Roasted Gram Murukku
Roasted Gram Murukku also known as Pottukadalai Murukku is a savory, crunchy snack originated in India. Yet another authentic recipe from Mom. I should admit this is an elaborate process, but definitely worth it. Trust me, after having relished this recipe, nothing can take its place.
You will throughly enjoy the lightness and just the right amount of crisp texture loaded with unique flavors. The secret is nothing but to grind the soaked rice as the base (instead of a store bought rice flour) to make this Roasted Gram Murukku. Enjoy making and savor this savory!
Preparation time: 1 hour
Cooking time: 1 hour
Yields: 60 nos
Recipe Category: Savory/Snack
Idly Rice - 2 +1/2 cups
Split roasted gram/ Pottukadalai -1 +1/4 cups
Butter (unsalted) - 2 tablespoon (melted)
Ajwain/Bishop's weed seed/Omam -2 teaspoons
Sesame seeds (white) -2 teaspoon
Asafetida- 1/2 teaspoon
Chilly powder- 1+1/2 tablespoons
Salt - 1+3/4 teaspoons
Oil - for frying
Kitchen gadget (required)- Murukku press or Chakli
- Soak Idly rice for at least 3 hours and grind it to the idly batter consistency. You may add water as required.
- Powder the split roasted gram in a mixer and sieve it.
- Set a large Kadai and heat with the required oil for deep fry.
- In a large bowl mix the rice batter, roasted gram powder and all of the above ingredients. You may apply oil to your hand and mix to a soft smooth dough like a Chapathi/Roti dough consistency.
- Take a fist size of dough and fill in the Murukku press (using a 3 or 5 eyed plate). On a clean thin cloth, or on the greased back of spatular; press the dough in one complete circular motion from center to outside. Gently set it with your finger and transfer it to the hot oil kadai carefully.
- You will notice the sizzling sound from oil reducing gradually as its being deep fried. When you the sizzling sound dies, you will see a golden brown/beige colored Murukku, its time to flip it gently to cook/fry the other side.
- Again, when the sizzling sound reduces, check for the right color and remove from heat while draining the oil .
Notes and Tips:
- To check if the oil is heated enough, press a spatular in the oil kadai to see bubbles raising. Or drop a small piece of dough into the hot oil and check if it rises immediately for the right temperature.
- Set the stove in medium - high flame for even cooking.
- I prefer using a clean white thin cloth to press the dough into the required size and pattern when a set of murukku's are frying. This allows the dough to set on the cloth for few minutes absorbing any excess water. Also prevents the snack from getting too oily.
- I fried 5 murukkus at a time. Make sure you keep the remaining dough always covered to avoid drying out.
- If the dough is kept for long hours more then 4-5 hours it can ferment easily and spoil the taste. So its recommended that you fry them immediately. The dough can be refrigerated in an air tight container for few hours.
- Once the cooked murukku is removed transfer it to a tray lined with paper towel or napkins to absorb any oil.
- Let cool for about an hour and store it in an air tight container lined with paper towel or napkins.