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    Home » snack » Semiya Janthikalu ( Murukulu )

    Last Updated: July 17, 2020 | First Published on: July 6, 2010 by Hari Chandana Ponnaluri

    Semiya Janthikalu ( Murukulu )

    7 shares
    Semiya Janthikalu ( Murukulu, Murukku, Chakli )
    Ingredients :Vermicelli (Semiya) : 1 cup
    Rice Flour : 2 cups
    Ajwain seeds : 1 tsp
    Red chilli powder : 1 tsp
    Salt to taste
    Oil for deep frying
    Vermicelli Murukku
    Method :

    Soak the vermicelli in 1 ½ cups of water for 2 hours. Now mash the soaked vermicelli with fingers and add the rice flour, ¼ cup of hot oil, salt, ajwain and red chilli powder to it. Mix well and knead a soft dough. Heat oil for deep frying. Fill the chakli maker with the dough and press the chakli maker over the oil. Make small round chakli. Deep them until light golden color on both sides. Remove from the oil and store in a air tight container.

    7 shares

    Filed Under: snack, Uncategorized Tagged With: deepfried, riceflour, vermicelli

    Reader Interactions

    Comments

    1. Pavithra Srihari says

      July 07, 2010 at 7:56 am

      u kneaded the dough so well that all vermicillis are disappeared into rice flour ? great job and I have never heard murukku with vermicilli .. looks perfect

      Reply
    2. AvanthiRao says

      July 07, 2010 at 8:46 am

      innovative chakki with Semiya 🙂

      Reply
    3. Shama Nagarajan says

      July 07, 2010 at 11:42 am

      yummy crunchy snack..looks perfect

      Reply
    4. Nitha says

      July 07, 2010 at 8:18 pm

      never heard of vermicelli in muruku.. looks great though..

      Reply
    5. Premalatha Aravindhan says

      July 07, 2010 at 11:02 pm

      Murukku luks perfect dear! too gud idea,using the vermicelli…will try it.

      Reply
    6. Manju says

      July 08, 2010 at 6:49 am

      I prepared this chakli..its taste will double if we soak vermicelli in curd..

      Reply
    7. radha says

      July 11, 2010 at 5:24 pm

      I think I shall make this. I have vermicelli at home, and no one wants to eat upma. Might as well put it to better use.

      Reply
    8. DRY GROUNDNUT CHUTNEY says

      July 20, 2010 at 12:33 pm

      Hi Hari,

      I am prathiba from "The indian food court". I add raw oil in place of hot oil to the dough. I also add jeera in place of ajwain. I am yet to put up the recipe.You do have a wonderful blog!!!!

      Reply
    9. Sailaja Damodaran says

      May 25, 2011 at 7:25 pm

      Super recipe,i tried it today turned out crispy & tasty.Will upload it sometime in my blog.

      Reply
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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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