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Showing posts with label MURUKKU VARIETIES. Show all posts
Showing posts with label MURUKKU VARIETIES. Show all posts

November 3, 2018

Pottukadalai Murukku Recipe – Easy Murukku With Roasted Gram Flour

 Pottukadalai murukku / roasted gram flour murukku recipe is a simple, easy and instant murukku recipe that is usually prepared for Diwali and Krishna jayanthi /Gokulashtami. It comes out super crispy, crunchy with soft and melt in mouth texture. It can be prepared easily and quickly with store bought rice flour / Idiyappam flour (arisi maavu), roasted gram flour (pottukadalai maavu) and butter/ hot oil. As murukku with roasted gram flour is less flavorful when compared with urad dal ones, we can add ajwain/ Omam, red chilli powder, hing for enhanced flavors and taste. I learnt this simple murukku recipe from my neighbor Divya.  Recently I shared a picture of this murukku along with sweet boondi and mysore pak in my Instagram page too. We all loved it especially the smell of ajwain in this murukku. Usually I add cumin seeds /jeeragam or sesame seeds / ellu. I never knew ajwain can be added too. So when my neighbor shared her mom’s recipe, I tried it instantly. It was so good, soft and melted in mouth.  Raksha liked this murukku more than my Chettinad thenkuzhal as it was prepared without butter and slightly hard to bite. For variations you can skip red chilli powder to make white colored murukku. Remember pottukadalai murukku absorbs some oil when compared with urad dal murukku. Ok, lets see how to make super easy and quick pottukadalai murukku recipe with step by step pictures.

Check out my 15 murukku varieties too !

Pottukadalai murukku recipe - Roasted gram dal murukku

Pottukadalai murukku recipe - Roasted gram dal murukku

Simple and easy pottukadalai murukku recipe with step by step pictures.

Cuisine: South Indian
Category: Snacks
Serves: 12 nos.
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes

1 cup - 250ml
  • Store bought rice flour / arisi maavu - 1 cup
  • Roasted gram flour / Pottukadalai maavu - 1/4 cup
  • Melted butter - 1 tbsp (levelled)
  • Ajwain / Omam - 1/2 tsp
  • Black sesame seeds - 1/2 tsp
  • Salt & water - as needed
  • Cooking oil - to deep fry murukku
  1. Grind 1/4 cup pottukadalai and measure 1/4 cup powder from it.
  2. In a bowl, sieve rice flour, roasted gram flour.
  3. Add salt, red chilli powder, ajwain, sesame seeds and melted butter.
  4. Mix well to spread butter in the flour. Add required water and make a slightly sticky dough.
  5. Fill murukku press with dough and squeeze in hot oil. Deep fry both sides till bubbles cease.
  6. Remove and drain in a paper towel. Store in a box after cooling down.
  7. Stays good for 10 days.
  • Take 1/4 cup of pottukadalai / roasted gram flour and grind to fine powder. You will get around 1/3 cup of powder after grinding. So measure 1/4 cup of powder from it and set aside.

  • In a wide plate bowl, sieve store bought rice flour, 1/4 cup pottukadalai powder. Add salt, red chilli powder, sesame seeds, ajwain and melted butter. Mix well to spread the butter in the flour.

  • Sprinkle required water and make a smooth, slightly sticky dough. If the dough is dry, murukku gets cut while pressing. So make the dough slightly sticky so that making shapes would be easy.

  • Fill the murukku mould with the dough. Cover the remaining dough with a wet cloth to avoid drying. Take 3 holed or single holed mould. I used murukku mould with 5 holes.

  • Heat oil to deep fry. Check the oil temperature by dropping a pinch of dough. If it rises to the top immediately, heat of the oil is perfect. Now squeeze the murukku in circular motion in the oil directly OR press murukku in a greased ladle or butter paper ( I used oil wrapper). Drop in the hot oil. Do not disturb for a minute. Cook in medium flame.

  • Flip and cook both the sides till bubbles cease. No problem if there are one or two bubbles. Remove and drain in a tissue paper. Store the murukku after it cools down. Keep in an air tight box and enjoy. It stays good for 10 days. 

  • Enjoy !


  • For variations, you can use 1.5 tbsp of hot oil instead of butter.
  • Do not increase the quantity of butter. Murukku may disperse in oil.
  • If dough breaks while pressing murukku, add little water to the dough and make it slightly sticky. It will help.
Try this easy, yummy, crunchy pottukadalai murukku for Diwali and enjoy !

