KAI MURUKKU ( HAND MADE CHAKKILI)

This is a very old traditional way of preparing chakkili in India. Chakkili / murukku is all time favorite to all age group people. It is prepared in so many designs and in many ways. So many new equipments have arrived to make it fast and easy in larger quantity. But still this hand made chakkili have its own, recognisation. So many of them are in the thought, as its tough to do. But everything comes in practice. Very simple ingredients, very simple method, very simple to crunch up the snack.  I always think, this is one of our tradition, we should save and pass to other generation. So lets everyone try and make it to success.
The ingredients and proportions are changed from one house to another house. This is the method, my ancestors, practised. 

Ingredients :

1. Boiled rice - 1 cup
2. Fried gram  powder - 1/4 cup ( pottu kadalai powder / chutney dhal powder)
3. Salt - as required
4. Seasme seeds - 1/2 tbs
5. Oil - for deep frying
6. Butter - 1 tbs

Method:

1. Soak rice for 2-3 hours in the water. After soaking, grind it finely in a blender with lesser quantity of water. The consistency of the batter should be little bit loose than the thick paste consistency.

2. Put the fried gram in a blender and powder it  dry without adding any water. It should be a fine powder.

3. Mix the fried gram powder, salt, sesame seeds and butter to the rice batter  and blend it well.

4. The consistency of the batter should be smooth enough  for you to circle. The procedure is to use the thumb finger and the nearby two fingers to hold the required batter for 1 chakkili and to keep on spinning the fingers to get the full circle. Normally the chakkili has a minimun of 3 circles.

5. You can prepare nearly 20 - 25 chakkili in a clean, wet, white cloth.

6. Heat oil in a pan. Once the oil gets heated, take a scoop of hot oil carefully and add it to the chakkili batter and knead it. 

7. Heat oil in a pan for deep frying. Once the oil gets heated, drop the chakkili one by one to the pan. Drop the number of chakkili according to the size of the pan, without over laying.

8. Once the oil bubbling stops and the chakkili started to float without any sounds, you can remove the chakkili from the pan. Once all the chakkili are ready and cooled, you can store it in a air tight container.

I have attached one video link from you tube, which might be useful for you to make hand made chakkili easier.
http://www.youtube.com/watch?v=QIsoQpGgcZI

Note :
1. you can add even red chilli powder with this batter, to have spicy chakkili.
2. The consistency of the batter is important. You can even use the same batter to a chakkili maker and do as the regular chakkili.