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Home » DIWALI SNACKS » Easy Pottukadalai murukku recipe

Easy Pottukadalai murukku recipe

October 10, 2014 by Raks Anand 58 Comments / Jump to Recipe

easy pottukadalai murukkuPottukadalai murukku is one of the easiest murukku recipes. This is my long time wish to try. Full video, step by step pictures post.

Pottukadalai / Roasted gram dal/ chutney dal / split roasted gram dal is an easily available ingredients in our households. We use it for chutneys mostly. When I was a kid, if we get to taste some store bought murukku, it will be having an unique flavor, which we don’t get in the thenkuzhal murukku we make usually. My mom used to say it is made with pottukadalai. Later we used to try the same at home. But always ended up in oil drunken soft murukkus. The mistake we did was adding too much of pottukadalai flour.
So after many years, with some knowledge that we need less flour along with the rice flour more in ratio, I saw a recipe in my cookbook mom gave. But it involved wet grinding of the flour. I am yet to try that version but this instant version is really easy to adapt as we can buy store bought rice flour and just powder the pottukadalai we have at home and make this murukku anytime. This can be made so easily in a jiffy, I tried with less amount, you can make the same for this Diwali as snack. Everyone gonna love this one!

pottukadalai-murukku

I made this murukku with the press my MIL bought me in Kumbakonam Kumbeswarar temple street shops. She got one murukku press last year and loved it, so she wanted to buy me as well. It is small comparatively and even the plates have tiny holes than the regular ones. She loves tiny things and so do I. The murukkus made with tiny holes plated press is more whiter in colour, more crispier as it gets fried easily in the hot oil. Try yourself to see the difference.

easy pottukadalai murukku
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4.34 from 3 votes

Pottukadalai murukku

Easy pottukadalai murukku recipe with step by step pictures, video. Can be made instantly with easily available ingredients.
Servings 15
Cup measurements

Ingredients

  • Rice flour - 1 & 1/4 cup I used store bought
  • Pottukadalai powder - 1/4 cup
  • Ajwain/ omam - 1 tsp
  • Asafoetida - 1 generous pinch
  • Hot oil - 1 tbsp

Instructions

  • First powder the pottukadalai in a mixie and sieve it(not shown in picture). You can powder more than needed and store for future use.
  • Heat required oil in a kadai. Mean while you can make the dough. Place all the ingredients in a mixing bowl, mix well. Add hot oil from the kadai and mix well. Add water gradually and carefully to make a smooth dough.
  • I used the regular 3 eyed thenkuzhal plate for this, you can use the star shaped ones too. Fill the press 3/4th with the dough and sqeeze it either directly over the hot oil or over few greased ladles and then carefully flip to the oil. I did the later as I cant handle the heat when we squeeze over the hot oil as steam will be too hot. Also squeezing in ladle then transferring aids good shape. I always do this from the beginning which I learnt from my MIL. Make sure oil is hot enough by checking dropping a small piece of dough, it should come up immediately.
  • I fried 3 at a time. Cook both sides until golden in colour in medium flame. Shh sound should cease and bubbles should be reduced.
  • Drain in paper towel and cool down before transferring to the airtight container.

Video

Notes

While flipping the murukku in hot oil, be gentle and careful otherwise hot oil will spill.
Oil should always be hot when you drop the murukkus, otherwise murukku will drink oil and be oily.
After dropping the murukku, cook the murukku in medium flame to ensure even cooking and golden colour murukkus.
You can replace ajwain with white sesame or jeera, but I like ajwain the best.
DO NOT add more oil in dough than required, otherwise the murukku will disintegrate in oil.
If murukku breaks while you press, then sprinkle little more water to make it smoother dough.
Keep the dough always covered to avoid drying. Also if doing in large quantity, I suggest you to do in smaller batches, otherwise if you make dough bulk and let it sit, the last murukkus will turn red.
Make sure you keep enough oil to fry the murukkus, otherwise, it will get burnt at the  bottom of the murukku.
Top up oil if needed when doing in large batches. But wait for oil to get hot again.

