Go Back

4.34 from 3 votes
Print Pin

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

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

  1. While making murukku dough always add water gradually and knead the dough. Make a nonstick pliable dough
  2. If the dough cracks, it will be hard to press the murukku. Also, murukku might turn hard
  3. 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
  4. Preferably leave a minute after pressing the murukku on the ladle and then fry, it holds the shape well
  5. Check the oil before frying the murukku, if the oil is extremely hot murukku will drink more oil
  6. Always keep enough oil to fry else murukku won't fry properly
  7. You can use sesame seeds, cumin seeds, etc of your choice
  8. Carefully flip the murukku to avoid hot oil getting spilled
  9. Avoid adding extra oil/ butter to the dough as murukku will disintegrate will frying
  10. Always cover the murukku dough with a damp cloth to avoid drying
  11. 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
  12. I used the regular 5 eyed thenkuzhal plate for pottukadalai murukku, but you can also use the star-shaped ones too
  13. Always fill the murukku press with  ¾th of the dough
  14. Avoid crowding the oil for all the murukku to fry evenly fry 2 or 3 murukkus at a time
  15. Always drain the murukku in a paper towel and cool it down before transferring it to the airtight container
  16. If the murukku disintegrates in oil sprinkle little oil and make a pliable dough
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!