Diwali Snack Recipes - Murukku Recipes

Easy & Tasty Pottukadalai Murukku / Roasted Gram Murukku

Diwali is very special festival in India. We used to do many snacks and sweets for Diwali. Especially in South India , Murukku is an important snack which is prepared in home for Diwali. This is Pottukadalai Murukku which is loved by all age group people. 

Ingredients

• Raw Rice Flour- 2 Cups
• Whole Urad dal flour- 1/2 Cup
• Roasted gram dal/pottukadalai flour - 3/4 cup
• Cumin Seeds -1 tsp
• Asafoetida - 1 pinch
• Melted Ghee / Hot oil - 1 tsp
• Salt - As needed
• Oil - For Deep Fry
• Murukku Maker - 1

Method:

Step 1:

• Heat a pan, dry roast whole urad dal until it turns very light brown. Remove from the pan and switch off the flame, Allow it to cool.
• Take a mixer, Powder the urad dal nicely, Transfer it to a bowl.
• Make Powder of Roasted gram, Keep aside.
• In a bowl. mix the rice flour, urad dal flour, roasted gram flour well with your fingers. Add cumin seeds, Asafoetida, Melted ghee or Hot oil, salt.
• Add water little by little to make dough, Once you can gather the dough, stop adding water. Do not add too much water as the murukku will keep breaking when squeezed through the murukku maker.

Step 2:

• Take a portion of the dough and put it inside the murukku maker.
• Grease 2 or 3 ladles or small plate with oil for placing the squeezed out murukku.
• press the dough in the murukku maker on the ladle or small plate, in a circle to form murukkus

Step 3:

• Heat oil in a Kadai, (To check if the oil is hot, drop a piece of dough into the hot oil, if it raises to the surface immediately, the oil is hot enough to fry the murukkus).
• If the oil is too hot, keep the flame in medium, slide the murukku from the ladle into the hot oil gently
• let it cook for a few seconds, then flip it over to the other side.
• When the murukku is cooked, you will not sees the bubbles in the oil.
• Drain in paper towel and cool down before transferring to the airtight container.

Notes

• Oil should always be hot when you drop the murukkus, otherwise murukku will drink oil and be oily.
• After dropping the murukku, cook the murukku in medium flame to ensure even cooking and golden colour murukkus.
• If murukku breaks while you press, then sprinkle little more water to make it smoother dough.
• Keep the dough always covered to avoid drying. 
• Make sure you keep enough oil to fry the murukkus, otherwise, it will get burnt at the  bottom of the murukku.
• Do not add too much water as the murukku will keep breaking when squeezed through the murukku maker.