Pottukadalai Murruku is a very easy to make tasty snack, which involves less preparation. This murukku is made from rice flour and Pottukadalai. Pottukadalai in tamil is Butana dal in Hindi or Roasted Gram Dal in English. It is also known as the chutney dal as they are mostly used to make chutneys.
My family loves to munch on crispy snacks. Their favorites are murukkus and ribbon pakoda. Pottukadalai Murukku is one recipe, which I often make at home to satisfy their cravings. Pottukadalai is very good for health as they are low in calorie and rich in iron. Pottukadalai Murukku can be made using store bought flour and does not involve any major soaking or grinding except for powdering of dal. Resulting Pottukadalai Murukku is yummy with a melt in the mouth texture. Rice and pottukadalai, ghee/butter along with jeera, hing makes this murukku very crunchy and flavorful that you would be tempted to eat more after tasting it.
Rice flour -1 cup
Pottukadalai flour – ½ cup
Ghee or Butter – 1 tbsp
Seeragam – 1 tsp
Hing – one big pinch or ½ tsp
Salt to taste
Oil for deep frying
Preparation time – 10 mins
Cooking time – 25 mins
Total time – 35 mins
Makes around 22-25 murkkus
- Powder the pottukadalai in a mixer jar and sieve it along with rice flour. Set it aside in a wide bowl.
- Boil water in a pan; add ghee/butter, hing, salt, jeera and mix. Add this to the flour and mix well using a ladle. Keep it covered for 5 mins.
- Using your hands, make soft and stiff dough using your hands. Check for salt and add more, if required.
- Grease the murukku mold.
- Make small logs of the dough and fill in the greased mold.
- Squeeze the murukkus in to spirals on plastic sheet or back of a ladle or paper towel. I used the single star shaped disc which comes along with the mold.
- Heat oil in a pan/kadai until hot for frying. Gently slide 5-6 murukkus into the oil and fry until the sizzling sound ceases or bubbles in the oil settles down and the murukkus start settling at the bottom of the kadai.
- Remove using a slotted ladle and drain excess oil using a paper towel. Repeat the same for the rest of the dough.
- Cool the murukkus completely and store it in an airtight container.
Serve it along with evening tea/coffee or snack on it whenever you feel like. I think it should remain fresh for 2 weeks as the stock never lasts long in our home.
- Both home made and store bought rice flours works fine for this recipe. I use store bought rice flour.
- Do not add more ghee/butter than given quantity as murukkus may not hold shape and will tend to break.
- For variations, you can add ajwain or sesame seeds instead of hing or jeera.
- You can also add little red chilli powder for a spicier version.
- I normally use ¾ to 1 cup of water for mixing for above quantity. Depending on the rice flour, this may vary.
- Instead of adding the dry ingredients to water, you can directly add it to the flour and prepare the murukku dough. I find the above method easier for evenness in adding salt while preparing dough.
- Do not overcrowd the kadai/pan with murukkus while frying.
- Always keep the dough covered while frying; else the murukkus may turn red while fried.
- Seal the edge of the pressed murukku before dropping them in oil.
- Fried murukku will remain light in color.