Pottukadalai Murukku Recipe was suggested by my friend.Pottukadalai Murukku is a easy instant murukku recipe that I tried recently.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 dont need to wait to soak then dry it and grind to make the flour ready as for thenkuzhal and other murukku recipes, so thats really good news isnt it?!
Check other muruku recipes here :
1.Thenkuzhal murukku
2.Butter Murukku
3.Maida Mullu 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?! Now lets get on to learn how to make pottukadalai murukku….
Pottukadalai Murukku Recipe – Ingredients
Preparation Time : 10 mins | Cooking Time : 25 mins | Makes : 15 small murukku
Recipe Category: Snack | Recipe Cuisine: South Indian
Rice Flour – 1 cup
Split Roasted Gram- 1/4 cup minus 1 tbsp
Butter – 1/2 tbsp
Jeera – 1 tsp
Salt – to taste
Oil – to deep fry
Water – as required
Method:
-
- In 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 mould 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 laddle like I did.
Check out a small video showing how to press murukku
- In a dry mixer grind fried gram to a fine powder. Now combine rice flour and roasted gram flour and sieve it.
- 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 laddle 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.
My Notes:
- You can either use homemade rice flour or readymade idiyappam flour.You dont need to roast the idiyappam flour for this murukku.I used Nirampara brand 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 tsp red chilli powder.Or grind 3 pearls garlic with 2 red chillies for flavoured murukku.
- You can even use thenkuzhal press for this murukku.You can make concentric circles or make irregular shapes like how I did. I made concentric circles for mullu murukku so wanted to try like this for puttukadali murukku just to show variation in the pics 🙂
- Adding more butter will make the murukku crumble and you will not get continuosu 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 dont get a long continuous line and if it tends to break then butter is more so dont panic – just little rice flour, water and knead it again.
very nice ! do you roast the pottu kadalai before you grind it ? thanks
No need to roast it…
Tempting pics !! My mother makes this batches for Diwali need to do it this time 🙂
Super tempting murruku, lovely video and pretty clicks
very nice chakkli…
oh that is a simple one… one question – can we use store bought rice flour? and should we roast that?
Yes you can use homemade rice flour…no need to roast it
delicious murukku… came out well….
such a quick and simple murukku too try…
they look fabulous… such an simple cracker….beautiful presentation…
Looks delicious!!! will definetely try out in weekend..:)
http://www.recipefavourite.com
Yummy crispy murukku.. looks perfect..
Just what I wanted 🙂 Sharmi, I have urad flour – Can I use it instead of pottukadalai? Everything else the same right?
You can check out my thenkuzhal murukku recipe for rice flour and urad dal flour combination….
Thanks Sharmi.
you have made it beautifully looks so effortless but its very difff 🙁
Nicely done murukku.. yummy!!
Crunchy munchy crispy murukkus, my favourite.
crispy and delicious murukku, beautifully done.
very very crunchy murukku looks awesome 🙂
i tried your recipe .it comes very well .. we loved it ..thanks for this post
Clear recipe explanation.keep rocking. Thanks for this post.
toooooo goooood it'z very easy and effertless.Less time consuming. thank or this gr8 receipe….
tooooo gooood, easy, effortless and less time consuming. Thanks for this gr8 receipe.
Hi Sharmi,
your potukadalai murukku came out very well. And it was easy to make too. My husband just loved it,
Thanks!
AKila
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
sharmis can replace butter to a veg ghee ?
I am really not sure,may be give a try and see
super duper yummy pottukadalai murukku!!!!
whic rice flour has to used for making murukku
Idiyappam flour o homemade rice flour
I came out so well and to think it was so simple too. Thanks for sharing.
Why are my murukkus soft inside and crispy outside?
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
This happened to me too 🙁 .. I was so excited and this has never happened before .. Can this be fixed?
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
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???
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
Hi ..want to know the shelf life of this murukku.
It will keep well for about 2 weeks or even more….
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.
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 🙂
I tried this recipe today. The murukku came out really well.
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 🙂
May I use roasted rice flour? Is it create any error in this recipe
I used readymade flour, I suggest not to roast it….
today i hve tried besan murku and it was super duper hit ….thanks for posting this wonderful recipe…
Hi Sharmi,
Can I know why do you boil water for this- will not plain water do
Adding boiling water helps to easily press, but you can add plain water too
thanks for this recipe…. will be doing this over the weekend for kids..
thanks for this recipe…. will be doing this over the weekend for kids..
Can we use puttu flour for making this
Not sure, I use idiyappam/aapam flour
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.
Hi.. Should I roast the sesame seeds ?
No need
Hi sharmi,
Thank you so much for this wonderful crispy and yummy murukku. God bless you
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 ?
Keep it in medium low and cook it so that it doesnt get burnt
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
Not sure of besan flour for replacement here as the taste will totally vary