Pottukadalai Murukku is a crispy snack made using rice flour, fried gram flour, butter and spices. Pottukadalai Murukku is an alternate murukku to try at home as evening tea time snack. Learn to make Pottukadalai Murukku with step by step pictures.
Pottukadalai Murukku recipe was suggested by my friend. Pottukadalai Murukku is a easy instant murukku recipe that I tried recently. It came out so good, that this has become a snack that I make on and off as both mittu and gugu are fond of it..
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About Pottukadalai Murukku
I loved the texture roasted gram flour adds to the murukku. Believe me, there is no lengthy procedure you can make this murukku in few mins time.Instant murukku, easy to make, crispy to munch on…what else do you need?!
I eyed this pottukadalai murukku/ Split Roasted Gram Dal/ Chutey Dal Murukku recipe last year itself but couldn’t try due to lack of time….So this year when I set out to make a list of diwali recipes to post I added this murukku to the top of the list. You don’t need to wait to soak then dry it and grind to make the flour ready as for thenkuzhal and other murukku recipes, so that’s really good news isn’t it?!
Pottukadalai Murukku Ingredients
- Rice flour – You can either use homemade rice flour or store bought rice flour. Make sure it is roasted and sieved well.
- Fried gram dal – Fried gram dal is powdered fine, sieved and used.
- Butter – Butter is added to give a melt in the mouth texture to the murukku.
- Cumin seeds – Cumin seeds adds flavor to the murukku
- Salt – Salt is added to taste.
- Oil – Oil is used for deep frying.
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How to make Pottukadalai Murukku Step by Step
1.To a dry mixer grind fried gram to a fine powder. Now combine rice flour and roasted gram flour and sieve it.
2.In a mixing bowl take the sieved flours, butter, jeera and salt and mix well with your hands first. Boil water when it starts to boil switch off.
3.Add water little by little and mix it with a spatula. Once it is combined well use your hands to gather to form a soft dough.
4.Take your murukku mold and fit in the star shaped disc. I used my single star shaped disc, you can use multi star press too. Grease the murukku press with little oil and fill it up with the dough. Now slowly press directly into oil or on a ladle like I did.
5.Heat oil – drop a small pinch of dough to check if the oil temperature is right…when the dough immediately raises to the top with a sizzle then your oil is ready. Flip the ladle to transfer the murukku into the oil and fry till golden brown. Drain in a tissue paper.
Cool down in an store in an airtight container.
Expert Tips
- You can either use homemade rice flour or readymade idiyappam flour.
- Sieving both the flours is optional but I recommend doing it as it ensure even mixing.
- You can replace jeera with sesame seeds.
- If you prefer spicy murukku then use 1/2 teaspoon red chili powder. Or grind 3 pearls garlic with 2 red chilies for flavored murukku.
- You can even use thenkuzhal press for this murukku. You can make concentric circles or make irregular shapes like how I did.
- Adding more butter will make the murukku crumble and you will not get continuously swirls while pressing it will break in between. When you press and if its too tight to press then your dough is very tight in consistency so drizzle little water and knead to get the desired consistency. And when you press if you don’t get a long continuous line and if it tends to break then butter is more so don’t panic – just little rice flour, water and mix it again.
Serving and Storage
Pottukadalai Murukku can be served as a snack with evening tea or coffee. Store in an airtight container to retain freshness. Need not refrigerate. Keeps well for about a month in room temperature itself.
If you have any more questions about this Pottukadalai Murukku Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Pottukadalai Murukku Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Pottukadalai Murukku Recipe
Ingredients
- 1 cup rice flour
- 1/4 cup fried gram dal
- 1/2 tablespoon butter
- 1 teaspoon cumin seeds
- salt to taste
- oil to deep fry
- water as required
Instructions
- To a dry mixer grind fried gram to a fine powder. Now combine rice flour and roasted gram flour and sieve it.
- In a mixing bowl take the sieved flours, butter, jeera and salt and mix well with your hands first. Boil water when it starts to boil switch off.
- Add water little by little and mix it with a spatula. Once it is combined well use your hands to gather to form a soft dough.
- Take your murukku mold and fit in the star shaped disc. I used my single star shaped disc, you can use multi star press too. Grease the murukku press with little oil and fill it up with the dough. Now slowly press directly into oil or on a ladle like I did.
- Heat oil – drop a small pinch of dough to check if the oil temperature is right…when the dough immediately raises to the top with a sizzle then your oil is ready. Flip the ladle to transfer the murukku into the oil and fry till golden brown. Drain in a tissue paper.
- Cool down in an store in an airtight container.
Notes
- You can either use homemade rice flour or readymade idiyappam flour.
- Sieving both the flours is optional but I recommend doing it as it ensure even mixing.
- You can replace jeera with sesame seeds.
- If you prefer spicy murukku then use 1/2 teaspoon red chili powder. Or grind 3 pearls garlic with 2 red chilies for flavored murukku.
- You can even use thenkuzhal press for this murukku. You can make concentric circles or make irregular shapes like how I did.
- Adding more butter will make the murukku crumble and you will not get continuously swirls while pressing it will break in between. When you press and if its too tight to press then your dough is very tight in consistency so drizzle little water and knead to get the desired consistency. And when you press if you don’t get a long continuous line and if it tends to break then butter is more so don’t panic – just add little rice flour, water and mix it again.
pspcarer
very nice ! do you roast the pottu kadalai before you grind it ? thanks
SHARMILEE J
No need to roast it…
Shabitha Karthikeyan
Tempting pics !! My mother makes this batches for Diwali need to do it this time 🙂
jeyashri suresh
Super tempting murruku, lovely video and pretty clicks
Rumana Ambrin
very nice chakkli…
Nivedhanams Sowmya
oh that is a simple one… one question – can we use store bought rice flour? and should we roast that?
