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 MurukkuMethod :
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.
Pavithra Srihari says
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
AvanthiRao says
innovative chakki with Semiya 🙂
Shama Nagarajan says
yummy crunchy snack..looks perfect
Nitha says
never heard of vermicelli in muruku.. looks great though..
Premalatha Aravindhan says
Murukku luks perfect dear! too gud idea,using the vermicelli…will try it.
Manju says
I prepared this chakli..its taste will double if we soak vermicelli in curd..
radha says
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.
DRY GROUNDNUT CHUTNEY says
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!!!!
Sailaja Damodaran says
Super recipe,i tried it today turned out crispy & tasty.Will upload it sometime in my blog.