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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.