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October 29, 2018

Chettinad Thenkuzhal Murukku Recipe - White Thenkuzhal Murukku

Chettinad thenkuzhal recipe
Chettinad style thenkuzhal murukku recipe was in my try list for years. Recently I had a 2 days trip to Karaikudi, Pillayarpatti and Kundrathur. I visited Karaikudi just to enjoy Chettinad special food. We stayed in Chidambara vilas, heritage resort and had a good time exploring places in Karaikudi. I had Chettinad special vegetarian lunch at The Bangala and enjoyed their food thoroughly. I went to the most popular Soundaram aachi snack shop and bought all the snack items worth Rs.1500. Among the snacks I tasted, I loved this Chettinad thenkuzhal and seepu seedai. I couldn’t meet Soundaram aachi but I got the recipe and details from the workers. I came to know Chettinad people use IR20  C. R Pachai arisi (Cut vellai pacharisi) for making this thenkuzhal/murukku. They add ghee and roasted urad dal powder to the processed rice flour and make this thenkuzhal. They use a 3 holed murukku mould for shaping it. I enquired them and bought the same from shops in Koppudai Nayaki amman temple street( Bazaar street) in Karaikudi. Here is collage of pictures of  IR20 raw rice, thenkuzhal murukku press, Soundaram snacks shop and their products. But I did not try Soundaram aachi's recipe instead I followed the authentic Chettinad thenkuzhal murukku recipe without butter or ghee and tried it.

I referred Solai aachi's thenkuzhal murukku maavu post for the ratio of raw rice and urad dal. Murukku came out super white in color even without using Vanaspati, butter or ghee. Generally Chettinad people make murukku maavu by grinding raw rice and roasted urad dal. They just wash the rice, dry under the shade for a day. Dry roast the urad dal till hot and grind both rice and dal in a flour mill. They store this murukku maavu and make thenkuzhal whenever needed. As we are not using butter or ghee, this murukku would be crunchy and slightly hard to bite. It doesn’t have a melt in mouth texture. You should have a strong teeth to munch this murukku😀. Its taste will remind the olden days thenkuzhal recipe which our granny's used to make without butter. To make soft murukku, you can add melted butter or ghee but the color of this murukku may change. Finally its your choice of making this murukku with or without butter. Similarly you can try the same recipe with store bought idiyappam flour but results may vary slightly.  Friends, do try this easy, yummy Chettinad thenkuzhal recipe for this Diwali and enjoy ! Lets see how to make Chettinad murukku recipe with step by step pictures.

Here is a collage of our stay at Chidambara vilas, heritage resort along with its Chettinad special breakfast.
Chidambara vilas, Karaikudi

Chettinad thenkuzhal murukku recipe

Chettinad Thenkuzhal Recipe

Chettinad Thenkuzhal Recipe

Chettinad Thenkuzhal Recipe - White murukku recipe without butter or ghee.

Cuisine: Chettinad
Category: Snacks
Serves: 15 nos.
Prep time: 180 Minutes
Cook time: 5 Minutes
Total time: 185 Minutes

1 cup - 250ml
  • Raw rice / Pacharisi ( IR20 ) – 1 cup ( Maavu arisi)
  • White urad dal – 1/4 cup + 1 tbsp
  • Salt – as needed
  • Ghee – 1 tbsp (Optional, I dint use)
  • Water – to knead the dough
  1. To make Chettinad thenkuzhal murukku maavu, wash and soak raw rice in water for one hour.
  2. Drain the water completely. Spread in a white cloth. Dry under the shade for one day or two.
  3. After the rice is completely dry, grind to a fine powder. Sieve and set aside.
  4. Dry roast white, round urad dal without changing its color till hot. Powder and sieve it.
  5. Add to rice flour, salt, asafetida, melted ghee(If using) and mix well. Add the required water.
  6. Make smooth dough. Heat oil to deep fry. Press and shape the murukku. Drop in oil.
  7. Deep fry both sides till bubbles cease. Remove from oil, drain and store in a box.
  8. Chettinad thenkuzhal is ready. It stays good for a month.
  • Lets prepare Chettinad thenkuzhal murukku maavu as a first step. For this, wash the maavu pacharisi (IR20 raw rice) and soak in enough water for one to 2 hours. Drain the water and spread the soaked rice in a cotton cloth under shade for one day based on the weather.  Do not dry under the sun. Rice should become completely dry. Alternately you can just roast the rice till puffy and grind the rice.
  • Chettinad thenkuzhal murukku
  • After the rice is dry, grind in a mixie to a fine powder. Sieve in a wide plate and grind the coarse ones again till smooth. Repeat until all the rice is ground finely.
  • Chettinad thenkuzhal murukku  Chettinad thenkuzhal murukku
  • Dry roast white, round urad dal until hot. Roast it patiently without changing the color. Murukku doesn’t come out white if you roast the dal till golden brown in color. Keep mixing and tossing the dal. When the dal becomes hot, remove from the flame and let it cool down.
  • Chettinad thenkuzhal murukku
  • Grind to a smooth powder. Sieve and add to rice flour. Add salt, hing and melted ghee(if adding). Mix well. Then add required water and make a smooth dough. No problem if the dough is slightly sticky.

