Ads by google

Thursday, October 16, 2014

Murukku/Dal Chakli

     ."Murukku" in Tamil is twisted,No wonder its called murukku right. In tamilnadu "Manaparai murukku" is very famous which is named after a city called manaparai.
         "Murukku" also called  "chakali" in Kannada ,"chakri" in Gujarati ,"Murukulu" or "chakralu " in Telugu "chakri" or "chakkuli" in konkani  ."Rotan gulung Goren" is Malay name for murukku ,I got to know all of it from wikipedia .
        Whatever it is no Diwali is without murukku whether north or south(India).There are so many different versions of  Chakli .My mom makes this murukku along with Thenkulal murukku for Diwali .We just gobble them without knowing the ingredients .Just days before i asked my mom about it .
     People make murukku with urad dal ,moondal along with riceflour .But this murukku is very different with 3 Dal's. Dal  murukku is not only tasty but nutritious even though its deep fried . Make sure Dal's are roasted properly otherwise you get raw smell in murukku .Mommy grind them in  "Rice mills " ,but i can't do that here .So grinded with mixer .Sieve the flour properly .You can skip adding of chili powder .In that case murukku will be white .After your first few murukku taste it and see its salt and spice.

Check some other Deep fried savories

  1. Kara sev
  2. Thenkulal
  3. Ribbon pakoda
  4. Oma podi
dal murukku

Preparation time:20 min
Cooking time:40-50 min
Yields :500 grams (approximate)

Ingredients :

  • Raw rice/pacha arisi -1 cup
  • Toor Dal/tuvaram paruppu-1/4 cup(5 min)
  • Bengal gram/kadala parupu-1/4 cup(8 min)
  • Moong Dal/pasiparupu -1/4 cup(3-4 min)
  • 1/2 tsp chili powder(optional)
  • 1 1/4 tsp salt
  • 1 1/4 cup - 1 1/2 cup water (for kneading)
  • Oil for deep frying


  • Dry roast Channa Dal for around 10 min or until it turns brown

  • Dry roast Toordal(Tuvaram parupu) for around 7 min or until it turns brown

  • Dry roast moong dal(pasiparupu) for 5 min or until it turns brown

  • Cool all the Dal's and Grind it along with raw rice in mixer .

Sieve flour well .

  • Add Chili powder salt to the flour 

  • Add heated oil to the flour as well(this gives a crispy texture ) 

  • Mix all of them together to form a dough .

  • Divide it in to 4 equal parts

  • Get the murukku press ready.I used 3 holed star for this murukku.

  • Press them straight to already heated oil

  • Fry them until all the sounds disappear by flipping them again and again .

  • When murukku cools ,you can crush them as per your wish or have them as is .

paruppu murukku

  • I guess you started preparing them now right ?Have a wonderful Diwali guys .

  • If the murukku falls apart add little more water and knead them again .
Support me by joining MyKitchenodyssey @   "face book,pinterest,networkedblogs,my,Google"

Don't forget to tell your friends by sharing ...

Linking this recipe to Fullscoops giveaway

Linking this to Mayuris page and swathis favourite recipes event 

Vadhinis page


  1. very tempting and I love to munch on murruku...nice click...I am back on blogging please visit my place too...

  2. dear should i call u priya or sathya? what's your first name ? :) n what does it mean ? love your name..
    Truly a nice snack you have shared i shall try it sometime ... very nicely explained murukku :) so inspired with the Indian dishes//

    1. You can call me sathya or priya .Sathya means truth priya means love .THanks for your comments

  3. Yes please Sathya. I can't resist these crispy fried murukkus.

  4. Awesome Murukku...looks so crispy !

  5. Crispy and delicious murukkus, can have them anytime..

  6. lovely chakri recipe with roasted dals. Thank you for linking the recipe to the diwali event.


Always love your word of appreciation.Mail to me or drop a comment here.Thanks for visiting my blog and Stay updated by joining the email list
You can also join MyKitchenodyssey @ "face book,pinterest,networked blogs,my,Google"
Don't forget to tell your friends by sharing ...

Related Posts Plugin for WordPress, Blogger...