Pottukadalai Murukku Recipe | Easy Murukku Recipe | Rice Flour Porikadalai Murukku | Roasted Gram Murukku | Instant Murukku

How many of you love crunchy murukkus? Everyone does right? And how about an easy-to-make, last-minute-murukku for your festive days or for your regular evening snack time? Most of the times I would soak murukku in coffee or tea and have it as my evening snack! Most of us enjoy store-bought murukku but there's something special about homemade ones! You feel the pride when your murukkus come out right and when loved ones taste your creations it's even a better feeling. So here's one easy, beginner friendly muruku for you to try this festive season. Here we do not need to soak or roast any ingredients, just get some store bought rice flour and roasted gram to make the murukkus. Lets see how this easy murukku can be made!

INGREDIENTS

Makes 10 to 12 murukus depending on the size 
Total Preparation Time - 15 to 20 minutes 

1. Rice four - 1 cup (Store bought)
2. Roasted gram / Pottukadalai - 1/2 cup
3. Cumin seeds - 1 to 2 teaspoons  
4. Salt - 3/4 teaspoon 
5. Vanaspathi - 1/2 teaspoon 
6. Oil - For frying 

PREPARATION METHOD

• Grind roasted gram into fine powder and sieve well. You must use the fine powder alone, measure 1/4 cup and set aside. 

• Take a bowl and add rice flour, roasted gram powder, salt, vanaspathi, cumin seeds and mix well using your fingers. 

• Then heat 2 teaspoons of oil until it turns hot and add it into the mixture. Mix with a spoon and then carefully using your fingers rub the flour and oil together. 

• Then pour about 150 ml of water or as required to make a soft yet firm dough. It should not be very soft nor very stiff. 

• Now grease the insides of your murukku press with a little oil, apply oil on the achu also. I chose the normal three hole achu. (You can use any achu you want) 

• Now place a pan on flame and pour enough oil to deep fry the murukkus. Wait until it heats up well. (Do not let it turn smoky hot)
• Meanwhile take a slotted ladle and apply some oil over it, press the achu and make swirls with the dough over the ladle. If you have experience you can directly press the murukku over hot oi. If not the ladle technique will be a better and easier idea. When done, dip the ladle inside the pan of hot oil and slide the murukku gently into it, do not be in a hurry, it will slide off easily as the ladle is greased. Similar way press a few more and slide them into the oil. (Do it one by one)

• When done fry on a medium flame and wait until the bubbles reduce well. At this point remove the murukku with a slotted spoon immediately as it will turn red or brown soon at this stage. 
• Place over a tissue paper to drain excess oil and transfer to a clean airtight box once it cools down well. 

My little messy-poser! :P 

TIP 1: The murukku will turn hard if you do not add oil/vanaspathi to the dough. But at the same time if you add more vanaspathi it will become soft. 

TIP 2: You can also use butter in place of vanaspathi. 

TIP 3: If your murukkus are chewy or soft it must have not got fried well, so make sure you remove the murukku from oil only after the bubbles or frying sound ceases. 

TIP 4: If your murukkus become hard to press through the achu it means the dough is very stiff, so add a little water and make a softer dough. And if it breaks too much while pressing add a little more rice flour to the dough mix well and then continue.