Sona Masoori Murukku | Chakralu Video Recipe

A long time back when I posted Traditional Thenkuzhal Murukku (it’s a murukku made using ground Idli Rice batter) few readers requested the recipe using sona masoori rice. This is how the Sona Masoori Murukku, a recipe with two versions

came to live. The first version is using ground rice batter and the second one is using homemade rice flour. Diwali or Pongal when I make murukku I make in a very large batch (below pic proves it) to share among relatives and neighbors around. So here in this video I have shown the electric mixture to mix the batter but as always hand do wonders 🙂 For those who don’t use Sona Masoori please use Raw Rice for this recipe. Also I have provided a very detailed video on how to swirl murukku, both versions got a little variation in the making so do watch the complete tutorial before proceeding.

The reason for two versions is some may feel uncomfortable with the grinding batter version (I do remember the queries I got for Thenkuzhal murukku like how much water to add while grinding the rice so and so) so rice flour method helps in that case since I have mentioned how much water it required exactly. Also If you like to use Instant Rice Flour do refer the note section please.

In India my mom use this kind of stainless steel container (we say sambadam) to store the snacks 🙂

Ingredients

Sona Masoori or Raw Rice – 2 Cup yields  approx 4 Cups of Flour
Room temperature Butter – 3 Tbsp
Urad Flour – 1 Cup
Ajwain – 2 tsp
Red Chillis – 5 Numbers or Red Chili Powder – 1/2 Tbsp
Sesame Seeds – 2 tsp

Yields :- 600 grams of murukku

How to make Sona Masoori Murukku

Ground Rice Batter Method

• Wash and soak the rice for 2 hours minimum.
• Meanwhile you can dry roast the whole gota or urad dal with red chilis and powder it to fine.
• Either using mixie or wet grinder grind the batter with necessary water to very smooth consistency (check the video) and add salt while grinding, it takes approximately 40-45 minutes.
• Once done add butter, Ajwain, Sesame seeds, Urad Flour and mix all together well to a soft, non sticky dough.
• If using electric mixer do use the hook attachment.
• Check salt and add a small portion of dough to the murukku press.
• I have shown several designs in the video, for small chakli use small holes anyways the urad flour makes the murukku raise in its texture.
• Either make designs directly in oil or on plate and shift to the hot oil.
• Fry them till golden brown and drain the excess oil.
• Leave them as it is in room temperature for 1 hour to cool completely.
• Later do store in an air tight container for future use.

Rice Flour Method

• Wash and soak the rice for 2 hours minimum.
• Drain excess water and spread on a cloth for 30 minutes.
• When rice is not stick to your hands, do grind them to fine flour.
• Sieve it and again powdered the grainy rice.
• So once flour is ready add red chili powder, butter, ajwain, sesame seeds, salt and urad flour to it.
• Gradually add water I have used 1-2 Tbsp less than 1.5 cups of water to make smooth dough.
• Check salt and add a small portion of dough to the murukku press.
• For small chakli use small and minimum holes and in the video I have blocked few holes and tried, so I got murukkus as shown in the below picture.
• Either make designs directly in oil or on plate and shift to the hot oil.
• Fry them till golden brown and drain the excess oil.
• Leave them as it is in room temperature for 1 hour to cool completely.
• Later do store in an air tight container for future use.

Recipe Card

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Sona Masoori Murukku

Servings: 600 Grams

Author: Sangeetha Priya

Ingredients

• Sona Masoori or Raw Rice – 2 Cup yields approx 4 Cups of Flour
• Room temperature Butter – 3 Tbsp
• Urad Flour – 1 Cup
• Ajwain – 2 tsp
• Red Chillis – 5 Numbers or Red Chili Powder – 1/2 Tbsp
• Sesame Seeds – 2 tsp

Instructions

Ground Batter Method

1. Wash and soak the rice for 2 hours minimum.
2. Meanwhile you can dry roast the whole gota or urad dal with red chilis and powder it to fine.
3. Either using mixie or wet grinder grind the batter with necessary water to very smooth consistency (check the video) and add salt while grinding, it takes approximately 40-45 minutes.
4. Once done add butter, Ajwain, Sesame seeds, Urad Flour and mix all together well to a soft, non sticky dough.
5. If using electric mixer do use the hook attachment.
6. Check salt and add a small portion of dough to the murukku press.
7. I have shown several designs in the video, for small chakli use small holes anyways the urad flour makes the murukku raise in its texture.
8. Either make designs directly in oil or on plate and shift to the hot oil.
9. Fry them till golden brown and drain the excess oil.
10. Leave them as it is in room temperature for 1 hour to cool completely.
11. Later do store in an air tight container for future use.

Rice Flour Method

1. Wash and soak the rice for 2 hours minimum.
2. Drain excess water and spread on a cloth for 30 minutes.
3. When rice is not stick to your hands, do grind them to fine flour.
4. Sieve it and again powdered the grainy rice.
5. So once flour is ready add red chili powder, butter, ajwain, sesame seeds, salt and urad flour to it.
6. Gradually add water I have used 1-2 Tbsp less than 1.5 cups of water to make smooth dough.
7. Check salt and add a small portion of dough to the murukku press.
8. For small chakli use small and minimum holes and in the video I have blocked few holes and tried, so I got murukkus as shown in the below picture.
9. Either make designs directly in oil or on plate and shift to the hot oil.
10. Fry them till golden brown and drain the excess oil.
11. Leave them as it is in room temperature for 1 hour to cool completely.
12. Later do store in an air tight container for future use.

Recipe Notes

Tips and Variations

1. If you either reduce the quantity of butter or urad flour then the chakli turns hard.
2. After tasting if you feel murukku its hard do add either butter or urad flour to the dough to make them soft.
3. Always take a small portion and cover the remaining dough.
4. While making in large batch at the end the murukku dough may gets dry if it happens sprinkle water and bring back to right consistency.
5. Even when you feel hard to press the dough in the chakli mold then obviously it needs more water.
6. For the same recipe instead of homemade batter or rice flour you can use instant rice flour, in that case please increase the butter quantity to 4 tbsp.

Video Tutorial

Tips and Variations

1. If you either reduce the quantity of butter or urad flour then the chakli turns hard.
2. After tasting if you feel murukku its hard do add either butter or urad flour to the dough to make them soft.
3. Always take a small portion and cover the remaining dough.
4. While making in large batch at the end the murukku dough may gets dry if it happens sprinkle water and bring back to right consistency.
5. Even when you feel hard to press the dough in the chakli mold then obviously it needs more water.
6. For the same recipe instead of homemade batter or rice flour you can use instant rice flour, in that case please increase the butter quantity to 4 tbsp.