Sago Murukku is a crispy snack made with rice flour and sago pearls as main ingredients. It has that perfect crunch with mild spicy flavor which makes it a great tea time snack in the evening. The texture is bit different from regular murukku because of the soaked sago, it gives nice bubbly look and extra crisp feel when you bite.

This murukku is very popular during festival time but also a nice choice for casual snacking anytime. The method is quite simple but the soaking of sago should be done properly else it may burst while frying. Once fried, the murukku turns golden and crunchy with that little taste of cumin and butter which make it so addictive.

About Sago Murukku

Sago Murukku, also called Javvarisi Murukku, is one interesting twist to the usual South Indian murukku recipe. Instead of using only rice flour, this version adds soaked sago pearls which give lovely crisp texture and airy bubbles on top when fried. The look itself is tempting and taste is even more.

The recipe mainly uses rice flour, sago, curd, and butter. The curd and soaked sago helps in binding the dough easily and adds slight tangy flavor too. Once deep-fried in medium hot oil, the murukku puffs up slightly, gets crunchy on the outside and remains light inside.

This version is perfect for those who are bored of making same old thenkuzhal or butter murukku every time. It is something new and flavorful with nice crispness. Even though soaking part takes little time, the actual mixing and frying are very simple and quick to do.

At my home, I usually make this in small batches during festive or when guests come. It stays good for many days and goes well with tea, coffee or even with rasam rice. Kids also love it because of its crunch and mild spicy taste.

Sago Murukku Ingredients

• Rice flour - I add homemade flour as it gives the best crisp texture. You can use store bought also, but make sure it is fine and smooth.
• Sago (Javvarisi) - This is the main ingredient that gives the murukku its bubbly look and light crunchy feel. I always soak it well in curd, else it may pop while frying. The soaking part is really important.
• Curd - I have used thick curd to soak the sago, it helps to soften it and gives mild tang taste too. If the curd is very thick, I add little water or sometimes use buttermilk instead.
• Butter - I add a small piece of butter to give rich flavor and soft crispness. Too much butter will make dough break while pressing, so I always add carefully.
• Red chilli powder - I used mild red chilli powder just for light spice and color. You can add more if you like little extra heat.
• Cumin seeds - I like adding cumin seeds as it gives nice aroma and also helps for easy digestion. Sometimes I mix few sesame seeds also for change in flavor.
• Hing (asafoetida) - I always add one small pinch of hing for flavor and also to avoid gas trouble after eating fried snacks. It adds nice subtle aroma.
• Oil - I used refined oil for deep frying, it helps to makes the murukku more crispy and tasty. You can also use groundnut oil for better taste.

Similar Recipes

• Thenkuzhal murukku
• Butter Murukku
• Maida Mullu Murukku
• Pottukadalai Murukku
• Potato Murukku

How to make Sago Murukku Step by Step

1.Measure and soak sago in curd at least for 6 hours. I soaked it overnight

2.Morning when you see the sago pearls will be soft. Now in a mixing bowl - add rice flour, red chili powder, sago, jeera, butter, hing.

3.Mix it well with your hands, then add water little by little. Gather together to form a non sticky dough like this.

4.Shape it into a log and keep it ready. Fix your thenkuzhal murukku mold.

5.Now fill the murukku press with the dough, in parallel heat oil. When oil is hot, drop a pinch of batter to check it comes up immediately, then oil is at the correct temperature. Squeeze in a spread manner, do not crowd. Fry till golden and until shh sound ceases.

6.t will stick together just break it while frying. You can break it after frying. Drain in tissue paper. Once it cools down, break it and set aside.

Store in a dry jar.

Expert Tips

• Soaking sago- I always soak sago for minimum 6 hours or overnight. When I press it between fingers it should feel soft, else it may burst while frying.
• Dough consistency - The dough should be smooth and soft. If it feels dry, I sprinkle few drops of water and knead again till it becomes even.
• Oil temperature - I check the oil by dropping tiny piece of dough, it should come up slowly. If oil is too hot, murukku will turn brown fast and stay soft inside.
• Shaping method - Because of the sago, the dough will not come perfectly in circles. So i just press directly into oil to make uthiri murukku, it comes more crunchy this way.
• Storage - I always cool the murukku completely before storing. I keep it in airtight tin box and it stays crisp for about 10 days easily.

