Are you
running out of time to make Diwali snacks? Then Pottukadalai murukku is the
right answer for you. You can use the store bought rice flour and mix it with pottukadalai
flour and few more ingredients and tada… your soft & crunchy murukku is ready in minutes. Pottukadalai
Murukku/Fried Gram Murukku is crunchy, crispy and delicious murukku and my
childhood favourite. The flavour of cumin seeds infused with the buttery taste
of pottukadalai/fried gram gives a heavenly taste. Do check out other Diwalisnacks & sweets here.
Here’s
how to make Pottukadalai Murukku with step by step photos…
Ingredients
2 cups
|
|
Fried gram flour/Pottukadalai Maavu
|
½ cup
|
Butter
|
1 tbsp
|
Cumin seeds/Jeeragam
|
2 tsp
|
Salt
|
As needed
|
Water
|
As needed
|
Preparation time: 15 minutes
Cooking time: 35 minutes
Makes: 30 to 35 murukkus
Author: Priya Anandakumar
Cooking time: 35 minutes
Makes: 30 to 35 murukkus
Author: Priya Anandakumar
Method
Grind
the Roasted gram/Pottukadalai in a dry mixer to a fine powder. Sieve
the rice flour and pottukadalai flour and keep it aside.
In the
wide bowl add the sieved rice flour, pottukadalai flour, butter, cumin seeds,
salt and mix really well. The butter should spread evenly throughout the flour.
Add warm
water little by little and mix the flour together really well to make a soft
dough.
Heat
oil in a kadai for deep frying the murukkus. Grease the murukku press with oil.
Fill the murukku press with dough and close it tightly. You can use star shaped
acchu or thenkuzhal acchu to make this murukku.
Check
if the oil is hot enough by dropping very small piece of dough, if it floats on
top immediately with a sizzle then the oil is ready.
Press
the murukkus on jalli karandi or clean ziplocks and transfer it to the oil as
shown in the photos. But I press the murukkus directly to the oil.
Cook the
murukku on both sides until the “shh” sound stops. Remove it from oil and drain
it on a paper towel. I used the star achhu for two batches, but for rest of the dough used the thenkuzhal achhu because my kids prefer it.
After
the murukkus cool down, transfer them to an air tight container. These murukkus
stay good for about 4 weeks.
Similarly
make murukkus with rest of the dough and store them for later.
Super
crispy and crunchy murukkus are ready to be enjoyed.
Suggestions:
- I have used the cumin seeds you can replace it with sesame seeds and make murukkus.
- Don’t add more butter then mentioned because the murukkus will start drinking oil when frying and also will break in to pieces when pressing with the press.
- You can as well add 1 tsp of red chilli powder for added taste.
- You can use the star achhu or the thenkuzhal achhu, depending on which ever you prefer.
- When making in large quantities, cove the dough with damp cloth so that it will not get dry.
Thank
you for visiting my blog, please come back again for authentic and traditional
murukku varieties of Tamil Nadu.
If you find the post really interesting, it will really nice of you if you can share it with your face back fans or twitter friends or pin it or google + circles today. I will be very happy if you can join as google follower, all it takes is just one click. All this means a lot to me and a great encouragement as well.
Until
then I am signing off…
பொட்டுக்கடலை முறுக்கு புதுமை, அருமை. படத்தில் பார்க்கவே ஜோராக உள்ளது. பாராட்டுக்கள். வாழ்த்துகள்.
ReplyDelete[என் தொடரின் பகுதி-69 + 70 க்கு, தங்களைக் காணாமல் என் கணக்குப்பிள்ளை கிளியார் தவியாய்த் தவிக்கிறார்.]
Perfectly done murukku priya!
ReplyDeleteLovely murukku priya.Just curious the final pic and fried murukku pic is diff .Did u use diff achu.
ReplyDeleteYes Sathya, I have used the thenkuzhal acchu because my kids prefer it...
DeleteThanks a lot dear....
My mom prepares this murukku.. Tempting and yummy murukku..
ReplyDeleteI always buy these from South Indian restaurants shops, what do u use to make them, is it a machine Keep in touch,
ReplyDeletewww.beingbeautifulandpretty.com
Well made Priya...love this muruku....
ReplyDeletelove this potukadalai murukku more than other murukku, yours looking super crispy and tempting...liked the murukku made using thenkuzhal achu than the star achu..nicely done :)
ReplyDeleteDelicious pottukadalai murruku looks really yumm.
ReplyDeletePerfectly done priya, I love ur step by step pictorial description.....
ReplyDeleteDelicious and crispy. Looking forward to eat some which my mum have made for Diwali.
ReplyDeleteDelirious, yummy, crispy and a perfect snack for Diwali.
ReplyDeleteVery nice.ippadi palakaaramaa pottu thakkureengale pa.send me some..
ReplyDeleteSuperb da
ReplyDeletelove these crunchy murukkus, perfect for teatime...
ReplyDeleteNice tempting murukku. Love it
ReplyDeletesuper .... crunchy murukku
ReplyDeleteMurukku looks wonderful, oh my, priya you are really an expert for Diwali-time snacks :) Happy Diwali :)
ReplyDeletemurukku super.. :)
ReplyDeleteperfectly made...this is one incredible recipe when we run out of usual ingredients
ReplyDeleteyummy and crispy murukku... awesome...
ReplyDeletethat's a real quick and super yummy murukku !
ReplyDeleteeasy and crispy murukku...perfectly made...
ReplyDeletedelicious and crispy murukku.
ReplyDeletehmmm...can feel d smell upto here..so crispy..
ReplyDeletevery yummy :)
ReplyDeletesouth indian restaurants in mumbai
Fantastic Recipe! Thanks for sharing.
ReplyDeleteI prepared this murukku with some green chilly extract. It was nice!
Hi Geetha,
DeleteThanks alot for stopping by and commenting. Happy that you liked it. I will also try itout green chilli paste the next time. Thanks for letting me know. Pls keep coming back to Priyas Virundhu for more delicious recipes.
Regards