POTUKADALAI / ROASTED GRAM DAL MURUKKU
Roasted gram dal is called as potukadalai in tamil. This potukadalai murukku is very simple and easy to make. This is made of mixing roasted gram dal and rice flour along with the flavor of cumin powder and butter. This murukku will be so crispy and light. This is made on special occasions like diwali and krishna jeyanthi. As its rainy season here thought of doing this crunchy murukku as snacks. Lets look at the method of making this murukku.
Preparation Time : 15 mints | Cooking Time : 45 mints | Makes : 30 murukku
Rice Flour - 2 cups
Potukadalai / Roasted gram dal - 1/2 cup
Butter - 2 - 3 tbspn ( room temperature )
Cumin Powder - 1 tbspn
Water - 1 cup
Salt - to taste
Oil - for deep frying
1. Take the potukadalai / roasted gram in a blender and grind it to a fine powder. Sieve the rice flour , grinded potukadalai powder and cumin powder.
2. Take the sieved flour in a mixing bowl. Add the butter and salt to it and mix well. Then add the water little by little and make a smooth dough. I used nearly 1 cup of water. Keep the dough covered till makes all murukku.
3. I used star shaped ( single ) plate for this. Grease the oil inside the murukku press Fill the murukku press with 3/4th of the dough and squeeze over few greased ladles backside.
4. Make sure oil is hot by checking dropping a small piece of dough, it should come up immediately. Then carefully flip the squeezed murukku to the oil.
5. Fry till golden by turning both sides in medium flame. Once the bubbles stopped , remove from oil and drain in a paper towel. Repeat the process to make all murukku. Store in air tight containers once cool down.
Hot Murukku is ready to serve.
My Notes :
1. I used home made rice flour today. Instead you can use store bought rice flour or idiyappam flour.
2. Instead of butter you can use oil.
3. I used 1 cup of water to make the dough. It may vary based on the flour. Make it to a smooth dough else it will break while making murukku. Keep the dough covered till you make murukku.
4. If doing in large quantity, make the dough in smaller batches, otherwise the later murukku will turn red.
5. Instead of cumin powder you can use whole cumin seeds.