Pottukadalai Murukku

Pottukadalai Murukku

Ingredients needed:

•    Rice flour - 2 cups
•    Whole skinned Urad dal flour -1/2 cup
•    Roasted gram dal/pottukadalai flour - 3/4 cup
•    Cumin seeds/Jeera - 1 tsp
•    Hing/asafoetida - a pinch
•    Melted butter - 1 tbsp
•    Hot oil - 1 tbsp
•    Salt to taste
•    Oil for deep frying 
•    Murukku maker 

Preparation

• In a pan/kadai, dry roast whole urad dal until it turns very light brown. Remove from the pan and switch off the flame.

• Dry roast the roasted gram dal slightly.

• After it cools, powder both separately to a fine powder and sieve it.

• Sieve rice flour too.

Method:

• In a bowl, mix together rice flour, urad dal flour and roasted gram dal flour and add cumin seeds, melted ghee, hot oil and mix well.

• In a bowl, mix together salt, hing and 1/2 cup of water.Do not add too much water as the murukku will keep breaking when squeezed through the murukku maker. 

• I used the 3 holes disc in the murukku maker for making this murukku.

• Now take a portion of the dough and put it inside the murukku maker. Press it and check it. If you find it hard to press, you can  add 2 or 3 drops of water and mix the dough well again.

• Grease 2 or 3 ladles or small plate with oil for placing the squeezed out murukku. Place the dough inside the murukku maker and press the dough through the 3 hole disc on the ladle or small plate, in a circle to form murukku. 

Making murukkus

• Heat oil in a kadai ,When the oil is hot, reduce the heat to medium and slide the murukku from the ladle into the hot oil gently. You can fry 3 or 4 murukkus depending on the quantity of oil and the size of your kadai.

• After dropping the murukku into the hot oil, let it cook for a few seconds, then flip it over to the other side.

• Fry the murukku until golden brown color then drain the oil and transfer into plate.. 

• Repeat the process for the rest of the dough.