Pottukadalai murukku recipe | Soft pottukadalai butter murukku | Fried chana dal muruku

Pottukadalai murukku using butter is an instant, tasty and soft-crispy murukku. Do try and fall in love at once. I bet you will try and repeat this recipe, infinite times like me.

You can receive your guests and then start doing this pottukadalai murukku in jiffy. This is an instant murukku with base ingredients from your kitchen. Try it for this Diwali and you will continue it as an after-school snack for kids or tea-time snack for adults.

Pottukadalai murukku Recipe – Stepwise pics follow the below printable description:

Pottukadalai murukku recipe | Pottukadalai butter murukku | Fried chana dal muruku

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Serves: 14

Ingredients

Base ingredients

• Rice flour - 1 cup
• Fried gram flour/Pottukadalai - ¼ cup
• Butter - 1 tbsp
• Water - ¾ cup
• oil - To deep fry

For flavor

• Ajwain/Omam/Carom seeds - ½ tsp
• Asafoetida/Perungayam - a generous pinch
• Salt - ½ tsp or as required

Instructions

1. Take ¼ cup fried chana dal/pottukadalai and pulse it to fine powder in mixie. Take a cup of rice flour in a mixing bowl.
2. Add powdered pottukadalai to rice flour. If any of these flour is grainy, then sieve using fine sieve plate. Add a generous pinch of asafoetida and ½ tsp ajwain/omam seeds.
3. Add a tbsp of melted butter and ½ tsp salt or as required. Mix well with hand.
4. Add ¾ cup water and knead to a non-sticky dough.
5. Pinch out a portion, make a small log and fill the murukku press with small, circular holes.
6. In the back of a broad ladle, press in circular motion in the shape of murukku.
7. Carefully drop it in hot oil. You can drop 4-5 murukku in the same batch as per the width of your pan. Once sizzling reduces slightly, turn to the other side.
8. Once sizzling completely ceases, take out the murukku driping down the excess oil and place it in a plate dressed with tissue towel. This murukku will not brown.. It will be in golden white color.

Notes

1.If murukku breaks down when you press, then sprinkle more water, knead the dough and try again.
2.Do not add more butter than specified. It might cause the murukku to break when pressing.
3.If you like the flavor of omam, you can use upto 1 tsp.

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Preparation – How to make pottukadalai murukku ?

1.Take 1/4 cup fried chana dal/pottukadalai and pulse it to fine powder in mixie. Take a cup of rice flour in a mixing bowl.2.Add powdered pottukadalai to rice flour. If any of these flour is grainy, then sieve using fine sieve plate. Add a generous pinch of asafoetida and 1/2 tsp ajwain/omam seeds.3.Add a tbsp of melted butter and 1/2 tsp salt or as required. Mix well with hand.4.Add 3/4 cup water and knead to a non-sticky dough.5.Pinch out a portion, make a small log and fill the murukku press with small, circular holes.6.In the back of a broad ladle, press in circular motion in the shape of murukku.7. Carefully drop it in hot oil. You can drop 4-5 murukku in the same batch as per the width of your pan. Once sizzling reduces slightly, turn to the other side.8.Once sizzling completely ceases, take out the murukku driping down the excess oil and place it in a plate dressed with tissue towel. This murukku will not brown.. It will be in golden white color.

Buttery soft pottukadalai murukku is ready to munch on..

Tips/Tricks in making pottkudalai murukku

• If murukku breaks down when you press, then sprinkle more water, knead the dough and try again.
• Do not add more butter than specified. It might cause the murukku to break when pressing.
• If you like the flavor of omam, you can use upto 1 tsp.
• Once sizzling stops, take out the murukku. If you fry for more time, murukku will be harder.