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    You are here: Home / Recent Posts / Pottukadalai Murukku Recipe

    Pottukadalai Murukku Recipe

    Last Updated On: Feb 16, 2025 by Sharmilee J

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    Pottukadalai Murukku is a crispy snack made using rice flour, fried gram flour, butter and spices. Pottukadalai Murukku is an alternate murukku to try at home as evening tea time snack. Learn to make Pottukadalai Murukku with step by step pictures.

    pottukadalai murukku served

    Pottukadalai Murukku recipe was suggested by my friend. Pottukadalai Murukku is a easy instant murukku recipe that I tried recently. It came out so good, that this has become a snack that I make on and off as both mittu and gugu are fond of it..

    Jump to:
    • About Pottukadalai Murukku
    • Pottukadalai Murukku Ingredients
    • How to make Pottukadalai Murukku Step by Step
    • Expert Tips
    • Serving and Storage
    • 📖 Recipe Card

    About Pottukadalai Murukku

    I loved the texture roasted gram flour adds to the murukku. Believe me, there is no lengthy procedure you can make this murukku in few mins time.Instant murukku, easy to make, crispy to munch on…what else do you need?!

    I eyed this pottukadalai murukku/ Split Roasted Gram Dal/ Chutey Dal Murukku recipe last year itself but couldn’t try due to lack of time….So this year when I set out to make a list of diwali recipes to post I added this murukku to the top of the list. You don’t need to wait to soak then dry it and grind to make the flour ready as for thenkuzhal and other murukku recipes, so that’s really good news isn’t it?!

    pottukadalai murukku served

    Pottukadalai Murukku Ingredients

    • Rice flour – You can either use homemade rice flour or store bought rice flour. Make sure it is roasted and sieved well.
    • Fried gram dal – Fried gram dal is powdered fine, sieved and used.
    • Butter – Butter is added to give a melt in the mouth texture to the murukku.
    • Cumin seeds – Cumin seeds adds flavor to the murukku
    • Salt – Salt is added to taste.
    • Oil – Oil is used for deep frying.

    Similar Recipes

    • Thenkuzhal murukku
    • Butter Murukku
    • Maida Mullu Murukku

    How to make Pottukadalai Murukku Step by Step

    1.To a dry mixer grind fried gram to a fine powder. Now combine rice flour and roasted gram flour and sieve it.

    how to make pottukadalai murukku step1

    2.In a mixing bowl take the sieved flours, butter, jeera and salt and mix well with your hands first. Boil water when it starts to boil switch off.

    how to make pottukadalai murukku step2

    3.Add water little by little and mix it with a spatula. Once it is combined well use your hands to gather to form a soft dough.

    how to make pottukadalai murukku step3

    4.Take your murukku mold and fit in the star shaped disc. I used my single star shaped disc, you can use multi star press too. Grease the murukku press with little oil and fill it up with the  dough. Now slowly press directly into oil or on a ladle like I did.

    how to make pottukadalai murukku step4

    5.Heat oil – drop a small pinch of dough to check if the oil temperature is right…when the dough immediately raises to the top with a sizzle then your oil is ready. Flip the ladle to transfer the murukku into the oil and fry till golden brown. Drain in a tissue paper.

    how to make pottukadalai murukku step5

    Cool down in an store in an airtight container.

    pottukadalai murukku served

    Expert Tips

    • You can either use homemade rice flour or readymade idiyappam flour.
    • Sieving both the flours is optional but I recommend doing it as it ensure even mixing.
    • You can replace jeera with sesame seeds.
    • If you prefer spicy murukku then use 1/2 teaspoon red chili powder. Or grind 3 pearls garlic with 2 red chilies for flavored murukku.
    • You can even use thenkuzhal press for this murukku. You can make concentric circles or make irregular shapes like how I did.
    • Adding more butter will make the murukku crumble and you will not get continuously swirls while pressing it will break in between. When you press and if its too tight to press then your dough is very tight in consistency so drizzle little water and knead to get the desired consistency. And when you press if you don’t get a long continuous line and if it tends to break then butter is more so don’t panic – just little rice flour, water and mix it again.

