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Avarekalu Murukku

Avarekalu / Hyacinth bean murukku or chakuli is glutenfree and vegan recipe. South Indian deep fried snack recipe. It is prepared using rice flour, avarekalu, cumin and spiced with red chilli powder.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Snack
Cuisine: karnataka
Keyword: avarekalu, deep fried, festival, Glutenfree, Karnataka, snacks, Vegan
Servings: 5 people


  • Avarekalu or Hyacinth bean - 1 cup (cooked and ground into paste)
  • Rice flour - 2 cups
  • Red chilli powder - 2 tsp
  • Cumin - 1 tsp
  • Refined oil (hot) - 4 tbsp
  • Salt as per taste
  • Refined oil for frying
  • Water as required


  • Take a big bowl, add avarekalu paste, mix in the rice flour, red chilli powder, cumin, salt as per taste. Mix everything and then pour hot oil on top of flour mixture.
  • Mix well with the tip of fingers to get crumb like flour. Now add little water at a time and prepare dough.
  • This dough can be pressed directly in hot oil or prepare chakuli on a parchment paper and then drop these slowly into hot oil.
  • Heat oil in a wok or deep kadai on high flame, check the hotness of oil by dropping a small pinch of dough into the oil, if this rises slowly from bottom to top, this indicates that the oil is ready for frying.
  • Now take a oil greased murukku presser, grease the mould with star plate. Next stuff the dough inside and press the murukku directly into the hot oil. Deep fry on medium flame until they turn golden in colour, as the sizziling sound stops, remove the murukku on kitchen tissue paper and after they cool, store in airtight container.




I have added red chili powder, you can also add pepper powder or chilli flakes.
Refined oil can be replaced with butter, mixing the flour and fat with finger gives the murukku a nice texture and crispiness.
Do not rest for long time, prepare the murukku immediately.
Deep frying the murukku on medium flame gives nice consistent colour and texture.
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