How to prepare pottukadalai murukku method:

  1. First powder the pottukadali in a mixie and sieve it(not shown in picture). You can powder more than needed and store for future use.Step1- pottukadalai murukku
  2. Heat required oil in a kadai. Mean while you can make the dough. Place all the ingredients in a mixing bowl, mix well. Add hot oil from the kadai and mix well. Add water gradually and carefully to make a smooth dough.Step2-pottukadalai murukku
  3. I used the regular 3 eyed thenkuzhal plate for this, you can use the star shaped ones too. Fill the press 3/4th with the dough and sqeeze it either directly over the hot oil or over few greased ladles and then carefully flip to the oil. I did the later as I cant handle the heat when we squeeze over the hot oil as steam will be too hot. Also squeezing in ladle then transferring aids good shape. I always do this from the beginning which I learnt from my MIL. Make sure oil is hot enough by checking dropping a small piece of dough, it should come up immediately.Step3-pottukadalai murkku
  4. I fried 3 at a time. Cook both sides until golden in colour in medium flame. Shh sound should cease and bubbles should be reduced.Ste4-pottukadalai murkku
  5. Drain in paper towel and cool down before transferring to the airtight container.Step5-pottukadalai murkku

Enjoy these crispiest murukkus as snack along the coffee/ tea, the unique flavor of ajwain goes well with the pottukadalai murukku!
pottukadalai-murukku-recipe

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Filed Under: DIWALI SNACKS, MURUKKU RECIPES, SNACKS

Previous Post: « Godhumai Halwa recipe / Wheat halwa – Thirunelveli halwa
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Reader Interactions

Comments

  1. சாருஸ்ரீராஜ்

    October 10, 2014 at 7:48 am

    i can feel how crispy it is .mouth watering

    Reply
  2. Kurinji

    October 10, 2014 at 8:10 am

    yummy murukku…we also make with wet grinding rice flour… but yours sounds good….

    Reply
  3. Durga Karthik.

    October 10, 2014 at 8:55 am

    Only today i thought of this and u posted it thanks.

    Reply
  4. jeyashri suresh

    October 10, 2014 at 9:05 am

    Super tempting murukku, very crispy too. Love the muruku uzhakku.

    Reply
  5. PRIYA RAGHURAMAN

    October 10, 2014 at 1:13 pm

    Please inform the procedure for rice flour; whether it is the store bought one or the one which is made by soaking the rice at home

    Reply
  6. Raks anand

    October 10, 2014 at 1:31 pm

    Store bought works fine.

    Reply
  7. lakshmi kumar

    October 10, 2014 at 7:28 pm

    tried this murukku..added litlle red chilly powder and jeeragam…very nice..thank you

    Reply
  8. Jayanthi Sindhiya

    October 12, 2014 at 1:17 am

    A perfect snack for a perfect evening

    Reply
    • Pooja

      April 9, 2020 at 3:19 pm

      Wonderful easy method..tried so many but this is the best.

      Reply
      • Raks Anand

        April 10, 2020 at 1:07 pm

        Thanks a lot

        Reply
  9. Fanciest

    October 13, 2014 at 6:45 am

    Yummy…Please inform the procedure for rice flour home made…

    Reply
  10. SHARMILEE J

    October 17, 2014 at 8:36 am

    Love the clicks very much, murukku looks very tempting too!

    Reply
  11. priya

    October 21, 2014 at 12:55 am

    is it mandatory to sieve the pottu kadalai flour

    Reply
  12. Raks anand

    October 21, 2014 at 12:56 am

    Yes yes

    Reply
  13. visuarchie

    October 29, 2014 at 10:28 am

    Tried out the murukku.Came out well.Thank you.

    Reply
  14. Unknown

    December 10, 2014 at 11:13 am

    Looks lovely, I am planning to try this recipe. Water is hot or cold ?

    Reply
  15. Raks anand

    December 10, 2014 at 11:20 am

    Plain, room temperature

    Reply
  16. Yugandradevi A

    February 4, 2015 at 6:34 am

    Looks tasty!

    Reply
  17. Gita

    April 9, 2015 at 10:48 am

    is it raw rice flour or pulungu arisi flour

    Reply
  18. Raks anand

    April 9, 2015 at 10:50 am

    Raw rice flour.

