Aval murukku is a perfect snack, easy to prepare with simple ingredients in the pantry. A deep fried snack prepared with flattened rice and rice as main ingredients.
You can prepare this for regular snacks or for festivals like Gokulashtami, Deepavali.
Check out my Dahi poha and Poha cutlet in this website.
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When I was thinking what to post for Gokulashtami, aval/ poha/ flattened rice is the main ingredient that came to mind. I had few ideas with aval and aval murukku is one of it. Tried this earlier, though the murukku turned out crisp, wanted to perfect the recipe as I was not happy with the flavour. Got aval's raw smell in it. Knew I can make it better that time itself.
So made it today again and posting for the festival. I am sure this will wow you and your family/ friends. Aval murukku is pretty simple and very easy procedure too. I used thick aval. But any poha variety should work. Do try it out for this Krishna jayanthi.
Please be safe while preparing murukku, seedai by staying at a safe distance for each batch.
Check out my other Gokulashtami recipes
Step by step images
1. Wash and soak aval firstly in hot water for 20 mins. Water should be just enough to immerse the aval. Keep covered. After 20 mins, all the water will be absorbed by the aval.
2. After that, take the soaked aval in mixie. Grind it with melted butter. Make sure to grind really smooth by wiping down the sides several times in between grinding. It should be smooth.
3. Then transfer the ground aval paste to a mixing bowl. Add rice flour, ajwain, cumin seeds, salt, asafoetida and make a smooth soft dough. No need for water. Refer notes.
4. After that, take a murukku press with small hole plate and fill it with prepared dough.
5. Heat enough oil in a kadai. Then grease several flat ladles and squeeze murukku over it. Transfer the squeezed murukku into hot oil.
6. Once bubbles reduce in one side, flip and cook the other side in medium flame.
7. Wait until bubble ceases and finally drain over paper towel. Repeat to finish.
Cool down and store in airtight containers. Keeps good for 3 weeks in room temperature.
Recipe card
Aval Murukku Recipe | Poha murukku
Ingredients
- ½ cup Aval poha or flattened rice
- ½ cup Rice flour I used idiyappam flour
- 1 tablespoon Butter melted
- ½ teaspoon Omam/ Ajwain
- ½ teaspoon Cumin seeds
- ⅛ teaspoon Asafoetida
- Salt
- Oil to deep fry
Instructions
- Wash and soak aval firstly in hot water for 20 mins. Water should be just enough to immerse the aval. Keep covered.
- After 20 mins, all the water will be absorbed by the aval.
- Then take the soaked aval in mixie. Grind it with melted butter.
- Make sure to grind really smooth by wiping down the sides several times in between grinding. It should be smooth.
- After that, transfer the ground aval paste to a mixing bowl.
- Then add rice flour, ajwain, cumin seeds, salt, asafoetida and make a smooth soft dough. No need for water. Refer notes.
- After that, take a murukku press with small hole plate and fill it with prepared dough.
- Heat enough oil in a kadai. Grease several flat ladles and squeeze murukku over it.
- Transfer the squeezed murukku into hot oil.
- Once bubbles reduce in one side, flip and cook the other side in medium flame.
- Wait until bubble ceases and finally drain over paper towel. Repeat to finish.
Video
Notes
- Add water just as needed for soaking aval.
- After grinding if the aval has more water content, you might need more rice flour to make a dough than ½ cup as mentioned in recipe, so sprinkle more as needed to make dough.
- In case you added too little water for soaking aval, while grinding, it will be too dry to grind and it wont get ground properly. So add 1 tablespoon of water or as needed to grind it smoothly. I suggest to watch the video for reference of the consistency and water to be used.
- Always stand in safe distance from oil. Though this murukku won't burst, I suggest this for all the hot oil handling snacks.
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