Serving and Storage

Serve this Sago Murukku along with evening tea or filter coffee as a light crunchy snack. It is also a nice addition to your festive snacks box to share with friends and family. Once cooled completely, transfer to clean airtight container or steel box. If kept away from moisture, it stays fresh and crispy up to 10-12 days easily.

FAQS

1.Can I skip curd and use only water?

Yes, but curd helps to soften the sago and gives slight flavor. Only water may make the murukku little hard in texture.

2.My sago is popping while frying, what to do?

That happens when sago is not soaked enough. Soak it for more hours till it turns soft when pressed.

3.Can I make in air fryer?

No, it will not give same texture as deep frying, it gives best crisp and taste for this murukku.

4.Can I use ghee?

You can use ghee also, but butter gives a lighter and flakier result with nice golden color.

5.Why my murukku is breaking while pressing?

It means the dough is too dry. Sprinkle little water, knead again till soft and then press gently.

If you have any more questions about this Sago Murukku Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Sago Murukku Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Sago Murukku | Javvarisi Murukku

Sago Murukku is a tasty, savoury snack made by frying a dough of powdered sago passed through murukku press. Sago Murukku is an alternate murukku to try for Diwali & other festivals. Sago Murukku translated as Javvarisi Murukku is a healthy snack compared to the packed foods.

Course Snack

Cuisine Indian

Keyword diwali dishes, diwali recipes, diwali snacks, diwali snacks recipes, easy diwali recipes, easy diwali snacks, Festival, fry, fry recipes, sago recipes, savoury recipes, snack recipes, virtual diwali party

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10 Murukku

Calories 87kcal

Author Sharmilee J

Ingredients

• 1 cup rice flour
• ⅓ cup sago
• ¼ cup curd
• ¾ tablespoon butter
• ½ teaspoon red chilli powder
• ½ teaspoon cumin seeds
• a tiny pinch hing
• salt to taste
• oil to deep fry

Instructions

• Measure and soak sago in curd at least for 6 hrs. I soaked it overnight. Morning when you see the sago pearls will be soft.
• Now in a mixing bowl - add rice flour, red chilli powder, sago, jeera, butter, hing.
• Mix it well with your hands, then add water little by little. Gather together to form a non sticky dough.
• Shape it into a log and keep it ready.
• Fix your thenkuzhal murukku mould and fill the murukku press with the dough.
• Now, in parallel heat oil. When oil is hot, drop a pinch of batter to check it comes up immediately, then oil is at the correct temperature. Squeeze in a spreaded manner, do not crowd.
• Fry till golden and until shh sound ceases. It will stick together just break it while frying. You can break it after frying.
• Drain in tissue paper. Once it cools down, break it and set aside.
• Serve Sago Murukku with tea!

Notes

• Do not overcook, it should golden.
• As sago is more in this recipe, I recommend to make it as uthiri murukku as I don't think we can make circles with this recipe.
• Soaking for more hours is required else sago may pop out so be at a safer distance while frying.
• When you squeeze the dough will stick to each other, when it becomes crispy try to break with the ladle else after frying you can break it.
• Regulate flame and cook, do not cook in high flame.
• I used my thenkuzhal press to get this shape.
• If you are making in larger quantity keep the dough closed to avoid from drying.
  If the dough is too dry sprinkle little water.

Nutrition

Serving: 25g | Calories: 87kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 18mg | Potassium: 26mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 63IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 0.1mg

The post Sago Murukku | Javvarisi Murukku appeared first on Sharmis Passions.

Arisi Murukku is a crispy and light South Indian snack made using rice and few spices. It is little different from regular murukku as it is made using soaked and ground rice batter instead of ready made rice flour. The texture comes out light, crunchy with mild spice flavor that makes it perfect to have with evening tea or coffee.

This murukku is a very good choice when you do not have rice flour at home but still want to make something crunchy and tasty. Because it is made with ground rice batter, it tastes more fresh and has nice homemade feel. Arisi Murukku can be made for any festival time or even as small evening snack when you feel like eating something savory and crisp.

