Puzhungal Arisi Kai Murukku(Parboiled Rice Chakli)
Kai Murukku is one of the most popular and traditional snack in TamilNadu. The twisting and twirling of this handmade murukku is an art. We need more practice and once we get it, this is one of the awesome snack we can make at home. Puzhungal arisi Kai Murukku is a Crunchy and tasty murukku with twist and twirl made of parboiled rice is one the most popular snack in Nellai district.
Prep Time5 mins
Cook Time1 hr
Soaking Time2 hrs
Total Time3 hrs 5 mins
Servings: 20 Murukku
Heavy Bottomed Pan
- 2 Cups Parboiled Rice 1 Cup - 250ml
- ¼ Cup Urad Dal
- 1 tsp Salt Adjust As Needed
- 2 Cups Oil For Deep Frying
Soaking and Preparation process
Preparing Urad Dal Powder
Grinding Rice Batter
Drain the water from the rice after 3 hours and add it to the grinder. Grind it without adding water initially. Then sprinkle water little by little in intervals till the batter is smooth but thick. You will be able to use a ladle to check the thickness. At the same time, if you take a drop of batter you would be able to make a ball. Now to this dough, add the urid dal powder along with salt
Now mix thoroughly the dough and add 1/4 cup of hot oil and mix well
Making Twirls and twists
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 coat it with oil 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 challis. We can also use spatula to create the chakli. First grease the spatula or small flat plate with oil and then in the middle, keep the lid of a water bottle and follow the step 5 to make twisted murukku
Deep Frying Process
Heat the oil in the pan, and check if the oil is hot. Drop a small amount of dough and if it raises immediately, then it is the correct consistency. Gently immerse the spatula into the hot oil and keep it still till the chakli gets little fried and gets separated from the spatula. Then we can remove the plate/spatula and then do the next. If we use plastic paper, then 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. The bubbles should completely cease and there should not be any noise in the oil. If you take the murukku earlier from the oil, the murukku will be crispier for only few hours and then become very hard to bite or becomes soggy later. So keep the flame in medium, and allow the bubbles to cease completely
The delicious and wonderful kai murukku is ready. By repeated trials, we would surely get good twists in the murukku.
- Urad dal powder should be very smooth. Sieve once or twice to make sure its smooth. If the urad dal flour is coarse murukku tends to burst in oil
- The rice batter should also be smooth but it should not be watery like we grind for idli/dosa. We should just sprinkle water only if needed
- The murukku dough should be very soft and stretchable for us to make the twist and twirls.
- Fry the murukku in low-medium hot and fry till they are light brown and crispy
Serving: 1Murukku | Calories: 140kcal | Carbohydrates: 15g | Protein: 1g | Fat: 10g