    Reply
  19. akshaya

    April 21, 2015 at 12:32 pm

    Excellent Raks…… i have never made so tasty muruku ever in my life…. Thanks alot dear!!!!

    Reply
  20. gaya

    September 22, 2015 at 1:19 am

    very tasty murukku,tried 2 times in last 2 months, everyone liked it,thanks for the easy recipe

    Reply
  21. gaya

    September 22, 2015 at 1:19 am

    very tasty murukku,tried 2 times in 3 months, excellent texture, very easy with rice flour too.thanks for the recipe

    Reply
  22. bhanu

    September 27, 2015 at 11:49 pm

    Hi, Tried the recipe but my muruku is little harder when we eat.What wrong it would be?

    Reply
  23. Raks anand

    September 27, 2015 at 11:57 pm

    If you take out the murukku before it is fully done, it turns harder. Make sure its cooked well. Cook in medium flame for long time to ensure its cooked well.

    Reply
  24. Tharani Sundar

    November 7, 2015 at 4:29 am

    Hi raks… Can I use butter instead of hot oil

    Reply
  25. Tharani Sundar

    November 7, 2015 at 4:32 am

    Hi raks… Can I use butter instead of hot oil..if possible tell the quantity

    Reply
  26. Raks anand

    November 7, 2015 at 5:42 am

    Sure, same softened butter one tbsp

    Reply
  27. Gayathri Ramamurthy

    November 9, 2015 at 2:15 pm

    Hi Raks .. thanks a Lot.. it came out real well for me but one doubt i always have is about the salt quantity. Some people felt the salt was a pinch more in the murukku I did.. so any tips on that ..
    I tasted the maavu powder after adding Salt and roughly added salt.

    Thanks for sharing clear and concrete information , step by step to help anyone and God Bless for this Good quality of yours..
    Regards
    Gayathri

    Reply
  28. Raks anand

    November 9, 2015 at 2:25 pm

    Yes you can make the salt taste little less before frying, then may be after frying it will taste right.

    Reply
  29. Unknown

    November 11, 2015 at 9:56 am

    Hi Raks, I cook very rarely and thought of making something special for Diwali and tried these murukkus – it came out really well. Thank you for the recipe.
    Just a suggestion, while writing recipes can you also include the amount of salt that you use? While I understand that salt used may differ but for a novice like me figuring out whether I need to use a pinch o salt or a spoon of salt itself is difficult.. 🙂 🙂

    Reply
  30. Sujitha Vishnu

    November 11, 2015 at 9:59 am

    Hi Raks, tried the murukku today. It tasted good, but did not hold shape…. it was more like omapudi, what could have gone wrong?

    Reply
  31. Unknown

    November 14, 2015 at 10:14 am

    Hi Raks, tried this murukku today, the taste was good, but did not hold its shape….. came out more like omapudi :(…….. What could have gone wrong?

    Reply
  32. Unknown

    November 14, 2015 at 10:14 am

    Hi Raks, tried this murukku today, the taste was good, but did not hold its shape….. came out more like omapudi :(…….. What could have gone wrong?

    Reply
  33. Raks anand

    November 14, 2015 at 10:20 am

    Haha, I tried to add salt quantity for beginners, but got severe negative reactions from readers so stopped 😀

    Reply
  34. Vanitha Loganathan

    November 16, 2015 at 12:43 am

    I tried this for Diwali. Everyone liked it and was praising about the crispness and taste of the murukku.My hubby's clients also liked it very much.Thanks for recipe.

    Reply
  35. Unknown

    November 17, 2015 at 2:09 am

    Great recipe ! Tried it, tweeted a little bit with ingredients like, cumin seeds and sesame seeds….

    Reply
  36. Hina Vakharia

    January 12, 2016 at 3:13 am

    Wet grinding gives better result than readymade flour.

    Reply
  37. Renu Kumari

    February 17, 2016 at 9:40 am

    Madam. I need your help.. Your press is nice n small so where I can get this?