    Serving and Storage

    Pottukadalai Murukku can be served as a snack with evening tea or coffee. Store in an airtight container to retain freshness. Need not refrigerate. Keeps well for about a month in room temperature itself.

    pottukadalai murukku served

    If you have any more questions about this Pottukadalai Murukku Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Pottukadalai Murukku Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    10153925104 215326a2c8 z
    Print Recipe Pin Recipe

    Pottukadalai Murukku Recipe

    Pottukadalai Murukku is a crispy snack made using rice flour, fried gram flour, butter and spices. Pottukadalai Murukku is an alternate murukku to try at home as evening tea time snack. Learn to make Pottukadalai Murukku with step by step pictures.
    Prep Time5 minutes mins
    Cook Time40 minutes mins
    Total Time45 minutes mins
    Servings15
    AuthorSharmilee J

    Ingredients

    • 1 cup rice flour
    • 1/4 cup fried gram dal
    • 1/2 tablespoon butter
    • 1 teaspoon cumin seeds
    • salt to taste
    • oil to deep fry
    • water as required

    Instructions

    • To a dry mixer grind fried gram to a fine powder. Now combine rice flour and roasted gram flour and sieve it.
    • In a mixing bowl take the sieved flours, butter, jeera and salt and mix well with your hands first. Boil water when it starts to boil switch off.
    • Add water little by little and mix it with a spatula. Once it is combined well use your hands to gather to form a soft dough.
    • Take your murukku mold and fit in the star shaped disc. I used my single star shaped disc, you can use multi star press too. Grease the murukku press with little oil and fill it up with the  dough. Now slowly press directly into oil or on a ladle like I did.
    • Heat oil – drop a small pinch of dough to check if the oil temperature is right…when the dough immediately raises to the top with a sizzle then your oil is ready. Flip the ladle to transfer the murukku into the oil and fry till golden brown. Drain in a tissue paper.
    • Cool down in an store in an airtight container.

    Notes

    • You can either use homemade rice flour or readymade idiyappam flour.
    • Sieving both the flours is optional but I recommend doing it as it ensure even mixing.
    • You can replace jeera with sesame seeds.
    • If you prefer spicy murukku then use 1/2 teaspoon red chili powder. Or grind 3 pearls garlic with 2 red chilies for flavored murukku.
    • You can even use thenkuzhal press for this murukku. You can make concentric circles or make irregular shapes like how I did.
    • Adding more butter will make the murukku crumble and you will not get continuously swirls while pressing it will break in between. When you press and if its too tight to press then your dough is very tight in consistency so drizzle little water and knead to get the desired consistency. And when you press if you don’t get a long continuous line and if it tends to break then butter is more so don’t panic – just add little rice flour, water and mix it again.
    Nutrition Facts
    Pottukadalai Murukku Recipe
    Amount Per Serving (25 g)
    Calories 60 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 0.3g2%
    Trans Fat 0.02g
    Polyunsaturated Fat 0.3g
    Monounsaturated Fat 1g
    Cholesterol 1mg0%
    Sodium 262mg11%
    Potassium 41mg1%
    Carbohydrates 11g4%
    Fiber 1g4%
    Sugar 0.1g0%
    Protein 1g2%
    Vitamin A 15IU0%
    Vitamin C 0.2mg0%
    Calcium 4mg0%
    Iron 0.4mg2%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: Diwali, Diwali Savoury Snacks, Murukku Recipes, RandomPosts, Recent Posts, youmaylike

    Reader Interactions

    Comments

    1. pspcarer

      October 16, 2013 at 4:16 am

      very nice ! do you roast the pottu kadalai before you grind it ? thanks

      Reply
      • SHARMILEE J

        October 16, 2013 at 4:39 am

        No need to roast it…

        Reply
    2. Shabitha Karthikeyan

      October 16, 2013 at 5:27 am

      Tempting pics !! My mother makes this batches for Diwali need to do it this time 🙂

      Reply
    3. jeyashri suresh

      October 16, 2013 at 6:28 am

      Super tempting murruku, lovely video and pretty clicks

      Reply
    4. Rumana Ambrin

      October 16, 2013 at 6:35 am

      very nice chakkli…

      Reply
    5. Nivedhanams Sowmya

      October 16, 2013 at 6:51 am

      oh that is a simple one… one question – can we use store bought rice flour? and should we roast that?

      Reply
      • SHARMILEE J

        October 16, 2013 at 7:54 am

        Yes you can use homemade rice flour…no need to roast it

        Reply
    6. Happys Cook

      October 16, 2013 at 8:00 am

      delicious murukku… came out well….

