Pottukadalai murukku is my long time wish to try. 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 2014 as snack. Everyone gonna love this one!
Check out the other murukku recipes from Rak’s kitchen
- Potato murukku
- Thenkuzhal murukku
- Kai murukku
- Wheat flour murukku
- Ring murukku
- Magizhampoo murukku
- Mini cashew 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.
Enjoy these crispiest murukkus as snack along the coffee/ tea, the unique flavor of ajwain goes well with the pottukadalai murukku!