This article was last updated on April 16, 2022
Raw rice 4 cups
White gram half cup
White sesame seeds 25 gm
Cumin seeds 25 gm
Asafoetida powder 2 tablespoons
Butter 100 gm
Salt to taste
Oil for frying
Wash and clean the rice. Allow it to dry. When it gets dried completely, grind to make it powdery. Fry the gram. Grind it in the same way and keep it aside. Mix the powdered rice, powdered gram, white sesame seeds, cumin seeds, asafoetida powder, butter and salt together.
Take a little of this mixture and add water to make a dough-like consistency. Now twist and roll this dough to make Jalebi-like circular shapes of the Murukku (chakkli).
Heat the oil in a pan. Test how hot it is by dropping a pinch of dough into it. If the drop springs to the top with bubbles all around it, then the oil is just ready to fry the Murukku. Deep-fry the Murukku gently into the hot oil and fry golden brown.
Take out from the pan when it is done and drain it in a newspaper to discard the excess oil in it. When it becomes a little cold but still crisp, store them in an airtight container and savour it with hot tea or coffee.