Pottukadalai Murukku is one of the savory item made at the time of Diwali. Murukku is also known as Chakli. This crunchy savory is prepared almost in all houses. The snack originated in the Tamil Nadu state. The word Murukku means”twisted” in the Tamil language which refers to its shape.
Pottukadali Murukku is mainly made of rice and pottukadalai maavu (roasted gram powder). This recipe is easy to prepare. We can either use store bought rice flour or soak rice and grind it and make use of it. Here I am going to show how to make this murukku by grinding the rice. Homemade ground murukku gives a nice texture, crunchiness, crispiness and more over nice taste and fresh aroma. This can be had as an evening snack too.
Steps to be noted while making Pottukadalai Murukku :
- Soak rice and grind using mixer or grinder, adding water to fine paste as Idli batter consistency.
- Use the specified amount of roasted gram powder. If you add more, murukku turns hard, if you add less, you will not be able to make it in the shape of murukku.
You may also be interested in Kara Sev, Butter Murukku, Plain Sev, Ribbon Pakoda.
- 1 cup Idli Rice
- 1/3 cup Roasted gram/Pottukadalai
- 2 tsp Butter
- 1 tsp Chili powder
- 1 tsp Sesame seed/Ellu
- 1/4 tsp Asafoetida/hing
- 2 tsp oil to mix in dough
- salt to taste
- 2 cup oil to deep fry
- Keep all the ingredients ready. Murukku press shown here is used for making Pottukadalai Murukku. Soak rice at least for one hour.
- After soaking, rinse and drain it thoroughly. Using mixer or grinder, grind the rice to a smooth paste like an Idli batter consistency using water. Once done, transfer the batter to a wide bowl.
- Now using mixer dry grind the roasted gram to a fine powder, sieve and set aside.
- Now along with the ground rice batter, add roasted gram powder, chilli powder, hing, butter, sesame seed, 2 tsp hot oil, and salt to taste.
- Mix all the ingredients to a Roti batter consistency. If needed add a little water. It should neither be too stiff nor too soft. I did not add any extra water, the water in rice flour was enough. Now grease the murukku press with oil and fill 3/4 of the press with dough.
- Heat oil in a heavy bottom Kadai. First, check by dropping a little dough in oil. If oil is hot enough the dough would rise immediately or else it will go down. Now press the murukku batter onto a spatula in a circular motion. Do not press the dough in one place. One and a half to 2 rounds is enough as shown in the picture. Now gently drop the murukku into the oil. Deep fry 2 to 3 murukkus at a time. Do not over crowd. Let it cook on low flame till it turns golden brown color.
- Then gently turn to the other side and let it cook till bubble stops and turns golden brown. Now remove and place it on a kitchen towel to remove excess oil. Repeat the process with remaining murukku batter. Let it cool and store it in an airtight container.
- Grind rice to smooth paste to idli batter consistency.
- Add only the specified amount of roasted gram powder. Once powdered, sieve it thoroughly.
- Always cook murukku in medium-low flame to evenly cook.
- Instead of sesame seeds, you can use ajwain or jeera.
- Gently drop the murukku into oil, or else oil may spill. Use enough oil to deep fry.
- If you feel the dough is getting dry and not able to press, sprinkle little water and mix it thoroughly.
- Always keep the dough closed with a cloth or lid to prevent it from getting dried.
- If making in large quantities always make it in batches.
Crunchy and crispy Pottukadalai Murukku / Roasted Gram Murukku is ready to relish.
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