About Arisi Murukku

Arisi Murukku is a traditional South Indian snack where "Arisi" means rice. This version is made using parboiled rice, also called puzhungal arisi, which is soaked and ground like idli batter then mixed with few simple ingredients to make a smooth dough. The ground rice gives special flavor and make the murukku light, crispy and tasty after frying.

The main flavor in this murukku comes from red chili, cumin and ajwain. These spices give small burst of flavor in every bite while butter add that melt in the mouth crispness. Roasted gram dal powder add mild nutty taste and also help to bind the dough well.

The process may look long but it is very simple once you start step by step. The rice is soaked, ground thick and mixed with spices, butter and flour to make smooth dough. The aroma while frying these golden murukkus fills the house and brings that festive feel.

I usually make Arisi Murukku on weekends or whenever family feels like having something crunchy with tea. It feels nice to make snack fully from scratch without using any packed flour.

Arisi Murukku Ingredients

• Parboiled Rice - I used puzhungal arisi soaked and ground into thick smooth batter. It gives soft inside and crisp outer after frying. You can use raw rice also, but texture will be little different.
• Roasted Gram Dal - I ground it to fine powder which makes dough soft and gives light nutty flavor. If not available, you can replace with besan but taste change a bit.
• Butter - I used soft butter at room temperature. It gives rich taste and nice crisp texture. You can replace half of it with oil if you want lighter version.
• Red Chillies - I added it with rice to give mild spice and light color. You can add more or less as per taste.
• Cumin Seeds - It gives nice aroma and helps for easy digestion. Can replace with carom seeds also if you like.
• Ajwain - I used small amount for flavor and mild crunch. It gives very nice smell while frying.
• Oil - I used for frying murukku till golden and crispy. Use any neutral oil, but keep flame medium for even color.

Similar Recipes

• Butter Murukku
• Maida Mullu Murukku
• Pottukadalai Murukku
• Potato Murukku
• Rava Murukku

How to make Arisi Murukku Step by Step

1.Measure 1 cup parboiled rice, rinse it well drain water, Then soak it in water till immersing level for at least 2 hours. Then grind it in wet grinder along with 2 red chilies.

2.Add very little water as possible and grind at least for 30 minutes to get a smooth thick batter like this.

3.Take fried gram dal in a mixer jar and grind it to a fine powder. Sieve it in a fine sieve.

4.Discard the coarse particles. In a wide mixing bowl - add rice batter along with butter, salt, jeera, ajwain and fried gram dal powder.

5.Mix well to form a smooth non sticky dough, mine was too dry so sprinkled little water to get a smooth dough consistency.

6.Take a portion, Grease the murukku press and use the murukku press(I used the thenkuzhal mold). Fill the dough till ¾th of the murukku press.

7. Start pressing. I usually press in 2 ladles and flip it in oil. Heat oil , check by adding a pinch of dough if it raises immediately with a shh sound then the oil is ready.

8.Now carefully flip over the prepared murukkus and deep fry till golden. Fry in batches. Repeat the process until the entire dough finishes. Drain in tissue paper and store it.

Serve with tea.

Expert Tips

• Soaking - Always soak the rice for at least 2 hours and grind it to a smooth thick batter. Do not pour too much water else the dough becomes sticky and little hard to press.
• Butter Quantity - Adding more butter can make murukku break while pressing. If lines break, add little fried gram powder or rice flour and knead again.
• Oil Temperature - Oil should be hot but not smoking. Drop small dough piece, if it comes up slowly then oil is ready for frying.
• Keep Dough Covered - Always keep rest of dough covered with wet cloth while frying to prevent drying. If dough turn dry, sprinkle little water and knead again.
• Pressing Shape - I usually use thenkuzhal mould for even thin lines. You can try star or other moulds too for different pattern.

Serving and Storage

Serve Arisi Murukku with a hot cup of tea or coffee for nice evening snack. It also makes lovely gift during Diwali or small family functions. Cool down the murukku completely and the keep it in airtight container so it stay crisp and fresh. It stay good for around 10 to 12 days at room temperature.

FAQS

1.Can I use raw rice instead?

Yes you can use, but murukku will turn bit hard. Parboiled rice give more light and crispy texture.

