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| GARLIC MURUKKU - POONDU MURUKKU |
"Garlic Murukku/Poondu Murukku" is the same old recipe with a flavourful twist. This Murukku recipe is similar to Pottukadalai Murukku, what makes the difference is the addition of Garlic flakes in it. It is as always an easy murukku recipe, no soaking, drying, roasting, grinding etc., I am still not out of the lethargy when it comes to preparing Murukku Recipes. Get hold of Instant Murukku Mix Powders or just grab a packet of Idiyappam Powder, is my tactic when it comes to Murukku recipes. As always convincing myself that I will make Murukkus from scratch one day or the other.
My school of belief is what we want is a similar snack which can be incorporated quickly without compromising to the TASTE. This Pottukadalai Murukku flavoured with Garlic is an easy 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, and ya don't forget to add some Garlic flakes, then you can easily make this Garlic 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, crispy & flavourful Garlic Murukku Recipe for this festive season.
Whenever I make this Garlic Murukku I prefer to make it spicy. So I usually grind soaked Dry Red Chillies and Garlic flakes together into a fine paste, sieve it out through a fine mesh, then add it along with the dry ingredient & knead it into a pliable dough. If you prefer Plain Garlic 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. But if you prefer Murukku with overwhelming Garlic flavour, can avoid adding Ajwain/Cumin Seeds, just add Sesame Seeds.
Can also prepare this Garlic Murukku with a combination of Rice Flour and Urad Dhal powder. Or simply add garlic & spices with any ready-made Murukku Mix Powders and convert it into a flavour-filled Garlic Murukku.
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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
For more MURUKKU RECIPES, Click here...
HOW TO MAKE GARLIC MURUKKU WITH IDIYAPPAM FLOUR
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| GARLIC MURUKKU - POONDU MURUKKU |
INGREDIENTS :
For Garlic/Poondu Murukku:
Idiyappam Rice Flour - 3 CupsPottukadalai/Roasted Gram Dhal Powder - 3/4 Cup
Butter - 3 Tbspn
Dry Red Chillies - 6-8 Nos. (Optional)
Garlic - 10-12 Flakes
Ajwain/Cumin Seeds - 1 Tspn(Optional)
White Sesame Seeds - 1 Tspn
Asafoetida - 1/4 Tspn
Salt - To Taste
Boiling Water - 1 Cup(Approximately)
To Deep Fry:
Oil - To Deep FryMETHOD:
For Garlic/Poondu 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.
- Grind the Soaked Dry Red Chillies along with Garlic flakes 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.
- 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.
- Soften the Butter and keep it aside.
- Mix Garlic & Dry Red Chilli paste along with Rice Flour, Pottukadalai Powder, Butter, Ajwain/Cumin seeds, Sesame 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 Garlic Murukkus into the oil.
- Drop the shaped murukkus gently into the hot oil, fry the Garlic Murukku until it turns into golden brown in colour and the sizzling sound stops.
- Drain the Garlic Murukkus on a Paper Towel.
- Follow the suit for rest of the dough.
- Allow the Garlic Murukkus to cool down completely before storing.
- Store the Garlic Murukkus in airtight jars.
NOTES :
- The dough should be of the 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.
- Adjust the number of Dry Red Chillies to suit your spice level.
- Adding dry chillies to the recipe is totally optional.
- I usually grind soaked Dry Red Chillies and Garlic flakes together into a fine paste & sieve it out through a fine mesh.
- I do the above step to discard any seeds or large flakes which may block the holes of the Murukku Achu(tiny Plate) while pressing the Murukku dough.
- Sieving the garlic-chilli paste is purely optional
- Powder the Roasted Gram Dhal/Pottukadalai into a fine powder and sieve it once.
- You can press the Garlic Murukkus directly into the oil.
- If stored properly, it stays good for a Week up to 10 days.