  • Fill the murukku press with the dough ( I sealed 2 holes with a cello tape inside and outside). Heat oil to deep fry. Drop a pinch of dough and check the oil temperature. Keep the flame low to medium and squeeze the murukku over the oil directly OR press the murukku in a greased ladle or a sheet as shown in the picture. Then drop in hot oil. You can put 3 to 4 murukku per batch. Cook both sides by flipping it. Cook till bubbles cease completely.
  • Chettinad thenkuzhal murukku
  • Murukku remains white in color if you fry in medium flame by tossing whenever needed. If you have used ghee in the dough, color may change slightly. Remove the murukku from the oil. Drain in a paper towel. Repeat the same in batches. Chettinad thenkuzhal is ready. Cool down the murukku and store in a box. It stays good for a month.
  • Chettinad thenkuzhal murukku
    Enjoy !


  • You can wash the rice, dry under shade and grind in a mill else dry roast the rice till puffy and then grind it. Both works well.
  • Ratio of rice and urad dal is 2.5 :1. Some recipes use 3:1 too.
  • Addition of ghee or butter helps to give soft texture to the murukku but color may not be pure white.
  • If you feel the oil has become too hot, you can switch off the flame and cool down the oil. Then make the next batch.

Chettinad thenkuzhal murukku is ready to enjoy ! Try this for Diwali and share your feedback with me.

Chettinad thenkuzhal murukku

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October 9, 2017

15 Murukku Recipes – Murukku Varieties - South Indian Murukku Recipes

Diwali is fast approaching. Murukku recipes is a must & should snack for South Indians during diwali. So I have made a collection of 15 Indian murukku varieties for easy reference. Murukku / Chakli  is a crunchy, deep fried Indian snack made with rice flour and urad dal flour. Most of the Tamil people used to grind murukku maavu during Diwali to make thenkuzhal and mullu murukku as these two are the most common types. In this list, I have shared different types of murukku recipes that includes our traditional thenkuzhal murukku, mullu mururkku @ magizhampoo with coconut milk, Instant chakli / Instant murukku recipe with besan flour (Karnataka style), Some flavored murkku recipes like Butter murukku, Garlic murukku, Potato murukku, Lemon murukku , Ragi chakli , Karnataka style kodubale etc. Tirunelveli Manoharam and Achu murrukku / Kerala achappam known as rose cookies that is commonly made during Christmas are some of the sweet murukku varieties. Apart from them, I have shared an interesting sweet murukku podi recipe especially for kids and toothless elders which my mom used to make with leftover mullu murukku or thenkuzhal when I was young.
I am yet to try some more murukku recipes like pottukadalai murukku, wheat flour murukku and thengai paal murukku. I will try to share some of them before Diwali and include them in this list.
Lets see the list of 15 different types of South Indian murukku recipes. Please click on the pictures to see the respective recipes. All these recipes are with step by step pictures and some recipes have video as well. Do try any of these murukku varieties based on your liking and share your feedback with me.

Corn flour murukku

Curd Kodubale

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May 4, 2017

Instant Chakli Recipe – Simple Murukku Recipe – How To Make Crispy Karnataka Chakli With Video

Instant Chakli recipe - Karnataka style
Instant chakli recipe / Simple murukku recipe with step by step and video. This Karnataka style easy and simple murukku recipe (Chakli in Kannada) using store bought rice flour and besan flour was in my to do list for long time. Recently I got a pack of bull driven cold pressed (Chekku ennai) sesame oil, groundnut oil and coconut oil from Gramiyum – An online store. Product & packaging was too good and its professional too. If you are looking for original cold pressed oils, you can buy them online from Gramiyum. They also have organic honey, natural nuts at a reasonable price. My MIL usually says snacks fried in groundnut oil is more flavorful. So I thought of making this easy, Karnataka style chakli/ murukku by frying in cold pressed groundnut oil ( Kadalai ennai).This instant chakli recipe which I had bookmarked years ago from Savi ruchi blog came to my mind. Its an easy, instant chakli recipe made with easily available ingredients. It came out very well with the awesome flavor of groundnut oil. I have tasted this Chakkuli/Chakri ( My friends tell this way) in my friends place. All my friends here make it during Ganesh Chaturthi, Diwali and Gokulashtami festivals. Basically I love this Karnataka style chakli a lot and got the recipe for homemade chakli powder from my friend Priya. I will share that recipe later. This chakli is made with rice flour and besan flour. Its prepared without butter or ghee. Hot oil is used to bring crunchiness. So it doesn’t have a melt in mouth texture just like butter chakli but tastes crispy and crunchy. It tastes the best with full flavor by the next day. We enjoy this chakli with our evening tea/ chai. As its summer vacation in India, Kids must be nagging you for some evening snacks. Do try this easy chakli recipe at home for your kids!They will like it. Please excuse me for the non uniform shapes. I am not so good  or patient enough in pressing murukku. But my MIL says everything comes by practice. So this year, I am planning to try more murukku recipes. Hope I can make perfect swirls in future.
Lets see how to make Karnataka style Instant chakli recipe with step by step pictures and VIDEO.

