Pottukadalai Murukku

    Pottukadalai Murukkus...…. very yummy....crispy.. With so many years of experience in cooking and having tried some recipes with Idiappam Flour, it is still a big surprise to me that the Idiappam Flour can make the Murukkus so crispy and white in color without adding butter or ghee. Ghee or butter can be used for enhanced taste. 

Ingredients:

Idiappam Flour   2 cups

Pottukadali    1/2  cup

Cummin / Zeeragam   2 tsp.

Oil, Salt, Hing

Method:

Powder the Pottukadalai . Sieve the flours and mix all the ingredients except oil, well. Boil 3 cups of water. After the water starts boiling, add slowly to the the flour and make a dough, not rigid nor very loose. This may roughly require 3 cups of boiling water. It may vary according to the texture of the rice flour. Add 2 tbsp. of hot oil. Mix well.

Using the Murukku mould with the 3 or 5 holed disc, press into the hot oil, 3 to 5 Murukkus, depending on the size of the Kadai. When half cooked, flip to the other side. Remove from the oil once the bubbles disappear .Repeat till the dough gets over. 

Very important that only Idiappam Flour and boiling water should be used for crispy, tasty and white Murukkus. If only ordinary flour is at home, it can be dry roasted and used.

Repreparation Time: 10 minutes 

Preparation    40 minutes

Finished product   500 grams