Pottukadalai murukku recipe with step by step photos. Sharing some easy snack recipes that you can make in no time and store for few days. Festival season is just around the corner and it would be very handy to make and store some easy snack recipes for unexpected guests, also such snacks are easy to pack and gift.
Pottukdalai murukku or roasted gram flour murukku is a very quick and easy murukku that we grew up eating. The addition of pottukadalai makes this murukku very crispy and light even without any butter. Generally this murukku is made without any chilli powder so it will be very white. But whenever I make I add a dash of chilli powder and omam (ajwain seeds) for a sharp taste.
To make pottukadalai murukku, along with roasted gram, rice flour is needed. You can use homemade rice flour or very fine rice flour (kozhukattai flour readily available). Instead of butter some very hot oil is used in this pottukadalai murukku for fat.
Tips for making murukku
1. Why is Murukku is very soft- The fat content, butter is more than needed. If you add more butter than needed, the murukku will turn soft.
2. My Murukku is very hard, not crispy-Fat content is less.
3. Murukku breaks while pressing, water is less in the dough. If the dough is very tight, the murukku will break while pressing.
4. Why Murukku does not retain shape after sliding in the hot oil-Water is more in the dough.
6. Chakli or Murukku is very light in color and not crispy- Oil temperature is less.
7. Murukku turns very dark, oil is very hot than needed.
Now coming back to pottukadalai murukku recipe, here is how to make this easy murukku. Serve as a snack with coffee or store airtight and enjoy when you feel like 🙂
If you are looking for more murukku recipes do check butter murukku, kodubale, potato murukku
pottukadalai murukku recipe with step by step pictures
1. Begin by heating oil for deep frying. Take roasted gram in a dry grinder jar and grind to a fine powder. measure 1/2 cup of roasted gram flour and take in a mixing bowl.
2. Add 2 1/2 cups rice flour to it and mix well.
3. Add 3 tablespoons of oil that is getting heated and add to the flour mixture. Add omam seeds, chilli powder,asafoetida, salt. Mix well so that the oil gets well distributed.
4. Add about 2 cups water and knead to smooth dough. The dough should be little loose than poori dough but not as soft as chapathi dough. ( this comes by practice)
5. Take a murukku press with star shaped plate. Grease the inside of the press with oil.
6. Fill about 3/4 of the press with prepared dough.
7. Now you can directly press murukku into the hot oil, though the shape may not be perfect, this method is very easy and less vessels to clean, I always press in hot oil only. if you want you can also make murukku in a separate plate or ladle and slide carefully into hot oil.
8. Press 2 or 3 murukku at a time and deep fry. Once the drop the muruuku there will be sizzling sound. Make sure you fry in medium high flame till the sound ceases. The murukku should be golden brown from all the sides.
9. Store pottukadalai murukku in airtight box and serve as needed.
Pottukadalai murukku recipe card below:
Pottukadalai murukku recipe | Easy snack recipes
1 CUP = 250 ml
Ingredients
- 2 1/2 cups rice flour
- 1/2 cup roasted gram flour
- 1/2 teaspoon carom seeds
- 1/2 teaspoon chilli powder
- 3 tablespoons very hot oil
- Salt
- 2 cups water approximate
Instructions
- Murukku is very soft- The fat content, butter is more than needed. If you add more butter than needed, the murukku will turn soft.
- Murukku is very hard, not crispy-Fat content is less.
- Murukku breaks while pressing, water is less in the dough. If the dough is very tight, the murukku will break while pressing.
- Murukku does not retain shape after sliding in the hot oil-Water is more in the dough.
- Murukku is very light in color and not crispy- Oil temperature is less.
- Murukku turns very dark, oil is very hot than needed.
- Now coming back to pottukadalai murukku recipe, here is how to make this easy murukku. Serve as a snack with coffee or store airtight and enjoy when you feel like 🙂
- If you are looking for more murukku recipes do check butter murukku,kodubale,potato murukku
- pottukadalai murukku recipe with step by step pictures
- Begin by heating oil for deep frying. Take roasted gram in a dry grinder jar and grind to a fine powder. measure 1/2 cup of roasted gram flour and take in a mixing bowl.
- Add 2 1/2 cups rice flour to it and mix well.
- Add 3 tablespoons of oil that is getting heated and add to the flour mixture. Add omam seeds, chilli powder,asafoetida, salt. Mix well so that the oil gets well distributed.
- Add about 2 cups water and knead to smooth dough. The dough should be little loose than poori dough but not as soft as chapathi dough. ( this comes by practice)
- Take a murukku press with star shaped plate. Grease the inside of the press with oil.
- Fill about 3/4 of the press with prepared dough.
- Now you can directly press murukku into the hot oil, though the shape may not be perfect, this method is very easy and less vessels to clean, I always press in hot oil only. if you want you can also make murukku in a separate plate or ladle and slide carefullu into hot oil.
- Press 2 or 3 murukku at a time and deep fry. Once the drop the muruuku there will be sizzling sound. Make sure you fry in medium high flame till the sound ceases. The murukku should be golden brown from all the sides.
- Store pottukadalai murukku in airtight box and serve as needed.
Notes
2.With the given amount of chilli powder, murukku will not be spicy, if you want spicy snack increase the amount of chilli powder.
3. You can use any plate instead of star shaped plate.
Nutrition
Mohan says
crunchy yummy tea time snack.