A classic Kerala recipe to making Murukku or twisted, deep fried chakli from scratch

Popular to south India, this fried snack is made with rice flour, urad dal flour and a handful of spices. It is then deep fried to a crispy, crunchy snack, which is usually made and served during festival seasons. 'Murukku' as it it natively known in south India pairs well with tea, as well. Though there are many variations, here's a quick 25-minute recipe you can use to try at home!

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 6-8

Step 1: Thoroughly wash and clean the black gram (urad dal) in running water. Allow it to dry.

Step 2: Using a heavy pan, dry roast the urad dal. Keep stirring it continuously till it turns slightly golden in colour. Turn the flame off and transfer on to a plate. Let it cool at room temperature.

Step 3: Grind the urad dal to a fine flour using a blender. Sift through the flour using a sieve, so that you get a fine powder. Set it aside.

Step 1: Wash and clean the rice thoroughly and soak it in water for three hours. Drain the water and transfer the rice on a dry kitchen towel for about 30 minutes to remove the excess water.

Step 2: Grind the rice to a fine powder using a blender. Sift through the rice flour using a sieve.

Step 3: Dehydrate the rice flour for about 4 minutes by lightly frying it (ensure you do not over fry it).

Step 1: In a pan, combine the urad dal flour, three cups of rice flour with sesame seeds, cumin, asafoetida, baking soda and salt to taste. 

Step 2: To another pan, heat clarified butter or ghee and pour it into the flour mix. Mix well.

Step 3: Pour water in equal parts and knead the flour till you get a smooth and non-sticky dough.

Step 4: Lightly grease the murukku mould or a stainless steel idiyappam (string rice flour hoppers) maker, fill the mould with dough. Turn the mould's handle to one side to release the dough in a spiral shape onto a greased plate.

Step 1: Heat oil in a heavy pan as required for deep frying. Keep the flame on a medium-high. Once heated, fry the string dough using a stainless steel spatula. Fry it on a medium flame till the murukku turns light golden in colour. Flip over each side so that they are evenly fried.

Step 2: Fry the murukku till it becomes crisp and golden. Remove the murukku from the oil and place it on a kitchen towel to drain out any excess oil. Fry the murukku in batches.

Step 3: Serve and enjoy!