Pottukadalai Murukku/Fried Gram Murukku

Are you running out of time to make Diwali snacks? Then Pottukadalai murukku is the right answer for you. You can use the store bought rice flour and mix it with pottukadalai flour and few more ingredients and tada… your soft & crunchy murukku is ready in minutes. Pottukadalai Murukku/Fried Gram Murukku is crunchy, crispy and delicious murukku and my childhood favourite. The flavour of cumin seeds infused with the buttery taste of pottukadalai/fried gram gives a heavenly taste. Do check out other Diwalisnacks & sweets here.

Here’s how to make Pottukadalai Murukku with step by step photos…

Other interesting Diwali Snacks that might be of your interest...

OmaPodi/Plain Sev

Aloo Bhujia/Potato Bhujia

Murukku/ThenKuzhal

Ullundhu Murukku/Urad Dal Murukku

Butter Murukku

PasiParuppu Murukku/Moondal Murukku

Kambu Murukku/Pearl Millet Murukku

Ragi Murukku/Kezhvaragu Maavu Murukku

Pottukadaalai Murukku/Friedgram Murukku

Coconut Milk Murukku

Ribbon Pakoda-1

Ribbon Pakoda-2

Ribbon Pakoda-3

Kara Bhoondhi

Kara Sev

Garlic KaraSev/PoonduKara Sev

Thattai

Ingredients

Rice flour/Arisi Maavu	2 cups
Fried gram flour/Pottukadalai Maavu	½ cup
Butter	1 tbsp
Cumin seeds/Jeeragam	2 tsp
Salt	As needed
Water	As needed

Preparation time: 15 minutes
Cooking time: 35 minutes
Makes: 30 to 35 murukkus
Author: Priya Anandakumar

Method

Grind the Roasted gram/Pottukadalai in a dry mixer to a fine powder. Sieve the rice flour and pottukadalai flour and keep it aside.

In the wide bowl add the sieved rice flour, pottukadalai flour, butter, cumin seeds, salt and mix really well. The butter should spread evenly throughout the flour.

Add warm water little by little and mix the flour together really well to make a soft dough.

Heat oil in a kadai for deep frying the murukkus. Grease the murukku press with oil. Fill the murukku press with dough and close it tightly. You can use star shaped acchu or thenkuzhal acchu to make this murukku.

Check if the oil is hot enough by dropping very small piece of dough, if it floats on top immediately with a sizzle then the oil is ready.

Press the murukkus on jalli karandi or clean ziplocks and transfer it to the oil as shown in the photos. But I press the murukkus directly to the oil.

Cook the murukku on both sides until the “shh” sound stops. Remove it from oil and drain it on a paper towel. I used the star achhu for two batches, but for rest of the dough used the thenkuzhal achhu because my kids prefer it.

After the murukkus cool down, transfer them to an air tight container. These murukkus stay good for about 4 weeks.

Similarly make murukkus with rest of the dough and store them for later.

Super crispy and crunchy murukkus are ready to be enjoyed.

Suggestions:

• I have used the cumin seeds you can replace it with sesame seeds and make murukkus.
• Don’t add more butter then mentioned because the murukkus will start drinking oil when frying and also will break in to pieces when pressing with the press.
• You can as well add 1 tsp of red chilli powder for added taste.
• You can use the star achhu or the thenkuzhal achhu, depending on which ever you prefer.
• When making in large quantities, cove the dough with damp cloth so that it will not get dry.

Thank you for visiting my blog, please come back again for authentic and traditional murukku varieties of Tamil Nadu.

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