I never add intro for old recipes but I did for this Instant Pottukadalai Murukku 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
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.
- 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.
Once it completely cooled store it in an airtight container.
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.