12 October, 2018
Ragi Chakli | Ragi Murukku
Ragi Chakli or Ragi Murukku! Well, I never expected them to be so yummy! They are easy to make and taste just like the regular chakli. Only look a bit darker!
I am not a person who fries! Period! I do not fry because I start coughing and in fact, everyone at home becomes upset when I start frying. So the other day when I saw this ragi chakli I wanted to try them out, had the hubby and kiddo know they would be their discouraging best! Therefore, I waited for them to step out before I make these delicious murukkus.
They are addictive! Have seen hubby munching on them( he is not a murukku person)! Now I have to research ways and means to bake them!
Anyway, this is my last of Savouries and sweets for Diwali, my BM theme. My laptops down and don’t know if I can post these recipes as I have no backup of the pictures and … okay, that is everyday ka rona dhon!
The other Diwali stuff I have posted is generally, what is made in Goa for Diwali. Do visit them here and here as the Goan tradition is different. You can find more about the different tradition in the 3 cultures I know here.
- What is Chakli? How is it different from Murukku?
A spiked spiral that your Indian friend will offer is Chakli. It is a savoury snack from India.
According to Wikipedia,
“Chakli is typically made from flours of rice, bengal gram (brown chickpea) and black gram (urad daal). It has several variations, depending on the types and proportion of flours used. Murukku, a similar snack typically made without the Bengal gram flour.”
These spiked addictive spirals are also calledin Marathi: chakali, Kannada: chakkuli, Gujarati: chakri, Telugu:chakralu, or jantikalu and Konkani: Chakri or Chakkuli. In Indonesia, murukku and chakli variations are known as akar kelapa, and are particularly popular among Betawi.
Kadboli is a similar dish, which is shaped by hand.
So let us check out the main ingredients for Ragi Chakali ragi flour,urid dal, rice flour, butter, red chilli powder, sesame seeds, haldi and salt. The binding of the flours is done with water.
Ragi Chakli|Ragi Murukku
- Serving: 25 to 30 pieces (medium sized)
- Preparation Time: 10 minutes
- Cooking Time: 60 minutes
- 1 heaped cup ragi flour
- 1/2 cup urid dal flour
- 1/3 cup rice flour
- 35 grams butter
- 3 tsp til/ sesame seeds
- 3-4 tbsp red chilli powder
- 1/2 tsp haldi/turmeric powder
- 1/2 tsp hing/asafoetida
- 1/4 tsp ajwain (I did not use)
- Salt to taste
- Water to knead
- Oil to deep fry
- Dry roast separately the ragi flour, urid dal flour and the rice flour till just warm.
- Transfer them to a big mixing bowl and let them cool down.
- Roast the til/ sesame seeds until warm.
- Add the butter, til, chilli powder, turmeric, and hing, salt to the flour.
- Rub the butter in all over the flour.
- Using a little water at a time mix and knead the dough.
- The dough should form a ball. Knead for a few minutes.
- Cover with a kitchen towel and set aside for 10-15 minutes.
- Meanwhile, heat the oil in a kadhai/wok for deep-frying.
- Keep a plate and then set a metallic sieve on it. (This will drain out all the excess oil).
- The dough I had I divided into 3 balls.
- Grease the inside of the chakli press. (I do not know why I do it but either my mother or Mother in law did it and it has become a practice).
- One practice I do not follow is making the chakli on a plastic paper. I now use 2 slotted spoons alternately. Only grease the spoons initially and then gently dip in the oil. ( Ithought I had a video but it is not very clear).
- Using clockwise circular movement squeeze out the chakli.
- In case you are using the plastic paper, then gently remove the spiral and release it in hot oil. But, if like me you use the slotted spoon then just dip it in the hot oil or turn the spoon upside down close to the oil (please this method of inverting the spoon can cause an oil splash, be very careful.)
- Splash the hot oil on the chakali.
- Fry until golden brown on both sides. The oil will tend to sizzle, foam initially but as the chakali is cooked the foam tends to settle.
- Flip once the foam settles your chakli will be set and hence will not disintegrate. Once you get the hang of it, you will need to flip only twice.
- Since the dough is already a dark shade going by colour to fry these chakli results in uncooked chakali. Fry them until a bit darker in shade.
- Drain and set on the sieve.
- Let them cool before transferring to an airtight container.
- If your chakali breaks when you are squeezing from the mould it means the dough needs more water. Remove the dough from the chakali press, sprinkle some water and knead the dough.
- It helps if before adding the dough to the press you dip your hand in water and knead it a few times. Keep the unused dough covered.
- Do not add too many chakali in the oil. Keep the heat constantly on medium heat. Too high will mean the outer side will be burnt and inside will not cook.