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We are travelling south to Tamil Nadu for this month's Indian Cooking Challenge. I am amazed by the variation of snacks we have across the country, with just a few changes in the ingredients and the method of preparation -- we end up with so many different type of snacks. When I saw that Valli has a murukku recipe for this month, I was a little disappointed that we are going to make just another murukku recipe, but I was pleasantly surprised how just a few changes can make such a big difference. These murukkus are fried twice instead of...


68 serving

Total time

60 minutes


  • 1 cup rice flour
  • roasted chickpeas
  • roasted chickpeas
  • roasted chickpeas (/ Hing)
  • roasted chickpeas
  • roasted chickpeas ((adjust as per taste))


  1. Dry roast urad dal until lightly golden. Remove from heat and let cool. Then grind into a smooth powder. Sieve the powder to make sure that it is completely smooth.
  2. Dry roast rice flour for 4~5 minutes. Let cool.
  3. In a mixing bowl, combine both the flours, cumin seeds, hing, ajwain, salt, 1tsp ghee and 2tsp hot oil. Mix well, then add enough water to make a smooth dough.
  4. Heat oil for deep frying.
  5. Pinch off a big piece of the dough and place it in a murukku/ chakli press fitted with either star or 5-hole plate.
  6. When the oil is hot, press the dough into the oil and fry on medium flame for 4~5 minutes. Remove and repeat with the remaining dough.

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