2.Why murukku dough is too dry?

Hard douh makes the murukku dry. Just sprinkle little water and knead again till smooth.

3.The murukku is breaking while pressing, why?

That happen if butter is more or dough too soft. Add small amount of rice flour or roasted gram powder to fix it.

4.Can I store the dough and fry later?

Yes you can, just keep it covered properly so it not dry out. But better to fry fresh for nice crispness.

5.Which mold is best for this recipe?

I use thenkuzhal mould as it give thin and even lines. But you can use any mold shape you like, all come out nice and tasty.

The post Arisi Murukku appeared first on Sharmis Passions.

Pepper Thattai is a crispy, spicy snack made during festivals or for evening tea. These are thin rice flour discs which are flavored with pepper and fried till golden and crunchy. They are also called Milagu Thattai and they are simple to make but very satisfying. The pepper gives warm little kick and butter adds richness, it just melts in mouth.

These thattais are crisp outside and little nutty inside. The aroma of pepper, hing and curry leaves while frying makes kitchen smell so nice. They can be eaten right after frying or stored for later. They taste much better than store bought ones and are a comforting snack anytime.

About Pepper Thattai

Pepper Thattai is a South Indian snack rich in crunch and taste. The dough is soft and easy to press thin which helps to get crispy thattais when fried. The pepper gives mild spicy flavor and chana dal gives small crunchy bites here and there. Butter makes the thattai have a soft crunch and adds nice flavor too.

The mixture of rice flour, fried gram dal powder and spices gives that authentic taste that reminds of festive snacks from childhood. The smell of curry leaves and hing while frying is so lovely and fills the kitchen with nice aroma.

This recipe is easily customizable, you can adjust pepper according how spicy you want. You can try a pinch of red chili powder for extra heat. You can add some sesame seeds for extra crunch. Every family has its own small twist to this recipe, and that what makes homemade thattai special.

I usually make this few days before festivals. Pressing each thattai thin and watching it puff little while frying is satisfying. Once cooled they turn perfectly crisp and stay like that for days.

Pepper Thattai Ingredients

• Rice flour - I have used regular rice flour as the base. It makes the dough soft and gives crisp thattais after frying. You can even mix little idli rice flour if you like more texture.
• Fried gram dal - I grind them to a fine powder and added it to the dough. This adds a nutty taste and makes thattais light and crunchy.
• Pepper - I crushed whole pepper coarsely. This gives nice aroma and mild heat. You can increase or decrease as you prefer.
• Butter - I added little at room temperature. It makes the dough smooth and adds rich flavor. You can use ghee.
• Chana dal - I soaked them for few minutes before adding it. This gives small crunchy bites in every thattai. You can skip if not available but I like that texture.
• Hing - I used a small pinch for aroma. It gives that authentic South Indian flavor.
• Curry leaves - I added few along with pepper. This adds a nice aroma and flavor. You can use dry leaves too.
• Oil - I used for deep frying. It gives that perfect crisp golden texture. You can either use groundnut or sunflower oil, both work fine.

Similar Recipes

• Kara Boondi
• Ribbon Pakoda
• Omapodi
• Mullu Murukku
• Thattai

How to make Pepper Thattai Step by Step

1.Take rice flour in the mixing bowl. Grind fried gram dal (pottukadalai) in a mixer to a fine powder.

2.Add it to rice flour. Then add whole pepper and curry leaves in the mixer jar and grind it to a coarse mixture, Set aside.

3.Soak chana dal for 10 minutes. Now to the mixing bowl add chana dal and pepper mixture with salt and butter. Mix well.

4.Now add water little by little to form a smooth dough. The dough should not be too tight. Take a lemon sized ball, I used 1 tablespoon measure to get all the balls of even size.

5.Make few balls, then take a plastic sheet grease it with oil. Keep a ball, place another plastic sheet over it then press it with a flat surfaced bowl.

6.Prick with fork to avoid puffing up. Carefully remove it from the plastic sheet. Flatten as thin as possible only then you will get crisp thattais.

7.Heat oil, carefully add 2-3 thattais at a time, deep fry till golden brown. This will take time to cook at least 3 minutes for each batch so fry patiently in low medium flame. Then drain in tissue paper.

