Muruku (chakli)

Snacks are a must in all homes . Be it kids or adults everybody love snacking. Mid morning or evening tea-time, muruku plays a very important role in it. With a hot cup of tea or coffee or milk, muruku goes well with anything. During festive season like Diwali, we make different type of sweets but when it comes to savoury its muruku that everybody loves. Home made muruku is really yummy and you can’t stop by having one. Ingredient proportion and shape of muruku may vary in each house but it is made with rice everywhere which is gluten free. During festive season people gather in mil to get their flours ground. For this muruku recipe, you don’t have to run to mil to ground any flour. You can make everything at home and with the goodness of ground nut oil it tastes amazing. Do try it for your family and friends and stay healthy !

⏲PREP TIME : 45 minutes

⏲COOK TIME : 3 hours

🍜CUISINE : indian

🥘COURSE : savoury

🍴YIELD : 2 kg


Idli rice – 4 cups

Urud dhal – 1/4 cup

Fried gram – 3 & 3/4 cups

Black sesame seeds – 1/ 2 tbsp + 1 tsp

White sesame seeds – 1/2 tbsp

Ajwain seeds – 1 tsp

Long red chillies – 15 no.

Ginger – 1 inch

Garlic – 4 no.

Cumin – 1 & 1/4 tbsp

Butter – 7 tbsp

Asafoetida – 2 pinches

Water as required

Rock salt – 2 & 1/4 tbsp

Groundnut oil for frying – 1 L


Soak idli rice in water for 4 hours.

Separately soak ajwain in 3 tsp water for half an hour.

Dry roast urud dhal till golden colour and blend it with fried gram to a fine powder.

Sift the fine powder and keep it aside.

In a small mixer jar , add red chillies and make it flakes.

In a grinder , add soaked idli rice , ajwain water (strained), red chilli flakes , salt , ginger, asafoetida, garlic and water to grind them.

The batter should be very smooth .

Transfer the batter to a bowl and add the sifted flour, sesame seeds, cumin seeds, butter and water to make a thick dough.

You can add red chilli powder , salt or water if required.

Let the oil get heated in a big pan .

Transfer the dough to the muruku making instrument and squeeze the muruku on backside of skimmer spoon.

Drop a small dough in oil and check whether it is hot .

Drop the spoon on hot fuming oil .

Can fry 3 to 4 murukus at a time in medium flame.

When the bubbles settle, take out muruku and place them on tissue paper to remove excess oil .

Allow muruku to cool down.

Later transfer the muruku to an air tight container.


You can add a tsp of hot oil to batter for better results.

Measure all the ingredients in same cup.

I have used aalaku for measuring the ingredients.

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