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You are here: Home / Indian Recipes / Murukku and Chakli Recipes / Pottukadalai Murukku Using Idli Rice Batter

Pottukadalai Murukku Using Idli Rice Batter

October 17, 2015 By Sangeetha Priya 14 Comments

Pottukadalai Murukku Using Idli Rice Batter by Nitha Kitchen

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…

Pottukadalai Murukku Using Idli Rice Batter Salem Murukku Recipe

How to make Pottukadalai Murukku

How to Grind Rice Batter

  • 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 40 minutes approximately to get smooth rice batter.
  • Don’t add too much water batter should be thick in consistency (Refer Video).
  • Also idli rice has the tendency to absorb water even after grinding it out, so don’t get panic when the batter is little runny.

How to make Pottukadalai Murukku Dough

  • Add ajwain/omam, 3/4 cup roasted gram flour(remaining quantity we will add later if needed) in a wide wok / Mixing bowl (this helps to knead the dough well).
  • Now add salt, thick rice batter / freshly ground 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.
Pottukadalai Murukku Using Idli Rice Batter Salem Murukku Recipe

Frying Part

  • 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.

Ingredients for Pottukadalai Murukku

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

Tips to make perfect Pottukadalai Murukku

  1. 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.
  2. 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.
  3. This is quite large quantity, it will take 2 hours at least to complete making.
  4. If the murukku dough breaks at any point then you have to sprinkle or wet your hands and knead the dough and continue making.
  5. Usually my mom keeps a bowl of water mixed with water and they use it when the dough cracks/breaks.
Pottukadalai Murukku Using Idli Rice Batter Salem Murukku Recipe
Print
Traditional Pottukadalai Murukku
Prep Time
45 mins
Cook Time
1 hr
Soak Time
5 hrs
 
Course: Appetizer, Snack
Cuisine: Indian
Author: Sangeetha Priya
Ingredients
  • 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
Instructions
How to Grind Rice Batter
  1. Wash the rice and soak along with red chili’s for 4 hours at least.
  2. Meanwhile powder the roasted gram/dalia/pottukadalai in mixie/food processor and sieve it, keep aside.
  3. Also keep the butter at room temperature
  4. The red chili should grind well otherwise it stuck and makes trouble while squeezing the dough in the press.
  5. So initially grind the chili in grinder for 2 minutes then slowly add 1/2 cup rice.
  6. Allow them to grind with few water for 5 minutes.
  7. Gradually add the remaining rice and necessary water, this may take 30 minutes approximately to get smooth rice batter.
  8. Don’t add too much water batter should be thick in consistency (Refer Video).
  9. 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.
How to make Pottukadalai Murukku Dough
  1. 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).
  2. Now add salt, thick rice batter and knead while kneading add remaining 1/4 cup (tbsp at a time) pottukadalai/roasted gram flour.
  3. 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.
Frying Part
  1. 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.
  2. Drop it over hot oil, make another 3-4 murukkus for a batch (do fast) in the same way.
  3. 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.
  4. Drain the excess oil in kitchen paper towel, once they are well cooled store it in an air tight container.
  5. Fresh and crispy murukkus can be stored in room temperature for a month by handling with clean hands.

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Filed Under: Appetizer and Snacks, Diwali Recipes, Festival Recipes, Indian Recipes, Kongunadu Recipes, Murukku and Chakli Recipes, School Snack Recipes, South Indian Recipes, Traditional Kongu Foods, Video Recipes Tagged With: Appetizer and Snacks, chakali using dalia powder, dalia chakli recipe, dalia roasted gram chakli, Diwali, diwali murukku, Gokulashtami Special, how to make murukku in traditional way using 3 holes murukku press achu, idli maavu murukku, idli rice murukku recipe, Indian Sweets and Snacks, Kids n Infant Corner, kongu style pottukadalai murukku recipe, murukku, murukku palaharam recipe, murukku recipe, Nitha Kitchen, peti shop style murukku, petti kadai murukku recipe, pottukadalai murukku nitha kitchen, Pottukadalai Murukku recipe, Pottukadalai Murukku using rice batter with video, Puzhungal arisi murukku recipe, rice batter murukku, rice batter murukku recipe, roasted gram flour chakli recipe, salem murukku recipe, soft murukku recipe, south indian salem style murukku recipe, village style murukku recipe, wet batter consistency for murukku

