Aval murukku recipe | Instant poha chakli – Easy and tasty murukku recipe using poha | aval | rice flakes. Aval murukku for Krishna jayanthi | diwali, recipe with full video and step-by-step instructions.
Apart from Uppu seedai and vella seedai we make Murukku for Krishna Jayanthi | Janmashtami | Gokulashtami. I have posted many varieties of murukku. Aval murukku I want to try for the past 2 years, but finally, I tried this time. I adapted the recipe from Chitra’s food book. The murukku turned out very crisp and we all really enjoyed it.
Murukku is a very popular snack, we make for Diwali, Janmashtami, and many times for tea time snacks too. During our childhood days, my grandmother makes Thenkuzhal, mullu murukku, ribbon pakoda, seedai at home and always keep one or the other in stock. We never had the concept of buying from the outside.
Coming to this Aval murukku, adding aval | poha and pottukadalai, makes the murukku very crisp.
Why Murukku is murukku hard
If butter or hot oil is not added to the dough, it will make the murukku hard.
Why is murukku not crispy?
If it is fried in low-temperature oil or taken out early, before the oil sound subsides, Murukku will not be crispy.
Why is murukku breaking in oil
If the murukku dough is too tight, the murukku will not hold the shape. Also if the rice flour is coarse, then it will not hold the shape.
Also check out other interesting murukku recipes
Aval murukku recipe
Aval Murukku recipe
Ingredients
- 1 cup Rice flour store bought
- ½ cup aval | poha | rice flakes
- ¼ cup pottukadalai | gram dal | chutney dal
- 1 tbsp soft butter
- 1 tsp sesame seeds
- 2 pinches asafoetida
- Salt as needed
- Water to knead the dough
- Oil for deep frying
Instructions
- In a mixie jar add the aval | poha and pottukadalai. I used thin poha, you can use any variety.
- No need to roast poha or pottukadalai.
- Grind this into a fine powder.
- Sieve this well.
- In a bowl add this sieved powder and rice flour.
- Add the softened butter, sesame seeds and salt.
- Mix well using your hands.
- Add water and make a soft non sticky dough.
- I used thenkuzhal achu.
- Take a portion of the dough and put this inside the murukku press.
- Keep the rest of the dough covered always.
- Heat oil and once it becomes hot, bring the temperature to medium.
- Squeeze the murukku directly into the oil or squeeze it into a greased ladle and gently transfer this to the oil.
- Do not over crowd the pan.
- Flip the murukku and cook well.
- Once the oil sound subsides, take this out from the oil.
- Place this on a kitchen towel.
- Repeat this for the rest of the dough.
- Store aval murukku in an airtight container.
Notes
- In a mixie jar add the aval | poha and pottukadalai. I used thin poha, you can use any variety.
- No need to roast poha or pottukadalai.
- Grind this into a fine powder.
- Sieve this well.
- In a bowl add this sieved powder and rice flour.
- Add the softened butter, sesame seeds and salt.
- Mix well using your hands.
- Add water and make a soft non sticky dough.
- I used thenkuzhal achu.
- Take a portion of the dough and put this inside the murukku press.
- Keep the rest of the dough covered always.
- Heat oil and once it becomes hot, bring the temperature to medium.
- Squeeze the murukku directly into the oil or squeeze it into a greased ladle and gently transfer this to the oil.
- Do not over crowd the pan.
- Flip the murukku and cook well.
- Once the oil sound subsides, take this out from the oil.
- Place this on a kitchen towel.
- Repeat this for the rest of the dough.
- Store aval murukku in an airtight container.
Hi, one of the best recipe like it its so crispy all my friends like it tq u.
Thank you so much