Cool down and Store in airtight container.

Expert Tips

• Press thin - I always press dough as thin as possible between greased sheets. This helps to make thattais crisp. If thick, they turn chewy.
• Prick before frying - I prick each thattai with fork so that it does not puff up while frying. This makes them cook evenly.
• Frying - I fry them in low medium flame. If flame is high, outside turns brown fast but inside stays soft.
• Dough - Make sure the dough is soft and not tight. This helps to press it easily and prevents cracks.
• Cool before storing - I always cool the thattais completely before keeping them in the jar. This keeps them crisp for long.
• Butter quantity - Do not skip butter. I have tried without once, but thattais become hard. So little butter gives perfect crispness.

Serving and Storage

Serve Pepper Thattai as tea time snack or just as crunchy bite anytime. It also goes well with sweets during festivals. Store them in airtight container. It stays fresh and crisp for 2 to 3 weeks. I usually make small batch so I can enjoy.

FAQS

1.Can I skip curry leaves?

Yes you can skip, but I feel it adds very nice aroma and taste, so I always add.

2.Can I use regular dal instead of fried gram dal?

You can, but roasted fried gram dal gives better taste and lightness.

3.Can I make dough ahead?

Yes, you can prepare dough few hours earlier and keep in fridge covered.

4.Can I bake this recipe?

Frying gives best crisp texture. You can either bake or fry, bith can work but the flavor will be slightly different.

5.How thin should I press them?

I press them very thin, almost like papad thickness. The thinner you press, the crispier they turn out.

If you have any more questions about this Pepper Thattai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Pepper Thattai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Pepper Thattai Recipe (Milagu Thattai Recipe)

Pepper Thattai is a crispy, spicy snack made during festivals or for evening tea. These are thin rice flour discs which are flavored with pepper and fried till golden and crunchy. They are also called Milagu Thattai and they are simple to make but very satisfying. The pepper gives warm little kick and butter adds richness, it just melts in mouth.

Course Snack

Cuisine Indian

Keyword diwali dishes, diwali recipes, diwali snacks, diwali snacks recipes, easy diwali recipes, easy diwali snacks, fry, fry recipes, rice flour recipes, snack recipes

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 15 Thattai

Calories 48kcal

Author Sharmilee J

Ingredients

• 1 cup rice flour
• 2 tablespoon fried gram dal
• 1 teaspoon pepper
• ¾ teaspoon butter at room temperature
• 1 teaspoon chana dal
• 1 tiny pinch hing
• few curry leaves
• salt to taste
• oil to deep fry

Instructions

• Take rice flour in the mixing bowl.
• Grind fried gram dal in a mixer to a fine powder. Add it to rice flour.
• Then add whole pepper and curry leaves in the mixer jar and grind it to a coarse mixture, set aside.
• Soak chana dal for 10mins.
• Now to the mixing bowl add chana dal and pepper mixture with salt and butter. Mix well.
• Now add water little by little to form a smooth dough. The dough should not be too tight.
• Take a lemon sized ball, I used 1 tablespoon measure to get all the balls of even size.
• Make few balls, then take a plasic sheet grease it with oil. Keep a ball, place another plastic sheet over it then press it with a flat surfaced bowl.
• Prick with fork to avoid puffing up. Carefully remove it from the plastic sheet. Flatten as thin as possible only then you will get crisp thattais.
• Heat oil, carefully add 2-3 thattais at a time, deep fry till golden brown. This will take time to cook at least 3mins for each batch so fry patiently in low medium flame.
• Then drain in tissue paper.
• Cool down and store Pepper Thattai in an airtight container.

Notes

• Press thin - I always press dough as thin as possible between greased sheets. This helps to make thattais crisp. If thick, they turn chewy.
• Prick before frying - I prick each thattai with fork so that it does not puff up while frying. This makes them cook evenly.
• Frying - I fry them in low medium flame. If flame is high, outside turns brown fast but inside stays soft.
• Dough - Make sure the dough is soft and not tight. This helps to press it easily and prevents cracks.
• Cool before storing - I always cool the thattais completely before keeping them in the jar. This keeps them crisp for long.
• Butter quantity - Do not skip butter. I have tried without once, but thattais become hard. So little butter gives perfect crispness.