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Comments

  1. T Padmini

    November 22, 2017 at 3:01 am

    Super recipes

    Reply
  2. Sheetal

    July 30, 2017 at 11:26 pm

    Hi Sangeetha, I tried this they were good taste wise but they were breaking when I was shaping them, what could be the reason?

    Reply
    • sangeethapriya

      August 3, 2017 at 5:54 pm

      Sheetal thanks for trying it out, the reason for breaking may becoz of lack of water or butter…Also the dalia has to be powdered fine and shifted before adding to the rice dough.

      Reply
  3. Veena Theagarajan

    October 26, 2016 at 12:30 pm

    Looks so crispy all type of murukku disappears very fast at our household. This sounds good one too

    Reply
  4. Nithya

    June 13, 2016 at 6:02 pm

    Hi nitha, I've tried this recipe and I loveddd it. After making the batter, do we have to immediatelt make the murukkus or can we store the made batter for a while?

    Reply
    • sangeethapriya

      June 16, 2016 at 6:12 pm

      Hi Nithya thanks for your feedback. After making the batter, you can keep in room temperature for a while say for 3 hours (i do remember my mom grind the batter in bulk and they make murukkus till the end of the day). When it stays for long time please sprinkle some salted water to the murukku dough, mix it and make murukkus. Please dont refrigerate the batter, it will absorb more oil when you do so…

      Reply
  5. Rosypeter S

    June 6, 2016 at 12:21 pm

    murukku looks very crunchy.Thanks for sharing useful information.For best quality and low price Buy Rice Online. Place an order in online now and get quick delivery.. The varieties of rice available are Basmati & Briyani Rice, Boiled Rice, Idly Rice, Other Rice Products and Raw Rice.

    Reply
  6. Vemula Madhu

    November 24, 2015 at 4:58 am

    murukulu looking very crispy
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    Reply
  7. Journeymart

    October 23, 2015 at 7:37 am

    The concept of Diwali began one dark, dark night hundreds of years ago.

    Reply
  8. beena stephen

    October 17, 2015 at 1:07 pm

    Murukku looks very delicious

    Reply

Trackbacks

  1. Kongunadu Uppu Paruppu Recipe | Dal Fry Recipe | Nitha Kitchen says:
    January 23, 2021 at 12:02 am

    […] Pottukadalai Murukku […]

    Reply
  2. Authentic Palkova Milk Peda Video Recipe - Indian and International Recipes says:
    November 10, 2018 at 9:55 pm

    […] Sweets –> ? Gulab Jamun ? Kaju Katli ? Dodha Burfi ? Fluffy Adhirasam ? Motichoor Ladoo ? Doodh Peda ? Apple Halwa ? Badaam Pista Roll ? Jhangri or Imarti and Mini Jhangri ? Namma Palkova ? ? Sugar Cookies (recipe later) Savories –> ? Thengaai Paal Murukku ? Sona Masoori Rice Murukku / Chakralu ? Thenkuzhal Murukku ? Butter Murukku ? Seepu Murukku (recipe later) ? Kara Boondi Mixture and ? Pottukadalai Murukku […]

    Reply
  3. Instant Pottukadalai Murukku Dalia Chakli Recipe - Nitha Kitchen says:
    April 24, 2018 at 11:40 am

    […] 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 […]

    Reply
  4. Traditional Thenkuzhal Murukku | Urad Flour Chakkli | Gramathu Easy Murukku - Nitha Kitchen says:
    April 23, 2018 at 9:04 pm

    […] Murukku using rice batter ie authentic version.. The lack of grinder postponed it. My Mom side Pottukadalai Murukku is famous and I have posted it earlier with Instant rice flour too. My MIL makes only this urad […]

    Reply

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