Pottukadalai murukku | murukku recipe | easy pottukadala murukku | pottukadalai butter murukku | easy murukku recipe | rice flour chakli | Thenkuzhal murukku recipe | Pottukdalai Thenkuzhal | roasted gram murukku | Dalia murukku | instant murukku | pottukadalai thenkuzhal | easy murukku recipe | Diwali bakhsanam | Diwali savory recipes | festival savory | gokulashtami quick, and tasty murukku recipes with step-by-step pictures and video recipe. Check out the Pottukadalai murukku recipe and if you like the video pls SUBSCRIBE to my channel.
Pottukadalai murukku | murukku recipe | easy pottukadala murukku | pottukadalai butter murukku | easy murukku recipe | rice flour chakli | roasted gram murukku | Dalia murukku | instant murukku | pottukadalai thenkuzhal | easy murukku recipe | Diwali bakhsanam | Diwali savory recipes | festival savory | gokulashtami quick, and tasty murukku recipes prepared with store-bought rice flour / Idiyappam flour / arisi maavu, roasted gram flour/ pottukadalai maavu / Dalia flour, and butter/ hot oil. Easy instant murukku recipe without any roasting and soaking. It is a popular tea-time/coffee-time South Indian snack recipe. Simple tasty crispy and crunchy snack recipe are also widely prepared during festive seasons like Diwali/ Deepavali, Ganesh Chaturthi, Krishna Jayanthi / gokulashtami / Janmashtami, karthigai, etc. This is one such no-fail murukku recipe.
Should I measure pottukadalai or pottukadalai powder?
The measurement of rice flour is proportional to the roasted gram flour, not the roasted gram. 5:1 rice flour to pottuladalai maavu results in best crispy tasty pottukadalai murukku
Murukku maker for pottuladalai murukku
To prepare a homemade murukku recipe, we need a murukku press (commonly known as murukku achu or "Sev Sancha"). Traditionally it is made out of brass but nowadays stainless murukku achu is widely available. Outside India, murukku maker is available in Indian stores and on Amazon.com. Murukku achu comes with various attachments. To make pottukadalai murukku you can use dots or stars
Should I make rice flour at home for pottuladalai murukku?
Traditionally murukku is made after grinding rice. But to make it fast, I have used store-bought rice flour. Choose a fine rice flour for the best results. Idiyappam flour can also be used for murukku. Instant homemade crispy pottukadalai thenkuzhal without compromise in taste.
Should I roast pottukadalai?
No, you need not roast pottukadalai for the murukku. Grind the roasted gram into a fine powder and use it as-is for the murukku.
Can I skip carom seed?
I have used carom seems for extra flavor. Instead, you can use black sesame seeds, white sesame seeds, or cumin seeds according to your preference.
Can I skip butter for pottukadalai murukku?
Little butter gives a nice texture and taste to the murukku thenkuzhal recipe. But if you are planning to make vegan murukku skip the butter and use 2 tablespoon hot oil instead of butter. Personally, I like butter flavor hence I add in my all savory like seedai, thattai, ribbon. Avoid adding more butter as it will affect murukku texture. Murukku might disintegrate.
Should I add butter and oil for murukku?
Yes, it helps for the crispy murukku. If you are vegan use 2 tablespoon hot oil instead of butter. Fat content (oil/ butter) helps for the perfect murukku. If you skip it you will end up with hard murukku
What should be the consistency of pottukadalai murukku dough?
Tight dough makes it difficult to press through the mold, it will cause murukku to break while it is pressed through the press. Also with too much water in the dough, chakli will absorb a lot of oil while frying also murukku won't retain the shape. Make the right consistency pliable dough
How to check if the oil is at the right temperature?
Check the oil temperature by adding a small piece of the dough. If the dough comes up gradually and steadily on top, the oil is hot enough to fry. If it comes up too quickly, then the oil is too hot. Simmer and adjust to the right temperature. If it settles down at bottom of Kadai or comes up very slowly, the oil is not hot enough, so increase the heat.
Shelf Life for pottukadala murukku
Murukku stays fresh and crispy for up to 2 weeks. Always store in a clean airtight container. I prefer to keep them in stainless dhabba. Let the murukku cool completely then close with the lid.
How to achieve the cream color murukku?
Roasted gram gives an amazing cream color to the murukku. If you are making a large quantity of murukku make the dough in batches to avoid browning. If the dough is kept for a long time murukku will turn brown. Also, avoid heating the oil too high as it might affect the murukku color and taste.
Can I add chili powder?
Traditionally pottukadalai murukku is prepared without chilli powder to retain the color and taste. However, you can add fine chilli powder/ pepper powder according to your taste.
