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Chakkilalu (Kai Murukku)


Ingredients forChakkilalu (Kai Murukku)                         

  • Half kg rice
  • 1 cup sesame seeds
  • 2 tea spoons carom seeds
  • Salt to taste
  • 2 table spoons Butter
  • Oil for deep fry


Soak rice over night.  Next day drain the rice and spread on a cotton cloth.  When the rice is slightly wet grind to fine powder in a mixie.   Sieve the flour and take it into a large bowl.  To it add salt, butter, sesame seeds and carom seeds.  Mix well and make a stiff but smooth dough adding sufficient water.

Chakkilalu (Kai Murukku)

Now take a small lemon size ball of the dough, using your index and thumb fingers and make chakkilalu  (like sprial rope) in a circular motion. (It may be little hard, but after two or three chakkilalu, it would be easy) Make all the chakkilalu in the same manner and place them on a damp cloth  as shown in the picture.

Heat oil in a pan for deep fry.  Now deep fry the prepared chakkilalu until golden brown color.  Drain on a kitchen paper and store in an air tight container.

Chakkilalu (Kai Murukku)

By Mrs S, Swarnalatha,
Nallakunta, Hyderabad
Edited by Mrs Uma Ramana
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