Step-by-step
1
firstly, in a large kadai take 2 cup water and get to a boil.
2
once the water comes to a boil, add 1 cup rava slowly.
3
stir continuously while adding rava to avoid from any lump formation.
4
the rava starts to absorb water, now add 2 tbsp butter.
5
keep stirring until the rava absorbs water and starts to separates the pan.
6
transfer the rava dough to a large mixing bowl and cool slightly.
7
further add 2 cup rice flour, 1 tbsp sesame seeds, 1 tsp chilli powder, pinch hing and 1 tsp salt.
8
crumble and mix to form a moist flour.
9
add ¼ cup water and knead the dough.
10
knead to a smooth and soft dough adding water as required.
11
now take star mould and fix to the chakli maker.
12
grease the chakli maker with some oil. this prevents dough from sticking to mould.
13
furthermore, make a cylindrical shape out of dough and place the dough inside the maker.
14
tighten the lid and start preparing chaklis.
15
on the wet cloth or butter paper make small spiral shape chaklis by pressing.
16
seal the ends so that it doesn’t fall apart while deep frying.
17
take one murukku at a time and slide it into the hot oil. or bake in a preheated oven at 180-degree celsius for 15 minutes.
18
flip the murukku and fry on medium flame till they turn crispy from both sides.
19
furthermore, drain over a paper towel to remove excess oil.
20
finally, serve crispy and rava murukku / sooji chakli with masala tea or masala milk.
Video
Notes
- firstly, use fine rava as the dough will be smooth.
- also, make sure the rava dough does not contain any lumps.
- furthermore, deep fry on low to medium hot oil for at least 10-12 minutes.
- finally, rava murukku / sooji chakli stays good for 2 weeks in an airtight container.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/rava-chakli-recipe-rava-murukku/