Pottukadalai Murukku Recipe
Easy pottukadalai murukku recipe with step by step pictures, video. Can be made instantly with easily available ingredients.
Servings: 15
Ingredients
- 1 & ¼ cup Rice flour I used store bought
- ¼ cup Pottukadalai powder
- 1 teaspoon Ajwain Omam
- 1 pinch Asafoetida Generous
- 1 tablespoon Hot oil
- Oil to deep fry
- Salt as needed
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 ¾th with the dough and squeeze 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 color 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.