POTTUKADALAI MURUKKU(SPICY VERSION)

     Pottukadalai Murukku/Murukku prepared with Rice flour and Roasted Gram Dhal is my MIL's speciality.  She soaks, grinds the Rice and prepares this recipe.  Me as usual, with my lethargy and lazy attitude towards long & meticulous preparations of any snack as a matter of fact, yet haven't pondered into the length and breadth of such chores.
    Anyway, what we want is a similar snack which can be incorporated quickly without compromising to the TASTE.  This Pottukadalai Murukku is a cheat version of the same, prepared with ready-made Idiyappam Flour.  If you readily have these 3 main ingredients - Idiyappam Flour, Pottukadalai/Roasted Gram Dhal & Butter then you can easily make this Pottukadalai Murukku within no time. Spice it up with Dry Red Chillies and Cumin Seeds/Sesame Seeds/Ajwain, if you prefer a spicy version of the same recipe.  This can be one easy addition to your 'DIWALI BAKSHANAM' list.  Try your hand with this easy Pottukadalai Murukku Recipe for this festive season.
      Whenever I make this Pottukadalai Murukku or any other Murukku Recipe, I prefer to make it in two batches, one batch would be plain and the other one would be spicy.  For the Plain Pottukadalai Murukku Version, just avoid adding Dry Red Chillies, rest of the ingredients and method of preparation remains the same. Can add Ajwain/Cumin Seeds to the Murukku Mix this will help impart a wonderful aroma to the Murukkus and also helps in digestion.

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Cuisine - Indian
Recipe Type - Snacks
Spice Level - Medium
Difficulty - Medium
Yields -  40-45 Medium sized Murukkus
Author - SM

Preparation Time - 25-30 Minutes
Cooking Time - 30 -45 Minutes


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HOW TO MAKE POTTUKADALAI MURUKKU WITH IDIYAPPAM FLOUR

POTTUKADALAI MURUKKU

INGREDIENTS :

Idiyappam Rice Flour - 3 Cups
Pottukadalai/Roasted Gram Dhal Powder - 3/4 Cup
Butter - 3 Tbspn
Dry Red Chillies - 6-8 Nos.(Optional)
Ajwain/Cumin Seeds - 1 Tspn
Asafoetida - 1/4 Tspn
Salt - To Taste
Boiling Water - 1 Cup(Approximately)
Oil - To Deep Fry

METHOD :

For Pottukadalai Murukku :

• Soak Dry Red Chillies in hot water for about 10-15 minutes.
• Drain and discard the water used for soaking Dry Chillies or use it to knead the dough.
• Powder the Roasted Gram Dhal/Pottukadalai into a fine powder
• Measure 3/4 Cup of finely powdered Roasted Gram Dhal/Pottukadalai, sieve it once and keep it aside.
• Grind the Soaked Dry Red Chillies in a blender or a small mixer-grinder jar.
• Grind this into a fine paste. Alternatively can add a Tspn of Red Chilli Powder too.
• Soften the Butter and keep it aside.
• Mix Dry Red Chilli paste along with Rice Flour, Pottukadalai Powder, Butter, Ajwain/Cumin seeds, Asafoetida and Salt to Taste.
• Pour in the Boiling Water to the above mix, little at a time and knead it into a smooth & soft dough.
• The dough should be pliable and kneaded without any cracks.

 

To Fry Murukku :

• Heat Oil in a deep pan.
• Place some dough into the Murukku Mould and press the dough through it. 
• Make a few swirls onto the reverse surface of a slotted spoon or directly press the Murukkus into the oil.
• Drop the shaped murukkus gently into the hot oil, fry the Pottukadalai Murukku until it turns into golden brown in colour and the sizzling sound stops. 
• Drain the Pottukadalai Murukkus on a Paper Towel.
• Follow the suit for rest of the dough.
• Allow the Pottukadalai Murukkus to cool down completely before storing.
• Store the Pottukadalai Murukkus in airtight jars.

NOTES :

• The dough should be of a correct consistency. It should not be sticky or too hard and without any cracks.
• Do not substitute Butter with Ghee or Margarine.
• Butter should be at room temperature before mixing it into the flour.
• Butter is one main ingredient for crispy and soft murukkus.
• While using Idiyappam flour for Murukku recipe, use boiled-hot water to knead the dough.
• Adding dry chillies to the recipe is totally optional. 
• Powder the Roasted Gram Dhal/Pottukadalai into a fine powder and sieve it once.
• You can press the Pottukadalai Murukkus directly into the oil. 
• If stored properly, it stays good for a Week up to 10 days.