Nutrition

Serving: 25g | Calories: 48kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 23mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 7IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.2mg

The post Pepper Thattai | Milagu Thattai appeared first on Sharmis Passions.

Pottukadalai Murukku is a simple snack made with rice flour, fried gram dal flour, butter and spices. It is one of the easiest murukku recipes that you can make in home without much effort. This murukku turn out very crunchy and tasty, full of flavor, perfect to enjoy with a cup of hot tea in the evening.

This murukku gets lovely golden color and breaks with a soft snap, so light and tasty every time you make. It gives that soft texture and mild nutty taste which makes it bit different from regular murukku. Once you try this version, you will surely want to make it again and again.

About Pottukadalai Murukku

Pottukadalai Murukku is South Indian snack. It is a must during festive season as it is easy, simple and quick to make. The fried gram dal gives nice flavor and makes the murukku melt slightly in mouth while still keeping it crunchy.

Rice flour, gram dal flour is mixed with butter, salt and spices then shaped using a murukku press and fried till golden. Pottukadalai Murukku is an easy instant murukku recipe that I make. It comes out so good, that this has become a snack that I make on and off as both mittu and gugu are fond of it.

This murukku is quite famous on special days but I feel it can be enjoyed anytime. It is very easy to prepare compared to other types of murukku because it uses basic ingredients available in every kitchen. You do not need urad dal flour like traditional version, yet taste comes very nice and light.

The texture of this is soft crunchy, not hard at all. When you bite it, it just breaks easily with clean snap and melts a little. The flavor of cumin or sesame seeds adds extra aroma, and butter gives smoothness to dough. Even beginners can make this easily if follow few tips carefully.

Pottukadalai Murukku Video

I usually make this murukku during festival times or when we feel like having some homemade snack to munch on. My family loves this murukku as evening snack with coffee or tea. Sometimes I pack few in snack boxes too, it stays fresh and crunchy till evening.

Similar Recipes

• Thenkuzhal murukku
• Butter Murukku
• Maida Mullu Murukku
• Potato Murukku
• Rava Murukku

Pottukadalai Murukku Ingredients

• Rice flour - I used homemade rice flour but you can use store bought idiyappam flour too. It gives crisp base texture to murukku.
• Fried gram dal (Pottukadalai) - I grind fried gram dal fine then sieved and added. Sieving is must.
• Butter - I used little butter to make dough soft and easy to press. Do not add too much, else it will break while pressing.
• Cumin seeds - I used this for nice aroma and slight crunch. You can replace with sesame seeds if prefer that flavor.
• Oil to deep fry - I used refined oil for frying. Make sure oil is hot enough before dropping murukku.

How to make Pottukadalai Murukku Step by Step

1.Take ½ cup pottukadaai(roasted gram dal), add it to a mixer.

2.Grind it to a fine powder and set aside.

3.First add 2 cups rice flour to a mixing bowl. Place a sieve over the bowl - add powdered roasted gram dal flour.

4.Sieve it and discard the remains.

5.Now add 1 and ½ tablespoon butter at room temperature.

6.Mix this well for even distribution.

7.Add 1 teaspoon cumin seeds along with salt. Give a quick mix. You can add ¼ teaspoon hing if you want.

8.Add water little by little and keep mixing.

9.Make a soft pliable dough like this.

10.Pinch small portion of the dough and make cylindrical logs like this.

11.Keep covered until use to avoid drying up of the dough.

12.Grease the murukku press with oil and fix the disc.

13.Fill it with the dough.

14.Screw and close it. Check and see.

15.Grease backside of 2-3 ladles with oil.

16.Squeeze in concentric circles like this and tuck in the loose edges.

17.Heat oil and check by adding a pinch of the dough it it rises slowly then oil is ready. Add 3-4 prepared murukku at a time.

18.Flip over and fry until golden on both the sides. The bubbles will reduce which shows murukku is done.

Pottukadalai murukku is ready!

