required.
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Kai Murukku, South Indian Handmade Chakli.
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Nutrient values (Abbrv)per plate
nullClick here to view Calories for Kai Murukku, South Indian Handmade Chakli
The Nutrient info is complete
Archana
May 31, 2016, 9:34 a.m.
South indian chakli.. which is a very famous one.. i tried making this recipe.. it takes little effort to make this recipe.. but it just works perfect.. with the measurements..
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