As Gokulashtami is around the corner, I thought this is the perfect time to share this Aval Murukku. Lord Sri Krishna’s favorite is aval/poha. So usually we prepare almost all the Prashad with aval as the main ingredient.
Here, I have shared the easy method of making aval murukku using idiyappam flour. This can be prepared in just 15 mins. Even the novice can prepare this without any hassle. I have already posted so many varieties of murukku. You can check it on the website.
To make the perfect murukku, the following steps should be followed.
- Use any good brand rice flour. I have used store-bought idiyappam flour.
- Also, I have used brown poha. Instead, you can use a white one too.
- Always cook murukku on the medium-low flame to evenly cook.
- Instead of sesame seeds, you can use carom seeds or cumin seeds.
- 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 dry.
- If making in large quantities always make it in batches.
Now let us see how to prepare this recipe.
Enjoy the video of Naval murukku. Subscribe for more videos.
- 1 cup Rice flour idiyappam flour
- 1/2 cup Poha/Aval/Puffed Rice
- 1/4 cup Roasted gram/Pottukadalai
- 1 tbsp Sesame seed/Ellu
- 1/2 tsp Chili powder
- 1/4 tsp Asafoetida/hing
- 1 tbsp Hot oil
- salt to taste
- 1 cup oil to deep fry
- In a mixer jar, add poha and roasted gram. Grind it to a smooth powder.
- On a wide bowl place a sieve, add rice flour, and powdered roasted gram poha. Sieve both thoroughly and discard the residue.
- Now to the bowl, add sesame seeds, required salt, hing, chili powder, a tbsp of hot oil, mix with a spatula, and crumble the mixture thoroughly.
- Then add water little by little. Bring it to a chapati dough consistency. It should neither be too stiff nor too soft. Murukku press (3 dots) shown here in the video is used for making murukku.
- Take a small portion of dough and make it into the ball. Now grease the murukku press with oil and fill 3/4 of the press with dough. Keep 2-3 butter paper ready by applying oil on it.
- Now press the murukku batter on butter paper in a circular motion as shown. 3 to 4 circles are enough. Heat oil in a heavy bottom Kadai. First, check by dropping a little dough in oil. If the oil is hot enough the dough would rise immediately or else it will go down. Now gently drop the murukku into the oil. Deep fry 2 to 3 murukkus at a time. Do not overcrowd.
- Let it cook on low flame till it turns crispy. Then gently turn to the other side and let it cook till bubbling stops.
- Now remove and place it on a kitchen towel to remove excess oil. Repeat the process with the remaining murukku batter. Let it cool and store it in an airtight container.
- Use any good brand rice flour. I have used idiyappam flour.
- Also, I have used brown poha. Instead, you can use a white one too.
- Always cook murukku on the medium-low flame to evenly cook.
- Instead of sesame seeds, you can use carom seeds or cumin seeds.
- 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 dry.
- If making in large quantities always make it in batches.
Crispy Aval murukku is ready to relish.
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