The first sign of Diwali in our kitchen is not the rangoli. It is the murukku press clamped to the counter and a bowl of dough that smells like butter, ajwain, and warm spices. This rice flour chakli (murukku) is the batch I reach for when I want crisp spirals without soaking urad dal overnight.
Rice flour chakli here gets real structure from one full cup of roasted chana dal ground fine and sieved, not just a spoonful tossed in for color. That dal powder helps the dough hold a clean star shape in the press and gives a shatter-crisp bite once the spirals cool. Butter and hot water bring everything together into a firm, pliable dough that fries evenly.
If you are building a chai-time spread, pair these with vegetable pakora on rainy evenings, onion pakora when you want something quicker, or crispy poha cutlet for a lunchbox that does not need a deep fryer. For a bigger party tin, mixed veg cutlet rounds out the table nicely.
Warm your oil, set out the press, and we will pipe spirals that stay crunchy in an airtight jar for weeks.
Chakli vs murukku: same snack, different names
In Gujarat and Maharashtra we often say chakli or chakri. In Tamil Nadu and Karnataka the same star-pressed, deep-fried spiral is murukku. The shape comes from a murukku maker with a star disk; the flavor in this version is North-Indian leaning with Kashmiri chilli, hing, and ajwain.
You will see recipes that lean on urad dal flour. This one is intentionally rice flour forward with roasted chana dal powder for binding. That is why it behaves more like an instant chakli on a busy festival week, while still tasting homemade.
Why this rice flour chakli works
- Generous roasted chana dal: One cup ground and sieved adds protein, nuttiness, and a dough that does not crumble in the press
- Butter + hot water knead: Soft butter and just enough hot water make a stiff, non-sticky dough
- Spice stack that reads on the palate: Kashmiri chilli for color, ajwain and cumin for warmth, hing for depth
- Fine rice flour: Use store-bought fine rice flour; coarse flour cracks when extruded
- Festival and everyday friendly: Pack in a steel dabba for Diwali gifting or serve with masala chai on a Sunday
Tips from my kitchen
Sieve the dal powder twice if your grinder runs warm. Clumps block the press and leave rough edges on the spiral.
Dough feel: It should resemble stiff playdough. If it sticks to your palm, work in one tablespoon of rice flour. If it cracks when you pipe, add hot water one tablespoon at a time.
Oil temperature: Drop a tiny pinch of dough in the oil. It should rise within a few seconds, not brown instantly. Too cool and the chakli absorbs oil; too hot and the outside darkens before the center cooks.
Pipe and cut: Press directly into the oil, or pipe coils onto greased parchment and slide them in gently. I keep coils about two and a half inches wide so they cook through without burning tips.
Mistake I made once: My first batch was soft the next morning because I added the full two and a quarter cups of hot water at once. The second batch used about two cups plus two tablespoons, and the spirals stayed crisp after cooling.
Serving, storage, and pairings
Serve warm or at room temperature with chai. For a Gujarati-style snack plate, add methi thepla on the side for a savory contrast.
Cool completely on a rack before storing. Pack in an airtight steel or glass container at room temperature up to two to three weeks if humidity is low. In humid climates, consume within ten days for the best crunch.
Rice Flour Chakli (Murukku) with Roasted Chana Dal
Ingredients
For the dry mix
- 3 cups fine rice flour
- 1 cup roasted chana dal ground to a fine powder and sieved
- 1/4 cup besan gram flour
- 2 tablespoons white sesame seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon carom seeds ajwain
- 1/2 teaspoon hing asafoetida
- 1/2 teaspoon turmeric powder
- 1 1/2 tablespoons Kashmiri red chilli powder
- Salt to taste
To bring the dough together
- 4 tablespoons butter softened at room temperature
- About 2 1/4 cups hot water, added gradually as needed
For frying
- Neutral oil for deep frying (enough for a 2-inch depth in the kadai)
Instructions
Prep the roasted chana dal powder
- If using whole roasted chana dal, cool it completely after any home roasting.
- Grind to a fine powder in a spice grinder. Sieve through a fine mesh strainer. Measure 1 cup sieved powder for the dough.
Make the dough
- In a wide bowl, whisk rice flour, sieved chana dal powder, besan, sesame seeds, cumin, ajwain, hing, turmeric, Kashmiri chilli, and salt until evenly mixed.
- Rub in softened butter with your fingertips until the mixture looks sandy.
- Add hot water gradually, mixing after each addition, until the dough comes together. You may not need the full 2 1/4 cups. The dough should be firm, smooth, and not sticky.
- Knead two to three minutes, cover with a damp cloth, and rest ten minutes.
Shape and fry
- Heat oil in a heavy kadai over medium heat until a tiny pinch of dough rises steadily (about 350 to 360°F / 175 to 180°C).
- Grease the murukku press and fill with dough. Pipe spirals directly into the oil, or onto greased parchment and slide in carefully.
- Fry two to three spirals at a time without crowding. Cook until golden and crisp, turning once, about two to three minutes per side depending on size.
- Drain on a wire rack. Cool completely before storing.
- Repeat with remaining dough, keeping finished chakli on the rack so steam does not soften them.
Notes
FAQs
Can I bake or air-fry these instead of deep frying?
Not tested here. Chakli needs hot oil to set the star ridges and hollow center. Baking tends to dry the spirals without the same snap.
Can I use store-bought rice flour?
Yes. Choose a fine, smooth rice flour labeled for murukku or chakli. Coarse homemade rice flour often breaks in the press.
What if I do not have roasted chana dal?
Roast raw chana dal in a dry pan until golden and aromatic, then cool completely before grinding. Do not skip the sieve step.
Can I make the dough ahead?
You can mix the dough and rest it covered thirty minutes at room temperature. Longer refrigeration can dry the dough; bring it to room temperature and knead in a teaspoon of hot water if needed.
Why did my chakli spread in the oil?
The dough was too soft or the oil was not hot enough. Add rice flour by the tablespoon, re-test the oil with a pinch of dough, and pipe a smaller test coil.
Is this recipe vegan?
Use softened vegan butter or neutral oil in place of dairy butter. The rest of the ingredients are plant-based.
If you make this rice flour chakli, tell me in the comments: do you call it chakli or murukku in your family, and which star disk do you use on the press?
Made this? Share a photo and tag @petitepaprika on Instagram. I love seeing your kitchen creations!
