Poondu murukku recipe| Garlic murukku | Pottukadalai murukku | murukku recipe prepared with garlic, store-bought rice flour / Idiyappam flour / arisi maavu, roasted gram flour/ pottukadalai maavu / Dalia flour, and butter/ hot oil. Easy instant murukku recipe without any roasting and soaking. It is a popular tea-time/coffee-time South Indian snack recipe. This is one such no-fail murukku recipe.
Should I measure pottukadalai or pottukadalai powder?
The measurement of rice flour is proportional to the roasted gram flour, not the roasted gram. 5:1 rice flour to pottuladalai maavu results in best crispy tasty poondu pottukadalai murukku
Why should I grind garlic along with flour?
For fine grinding always follow this method. Else you might end up with garlic granules
Murukku maker
Should I make rice flour at home for garlic thenkuzhal murukku?
Traditionally murukku is made after grinding rice. But to make it fast, I have used store-bought rice flour. Choose fine rice flour for the best results. Idiyappam flour can also be used for murukku. Instant homemade crispy pottukadalai thenkuzhal without compromise in taste.
Should I roast pottukadalai?
No, you need not roast pottukadalai for the murukku. Grind the roasted gram into a fine powder and use it as-is for the murukku.
Can I skip sesame seeds?
Yes, you can use black sesame seeds, carom seeds, or cumin seeds according to your preference.
Can I skip butter for garlic chakli murukku?
Little butter gives a nice texture and taste to the murukku thenkuzhal recipe. But if you are planning to make vegan murukku skip the butter and use 2 tablespoon hot oil instead of butter. Personally, I like butter flavor hence I add in my all savory like seedai, thattai, ribbon. Avoid adding more butter as it will affect murukku texture. Murukku might disintegrate.
Should I add butter and oil for murukku?
Yes, it helps for the crispy murukku. If you are vegan use 2 tablespoon hot oil instead of butter. Fat content (oil/ butter) helps for the perfect murukku. If you skip it you will end up with hard murukku
What should be the consistency of garlic pottukadalai murukku dough?
Tight dough makes it difficult to press through the mold, it will cause murukku to break while it is pressed through the press. Also with too much water in the dough, chakli will absorb a lot of oil while frying also murukku won’t retain the shape. Make the right consistency of pliable dough
How to check if the oil is at the right temperature?
Check the oil temperature by adding a small piece of the dough. If the dough comes up gradually and steadily on top, the oil is hot enough to fry. If it comes up too quickly, then the oil is too hot. Simmer and adjust to the right temperature. If it settles down at bottom of Kadai or comes up very slowly, the oil is not hot enough, so increase the heat.
Shelf Life for poondu thenkuzhal
Murukku stays fresh and crispy for up to 2 weeks. Always store in a clean airtight container. I prefer to keep them in stainless dhabba. Let the murukku cool completely then close with the lid.
Can I skip chili powder?
To balance the garlic flavor I prefer adding chilli powder. However, you can skip chilli powder/ according to your taste.
INDIAN SAVORY BAKSHANAM
AFTER SCHOOL SNACKS IN TMF
BAKED INDIAN SNACKS IN TMF
FILTER COFFEE WITHOUT CHICORY
Ingredients:
1/4 cup Pottukadalai powder | roasted split gram 1 + 1/4 cup Rice flour 4 garlic chilli powder 1 tsp asafoetida 1 tsp Butter 1 tbsp Oil 1 tbsp white sesame seed 1 tsp Required Salt
How to make poondu murukku with step-by-step pictures
Firstly fine powder the pottukadalai in a small mixie jar Secondly, heat oil in a deep pan for frying murukku
In a wide mixing bowl, add ground pottukadalai flour, rice flour, salt, asafoetida,and sesame seeds, and mix well
Grind garlic, chilli powder, and flour
Transfer to the mixing bowl
Furthermore add softened butter, oil, and water
Sprinkle water a little and knead till the dough comes together
Grease add with little oil and knead till the dough comes together. Nonsticky pliable dough
Cover the dough with a damp cloth
Grease the murukku maker and ladle it with some oil
Pinch a portion of the dough and roll it into a cylindrical shape out of dough and place the dough inside the maker Furthermore, place the other part on top of it Press murukku on greased ladles and leave it for a minute
Make sure the oil is hot enough by dropping a small piece of dough, it should come up in a few seconds Carefully slide the ladle to the hot oil
Avoid crowding the oil. Based on the pan width fry 2 or 3 murukku at a time After adding the murukku, avoid flipping them immediately with the slotted ladle as they tend to break. Let the froth vanish and at one stage oil stops bubbling, flip over the murukku and fry on the other side
Once the sizzling sound stops, and the bubbles reduce carefully remove using a slotted ladle and drain the excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel
For other batches of murukku, press and keep the other batch murukku on the ladle and keep it ready. After removing the fried murukku slide the batch. Repeat the same process for the entire dough
