Roasted gram Murukku (Pottukadala murukku)
Murukku is all time favorite savory. If comes festival season, Murukku plays a major role in all Indian Family, especially among South Indians. My mom used to prepare Kai Murukku in excellent manner. In my childhood days, I dont have enough patience to wait till she finish preparing murukku. I used to sit beside her and appreciate how she make designs in the murukku. I have posted here very easy form of murukku, Butter - Pottukadalai Murukku. The addition of roasted pottu kadalai enhances flavour to murukku. For those murukku lovers, this recipe is quick and easy one. It does not need so much time for the grinding. Try this recipe and let me know your comments.
Rice flour - 3/4 cup
Pottukadalai -1/4 cup
Kadala maavu (gram flour) - 2 tbsp
Jeera (Cumin seeds) - 1/4 tsp
Black sesame seeds - 1/4 tsp
Butter - 1 tbsp
Hing - 1/4 tsp
Salt to taste
Oil for deep frying
Water required to make dough
The most important accessory is murukku mould.(Picture showed below).
Dry roast the pottukadalai in a wide mouth pan. Powder it to a fine powder in a mixie.
Now take a wide bowl. Add powdered pottukadalai, kadala Maavu (Gram flour) rice flour. Sieve it well. Mix it well. Add a pinch of hing, black sesame seeds and jeera seeds. Adjust the salt to taste. Now add butter and warm water. Add water little by little to make it as soft pilable dough.
Now take the dough and put it in the murukku mould (My murukku mould is traditional from my mother, shown above). I used 3 star shaped disc. You can use one star disc as well. Grease the murukku mould with oil, put the dough inside. In the meantime, take a wide mouth pan, add oil enough for deep frying. Press the mould containing dough directly into oil. (If you are beginner, you can do in the laddle and throw it to oil for deep frying). Cook it till oil sound subsides. Fry it on both sides. Dont let it too black or dark brown. Drain excess oil in kitchen towel.
Enjoy your tea time snack. I had it with Masala tea.