Puzhungal arisi murukku – south Indian murukku made with parboiled rice and fried gram dal (pottukadalai) by grinding wet batter in grinder. When I posted pottukadalai murukku recipe last year for Diwali, one of my reader friend Bharathi Siva immediately told this recipe. I that time itself decided to try out for the next Diwali. I had a fear of trying grinding fresh batter and make murukku, thinking it might turn to a loose batter instead of dough. Somehow gathered my confidence to try this and I am so so glad that I tried this. Though I like our regular murukkus made with rice flour, I used to wonder certain store bought murukkus, it will be slightly different in texture, flavour and taste. I got the answer when I tasted this murukku. It is puzhungal arisi murukku, made by grinding wet batter.
Actually I had sweet sev post in my drafts for today’s post, but I thought I will post it later and thought since last week I posted sweet mixture last week, this week I can post a Diwali snacks recipe. And this was topping my list as well as reminded to me by Aparna. This comes out crisp and light and so very flavourful. I will be making this often instead of my potato murukku.
Full video for murukku :
Puzhungal arisi murukku recipe
Recipe Cuisine:Indian | Recipe Category:Snack
Prep Time: 3 Hrs soaking | Cook time: 30 mins | serves: 20
Prep Time: 3 Hrs soaking | Cook time: 30 mins | serves: 20
Click here to view/ download kollu sundal recipe in Tamil
Ingredients
Puzhungal arisi (Idli rice- Parboiled rice) – 2 cups
Fried gram dal ( Pottukadalai ) powdered – 1/2 cup
Red chilli – 4 - 6
Carom seeds (Ajwain/Omam) – 1 tsp
Sesame seeds – 1 tsp
Hot oil – 1 & 1/2 tbsp
Asafoetida – 1/4 tsp
Oil – to deep fry
Salt – As needed
Fried gram dal ( Pottukadalai ) powdered – 1/2 cup
Red chilli – 4 - 6
Carom seeds (Ajwain/Omam) – 1 tsp
Sesame seeds – 1 tsp
Hot oil – 1 & 1/2 tbsp
Asafoetida – 1/4 tsp
Oil – to deep fry
Salt – As needed
Method
- Soak idli rice along with red chilli for 3 hrs minimum. Drain water and grind it in a wet grinder with very little water, just enough for the grinder to run freely. The batter should be thick as well as smooth. It will take a bit of time, but do make sure to grind smoothly. Sprinkle water in between if its too tight.
- Meanwhile, powder fried gram dal (pottukadalai) to a fine powder in a mixie.
- Sieve it well and measure 1/2 cup heaped flour. Transfer the ground wet batter to a mixing bowl.
- Add sesame seeds, ajwain, asafoetida and required salt, along with fried gram dal flour. Add hot oil. Heat oil side by side for deep frying.
- Mix well and make a dough that is non-sticky. You can add one or two more tbsp of fried gram dal flour. But not more than that. *Refer notes. Place the murukku plate in the murukku press.
- Fill the press with the dough and squeeze in flat greased ladles into round murukkus. Do not layer it too much as it will take time to get cooked.
- Drop the murukkus gently into hot oil and cook until the bubbles ceases. Flip and cook until golden and shhhh sound ceases.
- Drain in paper towel. Repeat to finish the batter.
Notes
- Using the spatula given along with grinder, wipe the sides and other parts where rice will be stuck and remain without getting ground. this is to ensure evenly smooth batter.
- If the dough is too loose even after adding flour, tie it in a clean white cotton cloth for a while, it will absorb the excess moisture and give you firmer dough.
- Keep the batter closed all the time to avoid drying.
- I completely forgot to add red chillies
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, but recommend you to try adding. - White dropping murukku in oil, oil should be hot. You can regulate the heat later while its getting cooked.
- Idli rice should be ground very smooth for perfect murukku.
- I have not tried with parboiled rice that we cook for eating. This is with idli rice.
, but recommend you to try adding. Store in airtight container after cooling down and enjoy you snack with tea/ coffee.
