Pottukadalai Murukku Recipe
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.
Servings: 12
Ingredients
- 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
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.