SHARMILEE J
Yes you can use homemade rice flour…no need to roast it
Happys Cook
delicious murukku… came out well….
Wer SAHM
such a quick and simple murukku too try…
Suchi Sm
they look fabulous… such an simple cracker….beautiful presentation…
srikars kitchen
Yummy crispy murukku.. looks perfect..
Pavithra
Just what I wanted 🙂 Sharmi, I have urad flour – Can I use it instead of pottukadalai? Everything else the same right?
SHARMILEE J
You can check out my thenkuzhal murukku recipe for rice flour and urad dal flour combination….
Pavithra
Thanks Sharmi.
Janani
you have made it beautifully looks so effortless but its very difff 🙁
Hari Chandana P
Nicely done murukku.. yummy!!
Priya Suresh
Crunchy munchy crispy murukkus, my favourite.
Sona S
crispy and delicious murukku, beautifully done.
Manjula Bharath
very very crunchy murukku looks awesome 🙂
Snow White
i tried your recipe .it comes very well .. we loved it ..thanks for this post
sherly shiji
Clear recipe explanation.keep rocking. Thanks for this post.
Arpana Bhoi
toooooo goooood it'z very easy and effertless.Less time consuming. thank or this gr8 receipe….
Arpana Bhoi
tooooo gooood, easy, effortless and less time consuming. Thanks for this gr8 receipe.
Rityka @ Pinky
Hi Sharmi,
your potukadalai murukku came out very well. And it was easy to make too. My husband just loved it,
Thanks!
AKila
Sheetal Gaware
Thanks so much Sharmi for sharing this recipe. Super quick and very easy to make. Tried it first time, came out good enough to impress to mother-in-law
munira basheer
sharmis can replace butter to a veg ghee ?
SHARMILEE J
I am really not sure,may be give a try and see
Anonymous
super duper yummy pottukadalai murukku!!!!
sweta
whic rice flour has to used for making murukku
SHARMILEE J
Idiyappam flour o homemade rice flour
Unknown
I came out so well and to think it was so simple too. Thanks for sharing.
Sindhu Thiagarajan
Why are my murukkus soft inside and crispy outside?
SHARMILEE J
I think if its undercooked then it will have a soft inside….or if you have cooked it in little high flame the outside gets cooked and will turn crispy while the inside remains soft
Janani Mahesh
This happened to me too 🙁 .. I was so excited and this has never happened before .. Can this be fixed?
SHARMILEE J
This sounds new to me….if the oil temperature is hot and if its fried well the murukku will come out crispy…first try potting a small pinch of the dough if it rises immediately then it is ready, then fry till the shh sound ceases…am sure these tips should work
cauvery
I tried it…But it was difficult to press and dough was very thick…I roasted the flour and also added ghee instead of butter…is it because of that???
What can we add to make the dough soft???
SHARMILEE J
No ghee doesnt affect the texture, I guess water was not enough for the batter…the batter should not very thick..it should be soft and pliable
Sukanya
Hi ..want to know the shelf life of this murukku.
SHARMILEE J
It will keep well for about 2 weeks or even more….
Anu A
Thanks a lot for the recipe. Am making the murukku as am writing this comment. Its coming out very well. Very very happy with it.
nithiya krishnamoorthy
Hey Sharmi, I've tried this receive for this diwali. It came out so well. Actually I've used ghee instead of butter. Thanks again 🙂
umamithun
I tried this recipe today. The murukku came out really well.
Sasi Arun
Hi Sharmi,
Tried this murukku & it came out very well. Thanks so much for sharing the recipe with us. Food Bloggers like you inspire me to try a whole lot of recipes 🙂
Zeeshma Rashmi
May I use roasted rice flour? Is it create any error in this recipe
SHARMILEE J
I used readymade flour, I suggest not to roast it….
anish
today i hve tried besan murku and it was super duper hit ….thanks for posting this wonderful recipe…
Simmy Xavier
Hi Sharmi,
Can I know why do you boil water for this- will not plain water do
SHARMILEE J
Adding boiling water helps to easily press, but you can add plain water too
Unknown
thanks for this recipe…. will be doing this over the weekend for kids..
Unknown
thanks for this recipe…. will be doing this over the weekend for kids..
Pon Vignu
Can we use puttu flour for making this
SHARMILEE J
Not sure, I use idiyappam/aapam flour
Shanthini C
Today is Ugadi and I tried this for the festival. It looked like some experienced person has done it. And it can be done instantly. I am really happy. Thank you so much dear.
Sharmili Ananth
Hi.. Should I roast the sesame seeds ?
Sharmilee J
No need
Amala
Hi sharmi,
Thank you so much for this wonderful crispy and yummy murukku. God bless you
Latha
Hi, i will be trying this soon. My question is regarding this recipe as well as ribbon pakoda made with besan flour. It comes out little more on the brown side for me than golden. I like to get it golden like in the sweet shops. If i remove it early from oil its not very crispy. What am i doing wrong ? Can you suggest some ideas ?
Sharmilee J
Keep it in medium low and cook it so that it doesnt get burnt
Ash
Can I use besan flour instead of whole ones? How much should I use for this recipe? I’m not sure if we get pottukadalai here. Thanks
Sharmilee J
Not sure of besan flour for replacement here as the taste will totally vary
Uthra
Tried your recipe. Came out tasty and crispy. Thank you very much. How do I share a picture of my dish with you?
Lots of love and best wishes!
Uthra
Sharmilee J
Please send it my mail id [email protected]