      Reply
    7. Wer SAHM

      October 16, 2013 at 8:23 am

      such a quick and simple murukku too try…

      Reply
    8. Suchi Sm

      October 16, 2013 at 10:11 am

      they look fabulous… such an simple cracker….beautiful presentation…

      Reply
    9. srikars kitchen

      October 16, 2013 at 12:38 pm

      Yummy crispy murukku.. looks perfect..

      Reply
    10. Pavithra

      October 16, 2013 at 4:00 pm

      Just what I wanted 🙂 Sharmi, I have urad flour – Can I use it instead of pottukadalai? Everything else the same right?

      Reply
      • SHARMILEE J

        October 17, 2013 at 11:10 am

        You can check out my thenkuzhal murukku recipe for rice flour and urad dal flour combination….

        Reply
      • Pavithra

        October 17, 2013 at 2:50 pm

        Thanks Sharmi.

        Reply
    11. Janani

      October 16, 2013 at 4:31 pm

      you have made it beautifully looks so effortless but its very difff 🙁

      Reply
    12. Hari Chandana P

      October 16, 2013 at 5:43 pm

      Nicely done murukku.. yummy!!

      Reply
    13. Priya Suresh

      October 16, 2013 at 7:21 pm

      Crunchy munchy crispy murukkus, my favourite.

      Reply
    14. Sona S

      October 17, 2013 at 8:01 am

      crispy and delicious murukku, beautifully done.

      Reply
    15. Manjula Bharath

      October 18, 2013 at 3:15 am

      very very crunchy murukku looks awesome 🙂

      Reply
    16. Snow White

      October 21, 2013 at 8:38 am

      i tried your recipe .it comes very well .. we loved it ..thanks for this post

      Reply
    17. sherly shiji

      October 29, 2013 at 5:43 pm

      Clear recipe explanation.keep rocking. Thanks for this post.

      Reply
    18. Arpana Bhoi

      November 02, 2013 at 8:07 am

      toooooo goooood it'z very easy and effertless.Less time consuming. thank or this gr8 receipe….

      Reply
    19. Arpana Bhoi

      November 02, 2013 at 8:10 am

      tooooo gooood, easy, effortless and less time consuming. Thanks for this gr8 receipe.

      Reply
    20. Rityka @ Pinky

      November 04, 2013 at 5:29 pm

      Hi Sharmi,

      your potukadalai murukku came out very well. And it was easy to make too. My husband just loved it,

      Thanks!
      AKila

      Reply
    21. Sheetal Gaware

      November 05, 2013 at 8:36 pm

      Thanks so much Sharmi for sharing this recipe. Super quick and very easy to make. Tried it first time, came out good enough to impress to mother-in-law

      Reply
    22. munira basheer

      January 16, 2014 at 3:55 am

      sharmis can replace butter to a veg ghee ?

      Reply
      • SHARMILEE J

        January 16, 2014 at 2:43 pm

        I am really not sure,may be give a try and see

        Reply
    23. Anonymous

      February 04, 2014 at 5:23 am

      super duper yummy pottukadalai murukku!!!!

      Reply
    24. sweta

      March 10, 2014 at 11:21 am

      whic rice flour has to used for making murukku

      Reply
      • SHARMILEE J

        March 10, 2014 at 3:43 pm

        Idiyappam flour o homemade rice flour

        Reply
    25. Unknown

      May 03, 2014 at 4:38 pm

      I came out so well and to think it was so simple too. Thanks for sharing.

      Reply
    26. Sindhu Thiagarajan

      August 21, 2014 at 2:53 am

      Why are my murukkus soft inside and crispy outside?

      Reply
      • SHARMILEE J

        August 21, 2014 at 1:58 pm

        I think if its undercooked then it will have a soft inside….or if you have cooked it in little high flame the outside gets cooked and will turn crispy while the inside remains soft

        Reply
      • Janani Mahesh

        November 10, 2015 at 9:27 pm

        This happened to me too 🙁 .. I was so excited and this has never happened before .. Can this be fixed?

        Reply
      • SHARMILEE J

        November 11, 2015 at 7:45 am

        This sounds new to me….if the oil temperature is hot and if its fried well the murukku will come out crispy…first try potting a small pinch of the dough if it rises immediately then it is ready, then fry till the shh sound ceases…am sure these tips should work

        Reply
    27. cauvery

      October 14, 2014 at 8:08 am

      I tried it…But it was difficult to press and dough was very thick…I roasted the flour and also added ghee instead of butter…is it because of that???
      What can we add to make the dough soft???