Expert Tips

• Roasted gram powder - Always grind fried gram fine and sieve once, else murukku will have grainy texture. I usually powder and keep extra for later use.
• Butter quantity - Add butter only as mentioned. If butter is more then while pressing it will break.
• Dough - The consistency should be soft, pliable and smooth. If its just hard to press, just sprinkle some water and knead it once again.
• Oil temperature - Always check by dropping small piece of dough. If it rises immediately slowly with small bubbles, oil is ready. Too hot oil will make murukku brown fast outside and uncooked inside.
• Shaping - I usually make small circles on ladle and then slide into oil. You can press directly in oil if comfortable.

Serving and Storage

Serve this as a tea time snack or during festival season along with sweets. It goes very well with coffee or even plain milk for kids. Cool down completely before storing. Keep in airtight box and it stays fresh for 2 weeks or more if handled cleanly. Do not store when warm else it becomes soft.

FAQS

1.Can I use store bought rice flour?

Yes, you can use store rice flour. Just make sure it is fine textured for best result.

2.Why my murukku breaks while pressing?

If butter is more or dough is too tight, murukku will break. Add little water and small spoon of rice flour to balance, mix well and try again.

3.Can I make spicy version?

Yes, you can add red chilli powder or grind few garlic with chilli for flavored murukku. It gives nice spicy twist.

4.How to know if oil is ready for frying?

Drop small pinch of dough, if it rises slowly and not burnt, oil is ready.

5.Can I use sesame seeds?

Yes, it give nutty taste and aroma. You can also mix both for different flavor.

If you have any more questions about this Pottukadalai Murukku Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Pottukadalai Murukku Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Pottukadalai Murukku Recipe

Pottukadalai Murukku is a simple snack made with rice flour, fried gram dal flour, butter and spices. It is one of the easiest murukku recipes that you can make in home without much effort. This murukku turn out very crunchy and tasty, full of flavor, perfect to enjoy with a cup of hot tea in the evening.

Course Snack

Cuisine Indian

Keyword diwali snacks, diwali snacks recipes, easy diwali snacks, fried rice recipes, fry, fry recipes, murukku, snack recipes

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 15

Calories 60kcal

Author Sharmilee J

Ingredients

• 2 cups rice flour
• ½ cup fried gram dal
• 1 and ½ tablespoon butter
• 1 teaspoon cumin seeds
• salt to taste
• oil to deep fry
• water as required

Instructions

• Take ½ cup pottukadalai(roasted gram dal), add it to a mixer.
• Grind it to a fine powder and set aside.
• First add 2 cups rice flour to a mixing bowl. Place a sieve over the bowl - add powdered roasted gram dal flour.
• Sieve it and discard the remains.
• Now add 1 and ½ tablespoon butter at room temperature.
• Mix this well for even distribution.
• Add 1 teaspoon cumin seeds along with salt. Give a quick mix. You can add ¼ teaspoon hing if you want.
• Add water little by little and keep mixing.
• Make a soft pliable dough like this.
• Pinch small portion of the dough and make cylindrical logs like this.
• Keep covered until use to avoid drying up of the dough.
• Grease the murukku press with oil and fix the disc.
• Add the dough.
• Screw and close it. Check and see.
• Grease backside of 2-3 ladles with oil.
• Squeeze in concentric circles like this and tuck in the loose edges.
• Heat oil and check by adding a pinch of the dough it it rises slowly then oil is ready. Add 3-4 prepared murukku at a time.
• Flip over and fry until golden on both the sides.
• Pottukadalai murukku is ready!

Video

Notes

• Roasted gram powder - Always grind fried gram fine and sieve once, else murukku will have grainy texture. I usually powder and keep extra for later use.
• Butter quantity - Add butter only as mentioned. If butter is more then while pressing it will break.
• Dough - The consistency should be soft, pliable and smooth. If its just hard to press, just sprinkle some water and knead it once again.
• Oil temperature - Always check by dropping small piece of dough. If it rises immediately slowly with small bubbles, oil is ready. Too hot oil will make murukku brown fast outside and uncooked inside.
• Shaping - I usually make small circles on ladle and then slide into oil. You can press directly in oil if comfortable.

Nutrition

Serving: 25g | Calories: 60kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 262mg | Potassium: 41mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 4mg | Iron: 0.4mg

The post Pottukadalai Murukku Recipe (Easy Murukku) appeared first on Sharmis Passions.