Check out my Butter murukku/chakli, Potato murukku, idli rice murukku, Lemon murukku, Garlic murukku too.
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October 17, 2016

Garlic Murukku/Poondu Murukku Recipe - Easy Murukku Varieties

Poondu murukku recipe
Recently when I went to Salem - Tamil nadu, we visited Lakshmi sweet stall to buy some sweets and snacks for Sendhil’s friend.There I saw some interesting murukku varieties like Onion murukku, Poondu murukku, butter murukku and many more. As I had already tried butter murukku and vengaya murukku, I wanted to prepare garlic murukku at home. I browsed few recipes and came across this one. This is the first time I am trying a murukku recipe with garlic.The combination of rice flour, besan and butter worked out very well. It came out white, crispy and mildly spiced with a nice garlic flavor. Its a great teatime snack and we loved it very much.Friends, If you are looking to try a flavored murukku recipe for this Diwali, do try this easy murukku variety and enjoy with your family! Lets see how to make yummy poondu murukku ( Garlic chakli) at home with step by step photos and a video !
Do check out my Ribbon pakoda , Garlic Karasev , other murukku varieties too !

Poondu murukku recipe

Garlic murukku / Poondu murukku recipe

Garlic murukku / Poondu murukku recipe How to make easy garlic murukku with rice flour, besan flour, hot oil and butter
Cuisine: Indian
Category: Snacks
Serves: 12-15 nos
Prep time: 10 Minutes
Cook time: 2 Minutes
Total time: 12 Minutes

1 cup - 250ml
  • Rice flour/Idiyappam flour - 1 cup
  • Besan flour/Kadalai maavu - 1/3 cup
  • Softened butter - 3/4 tbsp (Unmelted)
  • Hot oil - 1 tsp
  • Salt & water - as needed
  • Cumin seeds - 1/2 tsp ( optional)
To grind
  • Garlic cloves - 5 nos
  • Red chillies - 2-3 nos ( I used 2 spicy chillies)
  • Water – 1 tbsp ( To soak)

  • Peel garlic cloves.Soak garlic and red chillies in 1tbsp water ( you can use hot water too).Let it soak for 10 minutes. Then grind it to a paste adding the soaked water.It won’t grind to a smooth paste as the quantity is less. So grind it continuously for a minute, wipe the jar and grind it till it turns smooth.Don’t worry , it looks watery after grinding. But make sure there are no garlic pieces or chilli seeds. It may block the chakli nozzle while squeezing.
    Poondu murukku recipe
    Poondu murukku recipe
  • In a wide bowl, take the rice flour, besan flour, salt and sieve it. To this, add softened butter.Heat oil in a mini pan and add 1 tsp hot oil to the murukku mixture. Add ground garlic paste. Mix well to spread the butter and oil with the flour. Check for salt. Add more if needed. Then add water little by little and make a smooth dough. No problem if the dough is slightly sticky.
    Poondu murukku recipe
    Poondu murukku recipe
  • Take the star mould and keep in the murukku press/Chakli press. Fill the mould with the dough and squeeze it to make a round, concentric circle. You can press the murukku in a butter paper or polythene sheet. Cover the remaining dough with a wet cloth or a plastic cover. This dough may tighten over time.So if needed, sprinkle some water, mix well and press it.
    Poondu murukku recipe
  • Heat oil in a kadai and when it gets heated, drop a pinch of dough and if it rises to the top immediately, oil temperature is right. Drop 2-3 murukku in hot oil and cook both the sides till bubbles cease. Remove in a tissue paper. You can also squeeze the murukku directly in oil, cook them and break into pieces just like butter murukku. Either ways would do. In Lakshmi stall, I saw it as pieces/Thool murukku and not as whole ones.
  • Store in an airtight box after cools down. Enjoy for weeks ! This murukku takes time to lend all its flavor. So try to consume the murukku after few hours of making.
    Poondu murukku recipe
    Enjoy !

  • You can use 1 tbsp ( levelled) butter instead of 3/4 tbsp to get melt in mouth texture. But I am not sure about using ghee instead of butter. The color of murukku may vary.
  • You can use red chilli powder instead of red chillies. But grinding garlic would become difficult. In that case, grind garlic as much as possible and strain it adding some water. Add the garlic water to make the dough.
Try this easy, garlic flavored murukku for this Diwali and enjoy !
Garlic murukku recipe

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