Easy instant Pottukadalai murukku for any occasion is just minutes away… today I’m sharing my MIL’s pondy style pottukadalai murukku which usually made for deepavali pandigai in big big batches for distribution. Though the original recipe calls for homemade milled roasted rice flour… and also include vanaspathi in the place of butter…. that gives you a unique tea kadai style murukku taste.. :-P, something like naatu kadai murukku.
Sometimes i wish i had all the time, energy and supplies to bring back the same taste but unfortunately do not and I have to go with short cuts. So replaced traditional rice flour with store bought rice flour, used butter in my recipe and also instead of shaping them into spirals decided to press directly into the oil… we’re going to eat it anyways! 😆
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Some murukku recipes to try from our page…..
|Rice flour||2 cups|
|Roasted gram flour / Pottukadalai maavu||1/2 cup|
|Butter (room temperature)||2 tablespoons|
|Cumin seeds||1 teaspoon|
|Water||3/4 cup approx (varies with the quality of the rice flour) *See notes|
|Oil||3 cups (for deep frying)|
Lets see how to make this pottukadalai murruku
To start with grind roasted gram (pottukadalai) in a mixer to fine powder. (use about 3/4 cup kadalai)
Sieve using a fine mesh and get rid of all the big grains. If you skip this then it may get stuck in the murukku press and may not shape well or break while pressing.
Combine rice flour, roasted gram flour, asafoetida, salt, cumin seeds and butter.
Cut the butter in the flour mixture and rub well to blend it in.
Sprinkle water little by little and start making a dough. Also side by side heat enough oil for deep frying.
I have used a star murukku plate/ disc for this recipe… you can use regular round plate too. Grease the inner portion with little oil, fill it with enough murukku dough and start pressing to form a spiral shape muruku or press directly into the hot oil.
Heat the oil and start frying the murukkus over medium flame. (Pls check notes)
Deep fry the murukku in hot oil in batches until golden. As soon as you drop it will bubble vigorously and fry, flip to cook the other side and fry till it turns golden. Once its done the all the vigorous bubbles will settle and the sizzle will stop.
Take them out immediately and drain excess oil by placing them over a paper towel. Let cool completely and then store in an air-tight container.
- Check the oil temperature before dropping the murukku. Try with a small sample.
- Always fry the murukku on medium high flame, otherwise it will brown the outer layer, and dough will be partially cooked inside.
- Do them in batches, do not over crowd them while frying.
- While sampling let the murukku cool completely and see if its crunchy. If its too oily then too much water in the dough – fix it with some flour mixture, if its too hard / dough is very tight to press then less fat- so fix it with one teaspoon hot oil and sprinkle with water and knead again. To much fat or butter will make the murukku melt inthe oil – fix with rice flour and knead.
- Homemade rice flour or idiyappam flour or plain store bought ready made rice flour will work for this recipe.
- You can use any press, regular thenkuzhal will also work, just shape them spiral or just press directly in oil for irregular shapes like butter mixture.
- You can add ajwain or sesame seeds instead of cumin seeds will also work.
- Murukku will stay good up to 2 weeks stored in an air tight container.
- You can replace butter with vanaspathi/ dalda.
- Water quantity may vary with the brand or type of rice flour used. 3/4 cup is approximation… may take more.
- Makes 12 – 15 murukkus.