In my home, Deepavali doesn’t start without these crispy murukku. Murukku, Adhirasam and diamond biscuits are a must for Deepavali. Will post recipe for Adhirasam and diamond biscuits soon.
My mom is very good at making these festival snacks, she is very well known in her neighbourhood for her yummy Adirasam recipe. During Deepavali festive season, mom’s neighbour’s will call her to their home to help them to make these yummy adhirasam. 🙂
These pottukadalai murrukku or fried gram crispy murukku are very easy to prepare and my mom’s recipe. We can use the ready store bought rice flour to make this snack. Adding butter (in some household, even now dalda or vanaspathi is added instead of butter) is very important to this recipe, butter makes the murukku crispy and helps it to stay crispy for long.
Here’s step wise recipe to make instant pottukadalai murukku-
Rice flour – 1 cup(I used idiyappam flour)
Fried grams – 2 tbspns
Cumin seeds – 2 tspn
White til seeds – 2 tspns
Salt – 1-2 tspns
Butter – 3 tbspns(melted)
Hot water – Few tablespoons(quatity depends, I used about ½ cup of hot water)
Oil for deep frying
Method of preparation:-
1. Add fried grams to a blender and blend it into fine powder.
2. Sieve rice flour 2-3 times.Next sieve powdered fried gram flour to rice flour.
3. Add cumin seeds, til, salt and butter and using your finger tips mix well, until it forms crumbs like texture.
4. Now add hot water little by little and mix well. Do not add too much water at a once, we will add 1-2 tbspns at time and mix well, and if required add few more tbspns and mix. Continue this until you formed a smooth dough. Keep the dough covered and away from stove, else the dough will turn too dry and you won’t be able to press the murukku.
5. Heat oil in a wide pan. While oil is heating , fill the press with murukku mix.. I used single hole star in the murukku press.
6. Squeeze out the murukku over a greased ladle and drop them gently into the hot oil. ( or you can also directly press into oil )
7. Once you drop the murukku, turn flame to medium. Wait until the murukku release the ladle by itself(if you find that murukku is not leaving the spotted ladle, you can gently push the murukku using another ladle after it’s cooked on one side, mine released by itself)
8. Fry them in oil until golden brown on both side. You will notice that the bubbles in the oil is reduced and the “isshh” sound stops , that indicate murukku is down. Remove from oil and place it on kitchen towel to absorb excess oil.
9. Murukku/Mullu murukku is done. Once they cool down, store it in air tight container.
10. Make these for Diwali, serve to your Deity first and then enjoy them. 🙂