Pottukadalai Murukku, a quick and easy to make deep fried snack with rice flour & roasted chana dal and it doesn't need any soaking or roasting at all.

It's one of my favorites next to urad dal murukku and i have fond memories of Amma making this in large batch on diwali and store it in thokku(big vessel) and i used to munch on them all time till it lasts.

For this week BM, under the theme "Pick a festival and cook 3 dishes", i have chosen "Gokulashtami" festival and i'm gonna share three simple recipes that you can prepare them on last minutes without any prior preparation.

Before check out the recipe, let me answer the FAQs about murukku.

Why did my murukku break into oil ?

If the dough doesn't have enough moisture in it, the murukku breaks easily in the oil and also it breaks while squeezing the dough. So add a little more water in the dough.

Why is my murukku not crispy ?

If the oil is too hot, then the outer turns darker easily and it won't be crispy. Cook it in the medium flame for the whole process helps to get crispy murukku

Why is my murukku hard?

It doesn't have enough fat in it. Butter used in the murukku helps to keep the murukku crispy and as light.

Does the murukku burst in the oil?

Chances are there!!

If the dry ingredients like rice flour and any other flour used in the recipe has any big granules. So make sure to sieve all the flour once before making dough
Once all the dough is squeezed, don't tempt to roll the left over dough into seedai and fry. It has the chance to burst.

Why does my murukku have a dark color or not as white as the store bought?

There are 2 reasons why murukku became dark in color.

Adding too much of urad dal makes the murukku become darker easily
Cooking for a longer time even after the "Shh" sound stops.

Ok, hope i have answered the basic FAQs about murukku !! If you have any other questions, leave me a comment, will try my best to answer your questions.

Pottukadalai Murukku

Preparation Time : 10 mins | Cooking Time : 20 mins | Makes : 18
Recipe Category: Snacks | Recipe Cuisine: Indian

Ingredients
Rice flour - 1 cup(heaped)
Roasted chana dal/Pottukadalai/Dalia - 3 tbsp
Butter - 2 tsp
Sesame seed - 1 tsp
Salt - to taste
Water - 1/2 cup(approx)
Oil - for frying

Procedure

Measure the rice flour and take it a large bowl, add sesame seed and salt. In a mixie/blender jar, add the pottukadalai and grind into fine powder.

Add the pottukadalai powder into the bowl along with melted butter. Mix it well with your hand.

Add water little by little and form a smooth dough. Now add the three hole press(thenkuzhal press) in the murukku maker.

Fill 3/4th of murukku maker with the dough and close it with lid. Squeeze the dough on few laddles or small plates and keep it ready.

Heat the oil in a kadai and add the murukku one by one slowly into the oil.

Cook on both sides till the "shh" sound stops, drain the oil and remove the murukkus and place it on tissue paper.

When it's completely cooled down, store it in air tight box and enjoy.

Related : How to make Butter murukku

Notes:

Grind the pottukadalai into fine powder and if needed you can sieve it once and use.
While pressing the murukku,if it breaks and doesn't hold the shape, add little more water into the dough.
Always cover the remaining dough with damp cloth to avoid drying.
Instead of squeeze the murukku on laddle, you can directly squeeze on oil too, but make sure to keep yours hands in safe distance,the steam from the oil is very hot.
If you're making in large batch, mix all the dry ingredients and butter. Take the required amount from it, add water and make the dough and use. That way,the dough won't be dry.