Pottukadalai murukku is the simple murukku to
prepare. Easy and crispy snacks recipe for festivals.
Preparation time: 10mins
Cook time: 30mins
Total time: 40mins
Serves: 6
Cuisine: Indian
Type: Snacks
Author: Nivi Marshal
Ingredients:
Rice Flour – 2 cups
Pottukadai flour/Roasted gram flour – ½ cup (Max 1
cup)
Hot oil – 2 tbsp
Sesame seed/ellu – ¼ tsp
Ajwain/ Omam – ¼ tsp
Salt – As required
Water – As requied
Oil – For frying
*1cup=185ml
*1cup=185ml
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| Pottukadalai_Murukku |
How to prepare Roasted Gram Murukku:
- Dry roast the rice flour in low flame till it becomes hot to touch. Add all the dry ingredients in a mixing bowl and mix well. Now add hot oil in it and mix it.
- Add required water to the ingredients and knead the dough till soft.
- In a kadai add the oil and heat it. Drop a pinch of dough, the dough should rise slowly and steady. (If the dough rises immediately the oil is too hot, switch off the flame for a minute and the proceed with checking again)
- In the murruku press grease oil and fill with dough 3/4th level, use the thenkuzhal disc or star disc press to prepare murukku.
- Press the murukku directly into the oil and cook in medium flame. Once the sizzling sound and bubbles stops the murukku is ready.
Tips:
- Dont add too much oil in dough, which will make murukku oily. Make sure oil is hot enough to fry them, if oil is not hot murruku will drink oil. If adding more oil in between wait till the oil heat up before adding next batch.
- Dont over crowd the oil with murukku. Fry batch by batch.Keep the remaining batter covered till you fill them in mould.
- If the murukku is breaking while pressing add little more water to the dough. If the dough contains more water the murukku will absorb more oil, in that case add little more rice flour to the dough and knead it. If the murukku is too hard to bite add little more hot oil to the dough and knead.
- Dont add too much roasted gram flour than mentioned quantity, it will end up with soft and oily murukku.
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