Today I’m here to share with you South Indian Pottukadalai Murukku Recipe or otherwise simple known as Murukku Recipe. Use either homemade reice flour or ready made idiyappam flour. If the dough is very tight, the murukku will break while pressing. In India we don’t have to look at a calendar to know Diwali is nearing. Instead of butter you can also use hot oil. Make the chaklis directly on the parchment paper. Store pottukadalai murukku in airtight box and serve as needed. Pottukdalai murukku or roasted gram flour murukku is a very quick and easy murukku that we grew up eating. Drain onto an absorbent tissue paper to remove excess oil. Murukku disintegrates inside oil – More water in dough (sticky/loose dough). 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Why the Colour of the Murukku turns dark while frying ? Add omam seeds, chilli powder,asafoetida, salt. How to make butter murukku recipe with step by step photos. Before getting into the recipe a little about my thoughts on Diwali celebrations home away from home!! Towards the end of the 4th circular round, break the dough and secure it, by gently pressing the loose end to the outermost circle, so the chakli stays together. Why Murukku absorbs more oil ? When the dough immediately raises to the top with a sizzle then your oil is ready to fry the. You can use homemade rice flour or store bought. South Indian Pottukadalai Murukku Recipe uses a very few ingredients, the main ones being rice flour and roasted gram flour. Add 2 1/2 cups rice flour to it and mix well. This also absorbs a lot of oil. Believe me, there is no lengthy process, you can make this murukku in a jiffy. In this case, where it's incredibly clear what's going on, I don't think there's a problem with using break. However, rice flour can be mixed with other flours like gram flour, urad dal flour etc. We also have some personal family get-togethers….can’t wait for the weekend!! Grease the inside of the press with oil. If murukku does not retain it’s shape once you add in oil, then you have added more water to the dough. Yet, we go and have fun. No urad flour or moong dal flour is used here, it is made with only rice flour and ground peanut paste. The good news today is you don’t need to do all that for this recipe!! If murukku breaks while pressing, there may be less water in the dough or urad dal flour is coarse. Start by pressing the handle and moving the chakli maker in a circular motion to create the … If you add more butter than needed, the murukku will turn soft. While pressing out the dough, move your hand in a circular manner, so that the ribbons coming out will spread out and cook evenly. But usually fried gram dal is not added in thenkuzhal.Its purely optional. But whenever I make I add a dash of chilli powder and omam (ajwain seeds) for a sharp taste. It was a regular working day with everyone busy in ones own chores. It will feature some pooja, dance, food and would be like any other themed party. Murukku breaks while pressing, water is less in the dough. 4. Mix well so that the oil gets well distributed. The dough should be little loose than poori dough but not as soft as chapathi dough. I am Harini. My mom is a pro at making these festival snacks, especially in making huge quantities. The addition of pottukadalai makes this murukku very crispy and light even without any butter. The euphoria of Diwali, the traditions of the day, the competing fireworks with neighbours late into the nights are hard to describe. What can be made from rice flour? We have our own style of celebrating. Living in a country far away from home and still keeping the tradition alive is a major achievement though!! There is an Indian Association here, which organises a function during a weekend. - Unlike other murukku's, this murukku should be slightly lighter in color while frying, to ensure best flavor. Also don’t forget to sieve your flours, especially urad dal flour if you are making at home. I love this murukku since my childhood days.I used to do all the pre preparatory works like buying rice and dal , grinding it in flour mill,sieving etc.I sit with my mom & aachi when they make this for diwali especially to get the last batch of murukku,My mom make a batch of half cooked murukku( we call it “arai vekkaadu” in tamil) for me.I love this murukku more than the crispy ones. 1.Instead of hot oil you can add 2 tablespoons butter. Add 3 tablespoons of oil that is getting heated and add to the flour mixture. My Murukku is very hard, not crispy-Fat content is less. The dough should be little loose than poori dough but not as soft as chapathi dough. Make sure to use fine rice flour. 4. If making on a ladle, flip the ladle to transfer it into the oil and fry till light golden brown. If the dough immediately rises to the top with a sizzle then your oil is ready. I used both cumin seed and sesame seed for flavor, but you can use either one of this too. - Vegans can use melted vegan butter or oil in place of ghee. Make sure you fry in medium high flame till the sound ceases. Flour should be very fine in texture. 2. So yes, we might not be able to celebrate the Diwali the way we used to do in India, but we are not far behind. There is also another version of the same recipe that involves wet grinding of the flour, which I will share later. Mix well so that the oil gets well distributed. Add about 2 cups water and knead to smooth dough. Only 1 left in stock - order soon. I took keen interest in cooking and took courses on cooking, baking during teens purely out of passion. Mix well with your hand. If you want it spicy, include a dash of red chilli powder. … Servings: 6. on the wet cloth or butter paper make small spiral shape chaklis by pressing. So please stick to the measurement to get perfect crispy murukkus and follow my notes at the end of the recipe card. Festivities are much more about collective spirit and celebration. Grind roasted gram to a fine powder in a dry blender. Adjust the temperature accordingly in between. (see the pic below). Required fields are marked *. Learn how your comment data is processed. November 12, 2015 by Padma Veeranki 17 Comments. Murukku … Save my name, email, and website in this browser for the next time I comment. But I’m not that patient and make very little quantities. Harini :), Your email address will not be published. First mix well with hands to spread the butter properly. We have added fried gram dal and butter to get the crispness & white color . !….So use whatever shape you like, just make sure the cumin seeds don’t get stuck in the holes of the disc. Work in a circular manner around the pan of hot oil. This is because the dough is too thick. Also if the dough is stiff and if less water is added then murukku may break, in that case sprinkle little water knead it and then try again. In that case, you can sprinkle some water to the dough and mix well OR add little hot oil and try pressing. Begin by heating oil for deep frying. Sev Sancha For Indian Snack/Murukku/Noodle Maker With 4 Different Disc Templates 3.9 out of 5 stars 20. I only had the below 3 shapes, and chose to proceed with the thick Sev disc. I love the texture roasted gram flour adds to the snack. In a mixing bowl add flours, butter, cumin seeds, asafoetida and salt and mix well with your hands. Chakli or Murukku is very light in color and not crispy- Oil temperature is less. I miss those sounds!! If the murukku breaks while pressing add more water to the dough. Keep the dough always covered to avoid drying. It is prepared usually with various combinations of rice flour, split chickpeas flour, Black gram (Urad dal) flour, roasted gram flour etc and spiced up with Chilli powder, Carom seeds , Asafoetida, cumin, garlic etc.

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