Pacharisi Kai Murukku is a traditional Indian snack especially for marriages and other auspicious events. Whenever I go to Grand sweets in Adyar, by default, I order kai murukku for its divine taste. Even the broken murukku are mouth-watering.
For a very long time, I believed that doing Pacharisi Kai Murukku is really very very tough. But few months before, I tried Puzhungal Arisi Kai Murukku and got some confidence to do this wonderful snack. Unlike Puzhungal arisi Kai murukku, Pacharisi Kai Murukku is more tasty and crispy and soft. For the first time, may be the twist wont be that much perfect, but if we keep trying, this is one of the snack which is very tasty and easy than other murukku varieties.
Pacharisi Kai Murukku (Raw Rice Chakli)
Servings
3
Yield
10
Preparation Time
1 hour
Cooking Time
20 mins
Ingredients:
Raw Rice
1 Cup
Urid dal
1/4 Cup
Hing
1/4 teaspoon
Cumin seeds
1 teaspoon
Butter
1 tablespoon
Salt
to taste
Method:
Wash the raw rice twice to remove starch and then Soak the rice in water for 1 hour.
After 1 hour, drain the water and spread the rice in a clean white towel or spread it on a newspaper to dry the rice.
When the wet is absorbed from rice, take the dry rice in a mixer and grind it to a nice powder
When the raw rice is ground to a smooth powder, sieve it in a siever to extract very very smooth rice flour. Sieve it atleast twice to get a smooth rice flour
Heat a pan and dry fry the urid dal till a nice aroma comes and the dal becomes slightly brown color. We dont need to fry till it turns dark red color. Remove from flame and allow it to cool off
Grind the fried urid dal to a nice powder in a mixer. Sieve the urid dal powder to get smooth flour
Take a bowl and add rice flour, urid dal flour, hing, cumin seeds and salt
Sprinkle water little by little and make it like a chapati dough
Heat oil in a pan for frying. Add a teaspoon of hot oil to the dough and mix well. Adding hot oil to the dough will make the murukku crispy and also it will not make the dough sputter in oil
Take a clean plastic cover and grease it with oil and place a water bottle lid. Now grease your hands with oil and take small quantity of dough and gently rub the palms to make like a thick thread
Slowly and carefully twist the dough around the bottle lid
Repeat it for 3-4 rounds around the lid and gently remove the lid from the middle. Repeat the above 2 steps and make 4-5 chaklis
Check if the oil is hot. Drop a small amount of dough and if it raises immediately, then it is the correct consistency.
Gently take the chaklis in hand or using a spatula and drop it at the side of the pan so that the oil will not spill.
Now allow the murukku to cook till the bubbles vanishes and the chakli becomes crispy
Remove the crispy murukku from oil and place it in a paper towel to remove excess oil
The yummy, crispy Pacharisi Kai Murukku (Raw Rice Chakli) is ready to serve. We can store it in a air tight container.
Hi Mami I did not know we could use moong dal. I have always been making this with urid dal. And also the proportion is 1 cup rice flour to 1/8 cup of roasted urid dal flour thank you
Hi Mami
I did not know we could use moong dal. I have always been making this with urid dal. And also the proportion is 1 cup rice flour to 1/8 cup of roasted urid dal flour
thank you
Can we use readymade rice powder available in the market for kai murukku
Hi, readymade flour would not give the same taste and sometimes we may not do the twist properly. Better to use raw rice.
3.When the wet is absorbed from rice, take the dry rice in a mixer and grind it to a nice powder — > how much it should dry?