Be it for Diwali or Janmashtami, murukku we make it for both the occasions. I have heard about this rava murukku and read about this recently in a popular forum in facebook. But was still not confident to try it at home. Recently during my India trip when i was casually talking to one of my relative she told rava muruku will come out very crispy. With the confidence she gave, tried the recipe yesterday and to my great surprise it turned out very well. So if you don’t have proper mixie to grind the urad dal for Thenkuzhal, can try this super crispy Rava murukku. My kids loved this Rava murukku | chakli.
Rava | sooji 1/4 cup
Preparation Time : 5 mins | Cooking Time : 25 Mins |Yields: 15 murukku
Rava | sooji 1/4 cup
Rice flour 1/2 cup
Water 1 cup (to cook rava)
Salt as needed
Sesame seeds 1/4 tsp
Cumin seeds 2 pinches
Asafoetida 2 pinches
Oil 2 tsp + for deep fry
Butter 1 tsp
- Pulse the rava in the mixer once. If using very fine rava just skip this step.
- In a pan add 1 cup of water and when it boils add the rava.
- Mix it well and keep in a low flame. The rava will get cooked fast.
- Allow this to cool completely.
- In a wide bowl add the rice flour, cooked rava, sesame seeds, butter, 2 tsp hot oil, salt and cumin seeds.
- Add enough water and make it into a pliable dough. Do not make it too thick. You can not squeeze it, if it is thick.
- Too much loose also will break the shape of the murukku.
- I used the star achu. The single star one. You can use thenkuzhal achu or 3 star achu too.
- I always wanted to make perfect round chakli aka mullu lurukku. Last time my mom got me a good one with perfect star achu. So it turned out well. As alawys cover the dough , else it will be dry and the colour of the murukku will also change. I squeezed on an aluminum foil. You can do it on the back of a ladle too.
- Heat the oil for deep frying. Carefully flip the muruku from the foil and place it into the hot oil.
- Cook till the shh sound subsides. Take it out from the oil and drain the excess oil in a kitchen tissue.
- Store this in an airtight container. Thsi murukku stays crisp for 10 days if handled with dry hands.
- Always start making the murukku once the rava is completely cooked and cooled.
- If making in bulk make the dough little by little. If make it in bulk then it will turn the murukku reddish colour.
- I used the store bought rice flour. You can try with home made rice flour too.
Jayasri thanks for this wonderful recipe ,, tried for krishna jayanti,, it was crisp loved it ,,
just felt it yennai kudika rada ,, what to do to avoid this ,,