Challa murkulu recipe
Challa murkulu recipe is a deep-fried snack made with rice flour and sour curd. Murukulu are the best tea-time snacks. Generally, murukulu are deep-fried savoury.
Ingredients
- 3 cups Rice Flour
- 1 tbsp Red Chilli Powder
- 1/2 tsp Carom Seeds/Ajwain
- 1 tsp Til/Sesame Seeds
- Salt to Taste
- Oil for Frying
- 1 1/2 Cup Sour Curd
Instructions
- Add rice flour, salt, and red chilli powder to a wide mixing plate or bowl.
- Add ajwain and sesame seeds too.
- Combine all of them together well.
- Whisk sour curd to make it thinner.
- Add whisked curd to the above rice flour mixture.
- Add little by little and mix it well.
- Once the curd is mixed well with the rice flour, add water slowly.
- While adding water gradually mix the rice flour and make a smooth dough.
- Keep kneading while adding water.
- Make smooth and pliable dough of it.
- Knead the dough until there won't be any cracks.
- Cover it with a damp cloth for 15 minutes.
- We get different sizes and varieties of perforated plates to make janthikalu.
- Fix one of them with the janthikalu maker. I prefer to use medium size holes plate.
- Grease murukku mould with oil.
- Knead a small portion of the dough and place it in the murukku mould.
- Gently place the top spindle over it and screw it.
- Using the lever on top of the murukku mould, press the dough to get murukku.
- Heat enough oil for frying in a kadai.
- Check the heat of the oil by dropping a small piece of the dough.
- If the oil starts sizzling means oil is enough hot for frying murukku.
- Slowly and carefully press the murukku into the hot oil.
- If you are scared of the oil heat, you can always press murukku in a dry cloth or on a plate.
- Then drop it in the hot oil using a spatula. Let the murukku cook on a low to medium flame.
- Turn it and cook for another 2 to 3 minutes or until the desired colour is reached. Remove from heat and transfer the murukku onto a kitchen tissue.
- Repeat the same way with rest of the dough.
- Serve challa murukku with a hot cup of coffee or tea.
Notes
- Knead the dough well to get a nice crispy muruku.
- Always use sour curd only.
- I always make curd at home so I will have it in my house around the clock.
- If you do not have curd at home you can always get it from outside.