Friday, October 30, 2015

Pottukadalai Murukku Recipe | Instant Murukku | Diwali Snacks Recipes

Mom is very much fond of all kinds of murukku and she doesn't need any special occasion to make murukku. I still remember the days, when she used to make murukku in large quantity and store it for us. We can munch homemade murukku at any time. 
Being a beginner in making snacks, I just try with only one cup of flour, which will vanish soon after I make. Jany & Happy asks for murukku the next day too, so I am planning to try it in bulk at-least during Christmas.  I am waiting for the day my dream comes true. Today I am presenting the simple and easy to make pottukadalai murukku. I have already posted the following murukkus:
Rice flour/Idiyappam Flour - 1 & 1/4 cup
Pottukadalai powder - 1/4 cup((Roasted gram dal)
Butter - 1/2 tbsp or Melted ghee - 1 tbsp
Jeera - 1 tsp
Asafoetida - a generous pinch
Salt - as required
1. In a dry mixer jar, grind the gram dal/pottukadalai to a fine powder. 
2. Combine the rice flour, pottukadalai flour and seive it once. In a mixing bowl add the sieved flour, Jeera, asafoetida, butter and required salt.
3. Boil water and add water liitle by little. Initially, mix it with a spatula and once it is hand bearable form it into a smooth dough using your hands. Keep the dough covered. 
4. I used the below shown 3 hole mould. Fill the murukku press with the dough and press it in the backside of a laddle as shown below.
5. Heat oil in a kadai. Once it is hot, carefully slide the pressed murukku into the oil. I fried 3 murukku at a time. Flip to cook the other side as well. Once it turns golden brown, remove it from oil and drain it in tissue paper.
The crunchy and flavourful murukku is ready. Try this instant murukku for this Diwali. :)
Points to remember:
  • Instead of butter or ghee, you can add hot oil as well to get crispy murukku.
  • Always keep the dough covered. Otherwise, it will be difficult to press. If you are doing it in large quantity, better make the dough in batches.
  • Do not add more oil or butter or ghee, the murukku tends to break and disintegrate. 
  • The oil should be very hot when you drop the murukku. Slowly reduce the flame and cook the murukku in medium flame.
  • You can replace jeera with omam(Ajwain) or sesame seeds. 
  • You can use home made or ready made rice flour. It is not required to roast the rice flour for this murukku.
Warm Regards,
Happy's Cook - Divya


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