Pottukadalai Murukku/ Chakli

Murukku is a South Indian snack typically prepared during festive seasons. You can find the traditional Murukku maker/press in almost every Tamil household and I have not come across a person who does not like this savory delicacy. This is a very easy recipe and if you follow the proportions, you cannot go wrong.



Rice flour – 1 cup
Roasted channa dal, powdered – 1/2 cup
Ghee – 2 tbsp
Hing/ Asafoetida – a pinch
Poppy seeds/ Khus khus – 1 tsp
Sesame seeds – 1 tsp
Salt – to taste
Warm water – approx. 1 cup
Oil – for deep frying

Yield: 12-15 nos


  • In a wide bowl, mix together the rice flour, roasted channa dal flour, hing, poppy seeds, sesame seeds and salt
  • Heat the ghee for 15-20 seconds in the microwave and pour it over the dry ingredients and mix well
  • Slowly start adding the warm water as required and knead the dough. The dough should be soft and little moist  








  • Heat oil in a deep pan/kadai
  • Fill the dough inside the murukku maker fitted with a 3-star plate/disc as shown below and press lightly onto a large spoon
  • In case they break while pressing, sprinkle some water on the dough and try again

IMG_3429 IMG_3430 IMG_3431 IMG_3432






  • Check if the oil is ready by dropping a small piece of the dough into the oil. It should rise to the surface immediately
  • Start sliding the murukkus from the spoon into the oil. Do not overcrowd them. I usually stick to two or three at a time
  • Fry until light golden brown and remove onto a paper towel
  • Once they cool down, transfer to an air-tight container

Tip: Do not leave the murukkus in the oil for too long in order to get a darkIMG_3439er color. They continue to cook for few seconds even after being removed from the oil and you will notice a change in color between the time you removed them from the oil to when they are completely cooled down.

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