Thinai murukku | Foxtail millet chakli[Chakralu]-How to make-Step by step photos

Cuisine Style: TamilNadu, south India | Preparation & Cooking Time: 15 minutes | To Serve: 2 | Take with: Curd rice, tea, coffee | Type: Easy diwali snacks or crisps

Ingredients

• Thinai maavu [Foxtail millet flour] – ½ cup
• Rice flour [Arisi maavu, chawal ka atta ]– ¼ cup
• Roasted gram [pottukadalai, porikadalai] – 2 tbsp [Optional]
• Gram flour – 1 tbsp
• Red chilli powder – 1 tbsp
• Cumin seeds [jeera] – 1 tbsp
• Asafetida a pinch
• Ghee – 1 tbsp
• Oil for deep frying
• Salt to taste
• Hot or Warm Water as needed

Preparation Method

• In a mixer jar add roasted gram grind to smooth powder then sieve it to avoid lumps.
• In a bowl add foxtail millet flour, rice flour, gram flour, pottu kadalai podi/ powder, asafetida, cumin seeds, salt & ghee mix well
• Then add warm water mix well, knead it & make soft dough [It should be soft & non sticky].
• Pour ¼ tsp of oil cover it & keep it aside.
• Heat enough oil in a pan, take murukku mould plate then place it in a muruku kuzhal.
• Fill the prepared dough in a muruku kuzhal [one handful] & just press out or squeeze over the ladle & deep fry till crisp on medium hot oil.
• Flip over & fry another side.
• Once it ready or the oil sound disappears then take it out & drain on absorbent paper.
• Leave it for room temperature [Apr. 2 min]. Then store in an airtight container

How to make Thinai murukku / Foxtail millet chakli-Step by step photos

In a bowl add rice flour, foxtail millet flour

Add roasted gram flour

Add cumin seeds, ghee, red chilli powder, asafetida and salt mix well then add water make soft dough.

Thinai murukku dough is ready, pour 1 tbsp oil & knead it again

Put dough in a murukku kuzhal & gently press

Squeeze on the ladle

Heat oil in a pan then deep fry till crisp on both sides

Now its ready take it out

Drain on absorbent paper and let it cool

Foxtail millet murukku is ready store in an airtight container