Pottukadalai Murukku Recipe
Pottukadalai Murukku is a simple snack made with rice flour, fried gram dal flour, butter and spices. It is one of the easiest murukku recipes that you can make in home without much effort. This murukku turn out very crunchy and tasty, full of flavor, perfect to enjoy with a cup of hot tea in the evening.
Servings15
Ingredients
- 2 cups rice flour
- ½ cup fried gram dal
- 1 and ½ tablespoon butter
- 1 teaspoon cumin seeds
- salt to taste
- oil to deep fry
- water as required
Instructions
- Take ½ cup pottukadalai(roasted gram dal), add it to a mixer.
- Grind it to a fine powder and set aside.
- First add 2 cups rice flour to a mixing bowl. Place a sieve over the bowl - add powdered roasted gram dal flour.
- Sieve it and discard the remains.
- Now add 1 and ½ tablespoon butter at room temperature.
- Mix this well for even distribution.
- Add 1 teaspoon cumin seeds along with salt. Give a quick mix. You can add ¼ teaspoon hing if you want.
- Add water little by little and keep mixing.
- Make a soft pliable dough like this.
- Pinch small portion of the dough and make cylindrical logs like this.
- Keep covered until use to avoid drying up of the dough.
- Grease the murukku press with oil and fix the disc.
- Add the dough.
- Screw and close it. Check and see.
- Grease backside of 2-3 ladles with oil.
- Squeeze in concentric circles like this and tuck in the loose edges.
- Heat oil and check by adding a pinch of the dough it it rises slowly then oil is ready. Add 3-4 prepared murukku at a time.
- Flip over and fry until golden on both the sides.
- Pottukadalai murukku is ready!
Video
Notes
- Roasted gram powder – Always grind fried gram fine and sieve once, else murukku will have grainy texture. I usually powder and keep extra for later use.
- Butter quantity – Add butter only as mentioned. If butter is more then while pressing it will break.
- Dough – The consistency should be soft, pliable and smooth. If its just hard to press, just sprinkle some water and knead it once again.
- Oil temperature – Always check by dropping small piece of dough. If it rises immediately slowly with small bubbles, oil is ready. Too hot oil will make murukku brown fast outside and uncooked inside.
- Shaping – I usually make small circles on ladle and then slide into oil. You can press directly in oil if comfortable.
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.
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