Looking for a savory treat or a snack? Roasted Gram Murukku also known as Pottukadalai Murukku in Tamil is a savory, crunchy snack originated in South India. You will thoroughly 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.
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. This is a fool proof recipe as this ia our authentic savory snack any time of the year. Do give it a try and let me know how it turned out for you.
The process it time consuming, as the rice has to soaked and grid to a smooth batter. To this is added the Gram flour made at home using split roasted gram or pottukadalai. I have shared with my friends here and they always come back either for more or send in their feeds as its unbeatable. I have been helping my mom while preparing this during my school and college days so I know the tricks and tips which I have shared below.
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
Chilli powder- 1+1/2 tablespoons
Salt - 1+3/4 teaspoons
Oil - for frying
Kitchen gadget (required)- Murukku press or Chakli
|Amount Per Serving
|% Daily Value *
|Total Fat 8 g
|Saturated Fat 1 g
|Monounsaturated Fat 0 g
|Polyunsaturated Fat 0 g
|Trans Fat 0 g
|Cholesterol 2 mg
|Sodium 53 mg
|Potassium 0 mg
|Total Carbohydrate 3 g
|Dietary Fiber 0 g
|Sugars 0 g
|Protein 0 g
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
- Soak Idli rice for at least 3 hours and grind it to the idli 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 Chapati/ 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 spatula; 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, it's 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 spatula 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 is 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 it's recommended that you fry them immediately. The dough can be refrigerated in an airtight 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 airtight container lined with paper towel or napkins.