    Reply
  38. Raks anand

    February 17, 2016 at 9:49 am

    I got these in Kumbakonam

    Reply
  39. Sangini

    October 30, 2016 at 1:04 am

    Happy Diwali to you and your family! Your blog has become a holy cooking book for me 🙂 I have tried several recipes from here and they have never failed. thanks a load for such detailed recipes. God bless you!

    Reply
  40. susi ammu

    October 19, 2017 at 10:17 am

    tried this murukku today..came out so well…but its hard to pilunjify d dough for me..wats reason??? anyway murukku turned out awesome for me??wats the ri8 consistncy of d dough?? will u tell that

    Reply
  41. Riaraj

    October 19, 2017 at 10:17 am

    Hi raks, love all recipes of urs. It is always i feel hard to press the murukku achu.. Any tips to overcome the difficulty?

    Reply
  42. Priyanka Shukla

    October 19, 2017 at 10:17 am

    Hi Raks,
    I am usually very wary of fried stuffs. But tried this one and everyone loved it. Thanks for the beautiful recipe

    Reply
  43. deepika vasanth

    April 30, 2018 at 3:05 pm

    I have tried your adhirasam,murrku,now i became expert in this two,thank ,i got the best compliments for your recipes

    Reply
  44. Unknown

    November 8, 2018 at 11:01 pm

    This is the first time I have tried something for Diwali. It turned out very well. My husband liked it and my 1.5 yr old son is enjoying iit.I still remember, when my mom was alive she used to do this for me. Thank you so much for making my day 🙂

    Reply
  45. Angeline Jesudasan

    December 18, 2018 at 10:20 pm

    Hi raks, please post that wet grinding method. I lost that recipe.

    Reply
  46. Raks Kitchen

    December 19, 2018 at 12:02 am

    Here it is https://www.rakskitchen.net/2015/10/puzhungal-arisi-murukku-recipe-diwali.html

    Reply
  47. Latha

    September 12, 2019 at 5:18 pm

    Hi, do we have to use plain rice flour or idiyappam flour if we buy? Is processed rice flour better than the raw one?

    Reply
    • Raks Anand

      September 16, 2019 at 11:01 pm

      Hi, I find idiyappam flour yield better results. Here in singapore, other rice flours are very coarse, but the idiyappam flour brand I buy is very fine and gives smooth results. I still have to find out if it is because of the texture or if because of the processing.

      Reply
  48. Diana

    October 8, 2019 at 6:44 pm

    Hi Raks,
    Thank you for sharing this lovely recipe. Would like to try this week. Could you please let me know the amount of salt needed for this recipe in teaspoons or grams? I am not experienced in adding salt according to the ratio or proportion of the flour or ingredients? It would be helpful. Thanks!

    Reply
    • Raks Anand

      October 11, 2019 at 9:18 pm

      Hi, It is very hard to mention the salt quantity as each salt brand has different salinity 🙂 For this recipe, you can try adding 3/4 tsp approximately, since you are asking.

      Reply
  49. Roseline

    March 7, 2020 at 7:19 am

    Hi, tried this recipe today, it tasted great but cudnt squeeze to murukku shape,it kept breaking, not sure what went wrong …

    Reply
    • Raks Anand

      March 7, 2020 at 8:05 am

      Murukku breaks when there is not enough water or if the rice flour or pottu kadalai flour is coarse. If you add more water and try and could not fix, then its because of coarse flour only it breaks. Hope this helps you next time.

      Reply
  50. Jayanthi Muthuvel

    November 24, 2020 at 9:21 pm

    5 stars
    Tried this murukku fr this diwali and its a super hit…perfect measurements thanks a lot dear 🙂

    Reply
    • Raks Anand

      November 24, 2020 at 10:45 pm

      Yay, thanks a lot 🙂

      Reply
  51. Shamala

    January 22, 2021 at 12:30 am

    Excellent measurements, very crisp ,tastes really good.
    Only mine were darker did not get your pale creamy colour.

    Reply
    • Raks Anand

      January 22, 2021 at 6:16 am

      Thank you for your feedback 🙂 Darker colour could be of two reasons. One, Oil temperature too high. Two, rice flour quality. Try using idiyappam flour, it gives whiter murukku.

      Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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