Pakashastra

Pakashastra

Monday, December 29, 2014

Rava Chakkuli/Murukku


Ingredients:

Semolina/Rava - 1 1/2 cups
Water - 3 cups
Salt - 1 tablespoon + more per taste
Fried Gram - 1/3 cup
Green Chillis - 8
Red Chilli powder - 2 teaspoons
Cumin Seeds - 1 tablespoon
Asafoetida Powder - 1/8 teaspoon
Butter - 5 tablespoons
Rice Flour - 3 cups
Water - 1/2 cup
Oil for deep frying

For Aid:

Chakkuli/Murukku press
Plastic/Wax Paper sheet - 1

Method:

  1. In a large pan, bring water to a rolling boil.
  2. Add salt and then slowly add semolina to the boiling water, stirring continuously to avoid any lumps. Keep stirring for a 2-3 minutes until it thickens. Turn off the flame.
  3. Blend fried gram into fine powder. Keep aside.
  4. Shred the green chillis. Do not add water.
  5. Now add shredded green chillis, red chilli flakes, fried gram powder, butter, cumin seeds, asafoetida powder and little more salt depending on your taste. I used approx. 1-2 teaspoons more.
  6. Mix well, add rice flour.
  7. Add 1/2 cup of water and knead the dough thoroughly until it is smooth and well combined. Sprinkle a little more water if required, to get a dough that is smooth but not too soft and sticky. The dough should form a lump without leaving any traces of the dough in the bowl.
  8. Now divide the dough into equal sized oval portions to fit into the murukku press.
  9. Heat oil for deep frying. 
  10. Place a plastic/wax paper sheet on a flat surface.
  11. Place an oval shaped dough portion in the murukku press and press it in circular fashion, like a coil, to form the chakkuli/murkku shapes. Ideally, there should one string between the start and the end point.

  12. Depending on the quantity of oil, drop a few pressed dough-coils into the oil. Set the flame to medium-low. Deep fry until the oil stops making the bubbling sound and the chakkuli/murukku turn brown and crisp.
  13. Remove them from oil and place them on a kitchen tissue.
  14. Serve. To store, once cooled to room temperature, place them in an air tight container.

Note:
  1. This makes a large batch of chakkuli/murukku, so you might want to reduce the quantity to half of what is mentioned above.

0 comments:

Post a Comment

Hope you enjoyed browsing through Pakashastra and that you found the recipe that you were looking for!

Your feedback or comments on the recipes and the blog are valuable, so please feel free to leave your constructive words here.

Please note that I reserve the right to delete any comment which is rude, abusive, spam or written with the intent to advertise.

Hope you keep visiting Pakashastra often. Thank You!