INDIAN SAVORY BAKSHANAM
AFTER SCHOOL SNACKS IN TMF
BAKED INDIAN SNACKS IN TMF
FILTER COFFEE WITHOUT CHICORY
Ingredients
- 1/4 cup Pottukadalai powder | roasted split gram
- 1 + 1/4 cup Rice flour
- 1 tablespoon Butter
- 1 tablespoon Oil
- 1/2 teaspoon Carom seeds / omam / Ajwain
- Required Salt
Instructions
- Firstly fine powder the pottukadalai in a small mixie jar
- Secondly, heat oil in a deep pan for frying murukku
- Meanwhile, prepare the dough. In a wide mixing plate add ground pottukadalai flour, rice flour, salt, carom seeds, and hing; mix well
- Add softened butter and mix well. rub and crumble the flour well between your hand
- Furthermore, add hot oil from the Kadai and mix well
- Gradually add water little by little until you form a pliable dough (smooth, non-sticky dough)
- Cover the dough with a damp cloth or damp kitchen towel
- Furthermore, take 3 or 5 eyed thenkuzhal plate (I used 5) . you can also use star-shaped ones) and fix it to the murukku maker
- Grease the murukku maker with some oil. This prevents the dough from sticking to the mold
- Pinch a portion of the dough and roll into a cylindrical shape out of dough and place the dough inside the maker
- Furthermore, place the other part on top of it
- Press murukku on greased ladles and leave it for a minute
- Make sure oil is hot enough by dropping a small piece of dough, it should come up in few seconds
- Carefully slide the ladle to the hot oil and remove the ladle after few seconds (around 15 seconds)
- Avoid crowding the oil. Based on the pan width fry 2 or 3 murukku at a time
- After adding the murukku, avoid flipping them immediately with the slotted ladle as they tend to break. Let the froth vanish and at one stage oil stops bubbling, flip over the murukku and fry on the other side
- Once the sizzling sound stops, and bubbles reduce carefully remove using a slotted ladle and drain excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel
- For other batches of murukku, press and keep the other batch murukku on the ladle and keep it ready. After removing the fried murukku slide the batch. Repeat the same process for the entire dough
Video
Notes
- While making murukku dough always add water gradually and knead the dough. Make a nonstick pliable dough
- If the dough cracks, it will be hard to press the murukku. Also, murukku might turn hard
- You can also press pottukadalai murukku directly in hot oil but to avoid the oil steam and for murukku to hold its shape I would recommend pressing the murukku on the ladle
- Preferably leave a minute after pressing the murukku on the ladle and then fry, it holds the shape well
- Check the oil before frying the murukku, if the oil is extremely hot murukku will drink more oil
- Always keep enough oil to fry else murukku won't fry properly
- You can use sesame seeds, cumin seeds, etc of your choice
- Carefully flip the murukku to avoid hot oil getting spilled
- Avoid adding extra oil/ butter to the dough as murukku will disintegrate will frying
- Always cover the murukku dough with a damp cloth to avoid drying
- If you are making a large quantity of murukku always prepare the dough in a smaller batch. The dough kept for long time results in a dark brown murukku
- I used the regular 5 eyed thenkuzhal plate for pottukadalai murukku, but you can also use the star-shaped ones too
- Always fill the murukku press with ¾th of the dough
- Avoid crowding the oil for all the murukku to fry evenly fry 2 or 3 murukkus at a time
- Always drain the murukku in a paper towel and cool it down before transferring it to the airtight container
- If the murukku disintegrates in oil sprinkle little oil and make a pliable dough
Ingredients:
1/4 cup Pottukadalai powder | roasted split gram
1 + 1/4 cup Rice flour
1 tablespoon Butter
1 tablespoon Oil
1/2 teaspoon Carom seeds / omam / Ajwain
Required Salt
How to make pottukadalai murukku with step by step pictures
- Firstly fine powder the pottukadalai in a small mixie jar
- Secondly, heat oil in a deep pan for frying murukku
- Meanwhile, prepare the dough. In a wide mixing plate add ground pottukadalai flour, rice flour, salt, carom seeds, and hing; mix well
- Add softened butter and mix well. rub and crumble the flour well between your hand
- Furthermore, add hot oil from the Kadai and mix well
- Gradually add water little by little until you form a pliable dough (smooth, non-sticky dough)
- Cover the dough with a damp cloth or damp kitchen towel
- Furthermore, take 3 or 5 eyed thenkuzhal plate (I used 5) . you can also use star-shaped ones) and fix it to the murukku maker
- Grease the murukku maker with some oil. This prevents the dough from sticking to the mold
- Pinch a portion of the dough and roll into a cylindrical shape out of dough and place the dough inside the maker
- Furthermore, place the other part on top of it
- Press murukku on greased ladles and leave it for a minute
- Make sure oil is hot enough by dropping a small piece of dough, it should come up in few seconds
- Carefully slide the ladle to the hot oil and remove the ladle after few seconds (around 15 seconds)
- Avoid crowding the oil. Based on the pan width fry 2 or 3 murukku at a time
- After adding the murukku, avoid flipping them immediately with the slotted ladle as they tend to break. Let the froth vanish and at one stage oil stops bubbling, flip over the murukku and fry on the other side
- Once the sizzling sound stops, and bubbles reduce carefully remove using a slotted ladle and drain excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel
- For other batches of murukku, press and keep the other batch murukku on the ladle and keep it ready. After removing the fried murukku slide the batch. Repeat the same process for the entire dough
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