Today I am here with a recipe for Pottukadalai Murukku Dalia Chakli, the roasted gram chakali in traditional way that my mom and relatives practicing for long long years. I have mentioned this procedure few years back, that is my first murukku post in 2012 using instant rice flour to make Pottukadalai Murukku. Today I am here with the complete Murukku tutorial which is made by grinding the rice to smooth batter and mixing flour and other stuff to the dough. I have postponed so many years to post this recipe, the one and only reason for it is I wanted to post this recipe in a traditional way i mean with 3 hole murukku achu (picture below). Unfortunately my murukku press doesn’t have the 3 hole achu by default and this time when i went to hometown i showed the press and got this 3 hole achu separately that was custom made in a pathira kadai at Erode. Also while i posted Thenkuzhal Murukku few readers asked for rice batter consistency, how to incorporate dry flour in wet batter like queries, so today I have included a Video tutorial for the whole recipe do check it out. If you are unable to check the video you can refer step wise picture of traditional thenkuzhal murukku recipe HERE , its almost the same procedure…
Ingredients for Pottukadalai Murukku Dalia Chakli
Idli Rice – 3 Cups
Whole Red Chili – 6-8 Numbers
Ajwain – 1 Tbsp
Butter – 3 Tbsp
Sesame Seeds – 1 Tbsp (Optional)
Pottukadalai/Roasted Gram/Dalia Flour – 1 Cup (at least 3/4 th cup for right consistency)
Salt and Oil – As Needed
Complete Tutorial/Murukku Video
How to make Pottukadalai Murukku Dalia Chakli
- Wash the rice and soak along with red chili’s for 4 hours at least.
- Meanwhile powder the roasted gram/dalia/pottukadalai in mixie/food processor and sieve it, keep aside.
- The red chili should grind well otherwise it stuck and makes trouble while squeezing the dough in the press.
- So initially grind the chili in grinder for 2 minutes then slowly add 1/2 cup rice.
- Allow them to grind with few water for 5 minutes.
- Gradually add the remaining rice and necessary water, this may take 30 minutes approximately to get smooth rice batter.
- Don’t add too much water batter should be thick in consistency (Refer Video).
- Also this rice has the tendency to absorb water even after grinding it out, so don’t get panic when the batter is little runny.
- Meanwhile keep the butter at room temperature (say 15 minutes at least), add ajwain/omam, 3/4 cup roasted gram flour(remaining quantity we will add later if needed) in a wide wok (this helps to knead the dough well).
- Now add salt, thick rice batter and knead while kneading add remaining 1/4 cup (tbsp at a time) pottukadalai/roasted gram flour.
- Once the dough stand firm (it should hold the shape) and smooth like butter texture without sticking to your hands, take a portion and add it to the murukku press.
- You can directly make swirl/designs over the hot oil. But I just followed my mom way, for that in circular motion swirl over back of an oil greased spatula.
- Drop it over hot oil, make another 3-4 murukkus for a batch (do fast) in the same way.
- Till you make you can reduce the flame, Once you done shaping increase the flame and cook till it turns golden brown and oil bubbles suppress well.
- Drain the excess oil in kitchen paper towel, once they are well cooled store it in an air tight container.
- Fresh and crispy murukkus can be stored in room temperature for a month by handling with clean hands.
- After adding all the ingredients if the murukku dough is too wet and runny, adjust by adding 4:1 ratio of rice flour and dalia/pottukadai flour, say if you add 2 Tbsp rice flour add 1/2 tbsp roasted gram flour.
- If the dough is too thick and you are not using all measured pottukadalai/roasted gram flour (for 3 cups rice you have to use at least 3/4 cup of roasted gram flour), if not then add that flour, sprinkle some water and get it right.
- This is quite large quantity, it will take 2 hours at least to complete making.
- If the murukku dough breaks at any point then you have to sprinkle or wet your hands and knead the dough and continue making.
- Usually my mom keeps a bowl of water mixed with water and they use it when the dough cracks/breaks.