Pottukadalai Murukku | Chakli
Today I am posting an easy version of Murukku, Pottukadalai ( fried gram ) Murukku which we usually make for Diwali. This is my Mom’s signature recipe and is a favorite snack in our home. It is more tasty, crunchy and crispy. Butter is a main ingredient in this recipe, since it helps the murukku to stay crispy for long. Here goes the traditional and classic snack recipe..:)
Rice flour - 2 cups
Split roasted fried gram ( pottukadalai ) - ½ cup
Cumin seeds / Jeera - 2 tsp
Hing - ¼ tsp
Butter - 1 tbsp
Salt to taste
Dry roast the fried gram and grind it to fine pwd.
Sieve both rice flour and roasted gram flour together.
Take the flours in a mixing bowl.
Add salt, cumin seeds, hing, butter and mix well.
Add warm water little by little and knead to smooth soft dough.
Keep ready the Murukku mould.
Grease it with oil.
Make out enough balls from the dough and fill it in the murukku press.
Heat oil in a kadai.
Squeeze out the murukku over a greased ladle and drop them gently into the hot oil.
you can also directly press into oil )
Once you drop the murukku, turn the flame to medium.
Deep fry on both sides until the oil stops bubbling and the murukku turn golden brown and crispy from both sides. ( make sure to keep the heat in medium-high, otherwise murukku won’t come out crunchy )
You might need to flip the murukku for even browning.
Drain in tissue and cool down completely.
Crispy, crunchy Fried gram Murukku ready to taste.
Serve these murukkus with your special Diwali sweets.
Store the murukkus in a airtight container.