Chakli / Chakkuli/ Murukku/ Benne murukku - these are the names for the popular South Indian rice crackers. It can be prepared both traditional / authentic and instant ways. I am always inclined to the traditional / authentic, the way which our families would make in a bulk. As kids, we all have beautiful memories of the snacks and savories made by our mothers' or anyone in the family. Murukku or Chakkuli is one of those snacks we used to enjoy as kids. It is also called Benne murukku, as Benne means butter, which is of course in the recipe and also since it has a lovely crisp and crumbly texture as a result of butter. I am here sharing the recipe made in my family, which involves initially preparing the flour for Chakkuli .This can be stored in an air tight container for months together and little quantities can be made using the flour, whenever required. I usually prefer it this way to the instant ones. As my kids love Chakli, it is always good for me to have some on hand. So let's move to the recipe.
Ingredients:
- Rice - 1 kg / 4 cups
- Urad dal - 250 gms / 1 cup or 3/4 cup of Urad dal + 1/4 cup of fried gram (hurigadale)
Preparing Chakli flour :
- In a big bowl, wash the rice well and drain the water completely .
- On a clean and large cloth, preferably cotton, spread the rice and allow it to dry in shade. Do not dry under the sun.
- Once the rice is dry, powder it along with urad dal and fried gram. Add a teaspoon of salt and mix well.
- Transfer it into an airtight container. This Chakli mix/ flour can be stored for more than 6 months. No refrigeration required.
Preparing this flour is not at all a tedious task. Since we make large quantity here, it can be used as and when required to make small batches of Chakli, which the young and old love alike to have.
In my next post, I will share how to make Chaklis with this flour. Till then, bye.
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