getfood: Puzhungal Arisi Murukku, Thattuvadai Recipe

After almost an year i am sharing my best friend Shalini’s recipe in my blog.Last year same time i posted Madurai masal using baby potato learning from her.After that i couldn’t post her recipes even though i kept trying.This murukku cum thattuvadai recipe is one of the easy n tasty snacks recipe that is apt for this Diwali 2014 celebration.Usually we make thenkuzhal for diwali.This year,for a change i prepared this murukku by grinding idli rice with pottukadalai maavu/fried gram flour.I have already tried this recipe twice during Gokulashtami as kai murukku.Its easy to make spirals with this recipe compared to the raw rice kai murukku.It tastes super crispy and comes out white in color.We all loved it a lot.I really don’t know how to name this murukku.You can call it as rice murukku,Pottukadalai maavu murukku,butter murukku & even as kai murukku because this recipe suits all these categories.So i have just titled this post as basic “ Arisi/Rice Murukku recipe” Batting Eyelashes

.Also i made a batch of thattuvadai using the same dough.It came out very flavorful.So this is a two-in-one recipe which is a double dhamaka for Diwali Happy

.Shalini suggested me to use star shaped mould and make shapes like Chakli/Mullu murukku.As my family is not fond of star murukku,i used my thenkuzhal mould and another small holed mould which i bought recently from Kumbakonam.Raksha loved the thin murukku a lot.There are certain steps to be followed carefully to make this murukku crispy n white.So check out my “Notes” section before u start this recipe.Ok,Lets see how to make crispy rice murukku recipe for Diwali using idli rice Happy

.You can easily prepare this murukku by reserving some rice batter while you grind for making idli,dosa batter.Try n let me know your feedback Happy

Murukku/thattu vadai recipe

Murukku/thattu vadai recipe using idli rice & fried gram flour

Cuisine: Indian

Category: Snacks

Serves: 15 nos

Prep time: 2H10Min

Cook time: 20Min

Total time: 2H30Min

INGREDIENTS
1 up - 200ml

For murukku

Idli rice/Boiled rice/Salem rice - 1 cup
Fried gram flour - 1/4 cup
Softened butter - 1.5 tbsp (Levelled)
Hing/Asafetida - 1/4 tsp
Jeera/Cumin seeds - 1.5 tsp
Salt & water - as needed
Cooking oil - to deep fry

For thattuvadai

Red chilli powder - 1/2 - 1 tsp
Chana dal - 1 tbsp (Soak in water for an hour)
Finely chopped curry leaves - few

METHOD

Wash and soak the idli rice for 2 hours.Drain all the water completely.Grind it to a smooth batter adding little water as much as possible.To use less water,first grind the rice to a coarse powder.Then add water little by little and grind for longer time to make a smooth paste.Remove the batter.If u feel the batter is watery,put it in the cotton cloth for a minute.Cloth will absorb all the excess water but be careful,batter should not become too dry.There should be some moisture.( Ground rice batter should be used immediately)

To this batter,add ground fried gram dal powder,softened butter,salt and hing.Mix well till butter incorporates well into the flour.The dough should be soft,non-sticky but not dry.Take a small portion of dough and fill the murukku mould.

Heat oil,simmer the flame and press the murukku directly in hot oil or drop the pressed murukku from a ladle.Deep fry both the sides till “ssh” sound and bubbles cease.Adjust the flame whenever needed.Remove and drain the oil in a tissue paper.Cover the unused dough with a wet cloth.

If u are making thattu vadai,take some murukku batter and add red chilli powder or pepper powder,finely chopped curry leaves and soaked chana dal.Mix well and pat it thin to make a small roundels using a tumbler base.Keep it in a cloth.Pierce it with a fork to avoid puffing.Drop them in oil and deep fry both the sides,remove and drain in a tissue.

Enjoy !

Note

This murukku absorbs little oil when compared to raw rice thenkuzhal.Please keep this in mind.
The first & most important point is rice should be ground very smooth using as much less water as possible.So grind it for long time adding water little by little.Do not add all the water at a time.
If u feel the batter has excess water,just put the batter in a cotton cloth for 1-2 minutes and remove.The cloth will absorb all the excess water.U should make murukku immediately after grinding the batter else batter may become sour and color of murukku will change.
Do not grind the rice batter very thick n dry because after u add butter & gram flour,murukku dough will become even more thick and murukku will break with serrated edges while cooking in oil.So dough should be wet,soft but non-sticky.
The butter should be soft and at room temperature.Do not use melted butter.The butter has to be well spreaded with the flour.Else murukku won’t come out crispy.
Do not use more butter than the mentioned quantity,murukku will become oily.Adding little less butter is fine but color will change slightly.
U can replace 1/4 cup of pottukadalai maavu by 1/8 cup of roasted urad dal flour & 1/8 cup of pottukadalai maavu/fried gram flour if u want murukku to be more flavourful like thenkuzhal.
U can replace butter with ghee or hot cooking oil but iam not sure about the color of murukku.