Potukkadalai Murukku Recipe

Potukkadalai Murukku Recipe with step by step pictures

This is one of the dishes that I prepared for Sri Krishna Janmashtami this year. This too is very simple ,easy to make and super addictive as well!

Initially, I kept aside a few to be offered to the Lord, and then the kids started feasting on these crunchy bites. They got over in seconds and it was hard to keep up the pace!!

I will definitely be making more of these in the coming days!

This is my third post for blogging marathon #79, week 3, day 3, with the theme Festival dishes.

Step by step method to prepare Potukkadalai Murukku Recipe

I used this 3 holed disc in the murukku press. First fit the disc and grease the murukku press.

Take potukkadalai / roasted bengal gram and powder it finely.Sieve it and take in a bowl.

Add rice flour, red chili powder,sesame seeds, asafoetida powder,hot oil salt and mix well. Add water little by little and knead to a soft dough.

Heat oil in a pan and check if it hot enough. When a piece of dough is dropped in the oil, it should sizzle. Meanwhile fill a portion of the dough into the greased murukku press. Grease two broad ladles and pipe out the murukku on them. Once the oil is hot enough, gently drop the murukku into the oil and deep fry till golden. Remove from oil and drain over a kitchen towel.

Super crunchy murukku is ready!!!

Note:

• You can use cumin seeds/ ajwain instead if sesame seeds
• Similarly you can use store bought / homemade rice flour for this recipe.
• Hot oil is used to get a crunchy texture. Adding too much will make it too brittle.
• Red chili powder is optional
• If the dough splits into small bits when piping it out or if it is too difficult to press out the dough, add a little more water and knead again. You will be able to pipe it out freely / without breaking into bits.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#79

4.6 from 5 votes

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Potukkadalai Murukku Recipe

A simple / easy Chakli / murukku recipe,made with roasted gram dal.Makes a great snack and also apt for the festive season.

Ingredients

• 1 1/2 cups Rice Flour
• 1/4 cup Raosted gram Dal / Potukkadalai
• 1 Tablespoon Hot oil
• 1/2 teaspoon Red chili powder
• 1 tablespoon White Sesame seeds
• Asafoetida a Large pinch
• Salt to taste
• Water to knead dough

Instructions

1. First fit the disc and grease the murukku press.I used a 3 holed disc in the murukku press.

2. Take potukkadalai / roasted bengal gram and powder it finely.Sieve it and take in a bowl.
3. Add rice flour, red chili powder,sesame seeds, asafoetida powder,hot oil salt and mix well. Add water little by little and knead to a soft dough.
4. Heat oil in a pan and check if it hot enough. When a piece of dough is dropped in the oil, it should sizzle. Meanwhile fill a portion of the dough into the greased murukku press. Grease two broad ladles and pipe out the murukku on them. Once the oil is hot enough, gently drop the murukku into the oil and deep fry till golden. Remove from oil and drain over a kitchen towel.
5. Super crunchy murukku is ready!!!

Recipe Notes

• You can use cumin seeds/ ajwain instead if sesame seeds
• Similarly you can use store bought / homemade rice flour for this recipe.
• Hot oil is used to get a crunchy texture. Adding too much will make it too brittle.
• Red chili powder is optional
• If the dough splits into small bits when piping it out or if it is too difficult to press out the dough, add a little more water and knead again. You will be able to pipe it out freely / without breaking into bits.