Instant Pottukadalai Murukku Dalia Chakli Recipe

I never add intro for old recipes but I did for this Instant Pottukadalai Murukku Recipe Dalia Chakli Recipe, because this is one among top 5 recipes I posted/published so far. This is the only one version of murukku amma makes often because my dad and grandma takes this soft version of murukku without any hassle. Amma makes in the authentic way I mean grinding the idli rice batter to thick consistency and then adding powdered dalia/pottu kadalai maavu, you can check the same process in my ThenkuzhalMurukku Recipe with step wise pictures only flour differs. If you wish to try the authentic way with this pottu kadalai flour just follow the thenkuzhal murukku procedure and quantity but just reduce 1 tbsp of butter from that recipe. Amma says for 5 cups of idli rice she use 2 cups of pottukadalai flour (New Recipe posted for my mom’s way of Traditional Pottukadalai Murukku Using Rice Batter), So I keep that in my mind and always stick to this recipe when i use instant rice flour. This version remains super soft for more than 20 days, also if the batter is in right consistency then they don’t drink too much oil. While deep frying if you feel they are super soft and drinking oil then you can add few tbsps of rice flour also if you feel that murukku turned hard then add 1/2 – 1 Tbsp butter and start making. Also read note section for more tips.

Updated Recipe with Recent Pictures

Recipe Source :- Mom’s Recipe

Ingredients for Instant Pottukadalai Murukku Dalia Chakli

Instant Rice flour – 2 Cups (you can use raw rice flour too)

* Pottukadalai flour (Split roasted dalia) – 3/4th Cup

Black Sesame Seeds – 2tsp (I used White here)

Cumin seeds or Ajwain – 2tsp
Butter – 2-3 Tbsp
Water, Salt & Oil (As Required)

* If using homemade fresh rice flour then you can reduce 1-2 tbsp of dalia flour for the above said quantity.

How to make Instant Pottukadalai Murukku Dalia Chakli

Grind the pottukadalai / roasted split gram / dalia in mixie to a nice powder and sift it.
Add all other ingredients except oil and water.
Sprinkle less water and mix it well, make a bit soft dough, when the dough is very tight, if you feel hard to make shapes in that case sprinkle few drops of water and bring to right consistency.
Also don’t make the dough too soft and watery that will drink too much oil, in that case add few tbsps of rice flour.

Use murukku aachu and make shapes.
I made shapes in non stick pizza pan, so you can easily carry murukku with spatula to the hot oil.
When oil is hot add 4-5 already shaped murukkus.
Flip both sides and this murukkus remains white and don’t turn too much brown in color.
Fry till you get light brown color, remove from hot oil and drain excess oil with paper towel.

Once it completely cooled store it in an airtight container.

Old Picture

Note:

1. Don’t wait for murukku to turn dark golden brown, doing so makes the murukku harder after few days.
2. I love this version, if like to make spicy add chilli powder to the dough.
3. The dough dries out soon becoz of store bought rice flour, if so just wet your hand and knead a minute to bring back to soft dough.