Pottukadalai Murukku is one of the tasty members in the murukku dynasty.:-) The basic ingredient is the rice flour and is combined with powdered roasted gram dal. The color of this murukku is definitely a treat to the eyes. With the addition of roasted gram dal powder, the murukku renders a cream color. They are also soft and crispy with a pleasant smell. For any of the murukku varieties, the addition of roasted gram dal provides a soft texture to the murukku. I remember those days, where amma used to make huge batches of murukku for Diwali. My job used to be an assistant in bringing the ingredients, measuring, and arranging the fried murukkus in big dabbas. I never had the confidence of making these deep-fried sins by myself. After marriage, I began experimenting with the measurements in different permutations and combinations/ This is one such no-fail murukku recipe that you can try for Diwali.
- In a wide bowl, sieve the rice flour and powdered roasted gram dal together.
- Bring the butter to room temperature or melt them in a microwave and add it to the sieved flour.
- Add the required salt to taste, asafoetida, and ajwain to the flour. Mix them uniformly and add water little by little to combine them into a soft dough.
- Heat oil in a pan with medium flame. Take a murukku press with three holes and press the murukku in the back of a ladle.
- Once the oil is hot enough, drop them one by one and wait for 3 – 5 mins to get them cooked. Once the shhh sounds stop and the bubbles subside, it is done. Drain them on a paper towel and transfer to an airtight box once they cool down. Stays fresh for 3 – 4 weeks if handled properly.
- Do not add more butter to this murukku. The roasted gram dal powder itself will make a soft texture to it.
- Keep flame on medium. Otherwise it will result in either uncooked or burnt murukku.