      Reply
      • SHARMILEE J

        October 15, 2014 at 3:06 pm

        No ghee doesnt affect the texture, I guess water was not enough for the batter…the batter should not very thick..it should be soft and pliable

        Reply
    28. Sukanya

      October 18, 2014 at 6:02 am

      Hi ..want to know the shelf life of this murukku.

      Reply
      • SHARMILEE J

        October 18, 2014 at 8:34 am

        It will keep well for about 2 weeks or even more….

        Reply
    29. Anu A

      October 19, 2014 at 10:03 am

      Thanks a lot for the recipe. Am making the murukku as am writing this comment. Its coming out very well. Very very happy with it.

      Reply
    30. nithiya krishnamoorthy

      October 25, 2014 at 4:55 am

      Hey Sharmi, I've tried this receive for this diwali. It came out so well. Actually I've used ghee instead of butter. Thanks again 🙂

      Reply
    31. umamithun

      April 28, 2015 at 8:32 pm

      I tried this recipe today. The murukku came out really well.

      Reply
    32. Sasi Arun

      May 30, 2015 at 5:40 pm

      Hi Sharmi,
      Tried this murukku & it came out very well. Thanks so much for sharing the recipe with us. Food Bloggers like you inspire me to try a whole lot of recipes 🙂

      Reply
    33. Zeeshma Rashmi

      July 11, 2015 at 4:17 pm

      May I use roasted rice flour? Is it create any error in this recipe

      Reply
      • SHARMILEE J

        July 12, 2015 at 3:11 am

        I used readymade flour, I suggest not to roast it….

        Reply
    34. anish

      November 09, 2015 at 2:39 pm

      today i hve tried besan murku and it was super duper hit ….thanks for posting this wonderful recipe…

      Reply
    35. Simmy Xavier

      December 22, 2015 at 7:17 pm

      Hi Sharmi,
      Can I know why do you boil water for this- will not plain water do

      Reply
      • SHARMILEE J

        December 23, 2015 at 3:16 am

        Adding boiling water helps to easily press, but you can add plain water too

        Reply
    36. Unknown

      January 21, 2016 at 8:33 pm

      thanks for this recipe…. will be doing this over the weekend for kids..

      Reply
    37. Unknown

      January 21, 2016 at 8:34 pm

      thanks for this recipe…. will be doing this over the weekend for kids..

      Reply
    38. Pon Vignu

      March 02, 2016 at 10:23 am

      Can we use puttu flour for making this

      Reply
      • SHARMILEE J

        March 04, 2016 at 2:32 pm

        Not sure, I use idiyappam/aapam flour

        Reply
    39. Shanthini C

      April 08, 2016 at 10:15 am

      Today is Ugadi and I tried this for the festival. It looked like some experienced person has done it. And it can be done instantly. I am really happy. Thank you so much dear.

      Reply
    40. Sharmili Ananth

      February 16, 2017 at 6:27 pm

      Hi.. Should I roast the sesame seeds ?

      Reply
      • Sharmilee J

        March 01, 2017 at 9:55 pm

        No need

        Reply
    41. Amala

      May 23, 2017 at 1:34 pm

      Hi sharmi,
      Thank you so much for this wonderful crispy and yummy murukku. God bless you

      Reply
    42. Latha

      October 17, 2017 at 11:00 am

      Hi, i will be trying this soon. My question is regarding this recipe as well as ribbon pakoda made with besan flour. It comes out little more on the brown side for me than golden. I like to get it golden like in the sweet shops. If i remove it early from oil its not very crispy. What am i doing wrong ? Can you suggest some ideas ?

      Reply
      • Sharmilee J

        October 19, 2017 at 7:25 am

        Keep it in medium low and cook it so that it doesnt get burnt

        Reply
    43. Ash

      January 09, 2018 at 1:02 pm

      Can I use besan flour instead of whole ones? How much should I use for this recipe? I’m not sure if we get pottukadalai here. Thanks

      Reply
      • Sharmilee J

        January 15, 2018 at 11:32 am

        Not sure of besan flour for replacement here as the taste will totally vary

        Reply
    44. Uthra

      April 21, 2020 at 1:27 pm

      Tried your recipe. Came out tasty and crispy. Thank you very much. How do I share a picture of my dish with you?

      Lots of love and best wishes!
      Uthra

      Reply
      • Sharmilee J

        April 30, 2020 at 6:12 am

        Please send it my mail id sharmispassions@gmail.com

        Reply
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