Pottukadalai Murukku

Pottukadalai Murukku, also known as Putnala Janthikalu in Telugu, is a traditional South Indian snack made with roasted gram flour also known as Pottukadalai Maavu in Tamil. I have posted so many variations of South Indian Murukku recipes on the blog like Aloo Murukku, Peanut Murukku, Butter Murukku, and this fried gram murukku is one of the easy murukku recipe among them all.

The roasted gram flour gives the murukku a light and crunchy texture. The rice flour and roasted gram flour are mixed with spices and sesame seeds into a dough, pressed into hot oil using a murukku press. The pressed spirals are fried until crisp, crunchy and golden brown. Murukku with pottukadalai is one of the easy savory snack recipes for beginners and those who are looking for an Instant murukku recipe without urad dal.

This murukku is commonly made during festivals like Diwali and Krishna Jayanthi, but it's also a popular tea-time snack to enjoy anytime.

If you are looking for more recipes using pottukadalai / roasted chana dal, try my Pottukadalai Kozhukattai, Pappula Podi, and Roasted Gram Coconut Ladoo.

Ingredient & Substitutions:

Rice Flour - Rice flour is the base of the roasted gram murukku dough. Make sure you are using a good quality, fine rice flour for the best results.

Roasted Gram Flour - This adds lightness to the murukku. Make sure the flour is fine and fresh.

Red Chili Powder - Red chili powder adds heat and color. Adjust the quantity as per your taste preference. You can also replace it with ground black pepper.

Hing - Also known as Asafoetida. Hing adds a subtle flavor and helps in digestion. You just need a big pinch of hing. Use gluten-free hing if you want to make murukku gluten-free.

Sesame Seeds - Sesame seeds add a wonderful nutty flavor. You can use white or black sesame seeds. Skip if you don't like them.

Cumin Seeds - Adds aroma and helps in digestion. You can also replace them with ajwain seeds/carom seeds.

Variations:

Increase or reduce the red chili powder to adjust the spice level. Swap it with ground black pepper for a different taste.

Add a little bit of garlic powder or crushed garlic to the murukku dough for a subtle garlic flavor.

How to make Pottukadalai Murukku

In a mixing bowl, combine rice flour, roasted gram flour, sesame seeds, cumin seeds, salt, red chili powder, a tablespoon of hot oil and hing.

Mix well so everything is evenly combined.

Add water little by little and bring everything to make a smooth dough.

Knead the mixture to a soft dough. The dough should be soft but firm enough to hold its shape. It should not be sticky. Keep the dough covered to prevent it from drying out.

Heat oil for deep frying on medium heat. The oil should be hot but not smoking.

Take a small portion of the dough and fill it into the murukku press fitted with a star or round disc.

When oil is hot enough, gently press the murukku press into the hot oil in circular spirals.

Deep fry them on medium-high flame, flipping occasionally, until they turn crisp and golden brown.

Remove the fried murukku from the oil and drain on a paper towel. Let them cool completely before storing. Break into pieces if needed.

Serving suggestions:

Pottukadalai Murukku is best enjoyed once it has completely cooled. Serve it as a tea-time snack with Adrak Chai or filter coffee.

It is perfect for gifting during festivals like diwali along with other savory snacks like Namakpare, Garlic Karasev, and Gujarati Gathiya.

Storage suggestions

Once pottukadalai murukku is completely cooled, store it in an airtight container to retain its crispiness for a longer period of time. It stays fresh and crisp for up to 2 weeks if stored properly.

More Indian snack recipes

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Pottukadalai Murukku Recipe

Hari Chandana Ponnaluri

This Pottukadalai Murukku is an easy South Indian snack made with roasted gram flour, rice flour and spices. These are crunchy, flavorful and perfect for festivals, teatime, or anytime snacking.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Snack

Cuisine Indian, South Indian

Servings 12

Ingredients

  

1x2x3x

• ▢ 1 Cup Rice Flour
• ▢ ¼ Cup Roasted Gram Dal Flour
• ▢ 1 Tablespoon Hot Oil for dough
• ▢ ½ Teaspoon Cumin Seeds
• ▢ 1 Tablespoon Sesame Seeds
• ▢ ½ Teaspoon Red Chili Powder
• ▢ A Big Pinch of Hing
• ▢ Salt to taste
• ▢ Oil for Deep Frying

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Instructions

 

• In a mixing bowl, combine rice flour, roasted gram flour, sesame seeds, cumin seeds, salt, red chili powder, a tablespoon of hot oil and hing. Mix well so everything is evenly combined.
• Add water little by little and bring everything to make a smooth dough.
• Knead the mixture to a soft dough. The dough should be soft but firm enough to hold its shape. It should not be sticky. Keep the dough covered to prevent it from drying out.
• Heat oil for deep frying on medium heat. The oil should be hot but not smoking.
• Take a small portion of the dough and fill it into the murukku press fitted with a star or round disc.
• When oil is hot enough, gently press the murukku press into the hot oil in circular spirals.
• Deep fry them on medium-high flame, flipping occasionally, until they turn crisp and golden brown.
• Remove the fried murukku from the oil and drain on a paper towel. Let them cool completely before storing. Break into pieces if needed.

Notes

• Both rice flour and roasted gram flour should be very fine. Sift them if needed.
• Do not skip adding a little bit of hot oil to the dough, it makes the murukku crunchy.
• Get the dough consistency right for the best results. It should be soft and smooth, but not sticky.
• If oil is too hot, the murukku will brown too quickly without cooking inside. If the oil is not hot enough, they will soak up too much oil.
• While frying in batches, always cover the remaining dough to prevent it from drying.
• Do not overcrowd the pan while frying.

Nutrition values are estimates only.

Tried this recipe?Mention @iamharichandana or tag #blendwithspices!