KARA MURUKKU I MULLU MURUKKU I POTTUKADALAI MURUKKU I DIWALI SNACK RECIPE

Kara murukku or Mullu murukku is my favorite and of course everyone loves it. There is no Diwali ffulfills without murukku and adhirasam, right? I love these, even I can’t imagine Diwali without these two recipes. Adhirasam is my most favourite. Last year, I had tried garlic murukku and this year I tried easy mullu murukku or kara murukku.

Pottukadali murukku is my family favorite and is easy to prepare. Just mix all the flours and spices together, make dough and shape it… It’s not oily, yeah believe me J It will be so crispy and flavored with roasted gram flour, besan flour and sesame seeds.  

 

Category	Snacks
Cuisine	Indian
Preparation Time	15 Minutes
Cooking Time	30 Minutes
Yields	40

Source – My Mom

INGREDIENTS

Raw rice flour – 3 Cups

Roasted gram flour/pottukadalai maavu – 1 Cup (see notes)  

Besan flour/kadalai maavu – 1 Cup

Salt – To taste

Asafoetida – ½ Tsp

Red chilli powder – 1-1½ Tsp  

Sesame seeds – 2 Tbsp

Hot oil – ¼ Cup

Water –  For knead the dough

Oil – To deep fry

METHOD

• Mix rice flour, roasted gram flour and besan flour in a large bowl and mix it well.
• Now add salt, red chilli powder, asafoetida and sesame seeds mix it.

• Then add hot oil and make crumble like flour.
• Following by adding water and make this into a soft pliable dough.

• Divide the dough the dough for pressing into murukku press.
• Take the star holed plate in the murukku press and fill it with prepared dough.

• Heat oil in kadai on medium-high flame.
• Meanwhile, shape murukku in circles in foil plates or greased ladles (See video at the bottom of the post).
• Drop a small amount of dough to check whether the oil is hot or not, if the dough rises immediately, then ready to fry murukku.

Double Frying

• Add the shaped murukku to the hot oil gently.
• After 30-40 seconds, take out the murukkus from the hot oil and keep it in another plate.
• Do two-three batches like this and keep it in the plate.

• Again add the first fried murukku to the hot oil and fry it till golden brown and then take it out.
• Keep it on absorbent paper.

Single Frying

• Put the shaped murukku into the hot oil gently.
• Deep fry it till golden brown.
• Cool it and store it in an air-tight container.

NOTE

• Grind fried gram dal in a mixie jar and sift it and use.
• You can use either homemade or ready-made rice flour.
• You can replace sesame seeds with cumin seeds or ajwain (omam).
• You can skip red chilli powder, if you do not like the flavour.
• Add butter instead of hot oil, if you wish, but make sure do not add more butter it will break while press it or break in hot oil.
• If the dough its too tight to press then sprinkle little water and knead it into soft pliable dough.  
• The double frying method will give nice color and cook easily. The tips were given by my mom’s neighbor who makes murukku business.
• You can press the murukku with any other murukku press. 
• Don't fry the murukku in low heat oil, it will absorb oil. 

Small tutorial of press the murukku...