Aval murukku recipe, poha murukku

Aval murukku is a perfect snack, easy to prepare with simple ingredients in the pantry. Full video recipe for Gokulashtami 2019. Super crispy and light murukku.

When I was thinking what to post for Gokulashtami, aval/ poha/ flattened rice is the main ingredient that came to mind. I had few ideas with aval and aval murukku is one of it. Tried this earlier, though the murukku turned out crisp, wanted to perfect the recipe as I was not happy with the flavour. Got aval’s raw smell in it.  Knew I can make it better that time itself.

So made it today again and posting for the festival. I am sure this will wow you and your family/ friends. Aval murukku is pretty simple and very easy procedure too.  I used thick aval. But any poha variety should work. Do try it out for this Krishna jayanthi 2019 – Aug 23rd, Friday.

Wishing all my readers a very Happy Gokulashtami.

Please be safe while preparing murukku, seedai by staying at a safe distance for each batch.

Check out my other Gokulashtami recipes

Aval murukku

Aval murukku is a perfect snack, easy to prepare with simple ingredients in the pantry. Full video recipe for Gokulashtami 2019. Super crispy and light murukku.

• 1/2 cup Aval/ poha/ flattened rice
• 1/2 cup rice flour (I used idiyappam flour)
• 1 tbsp Butter (melted)
• 1/2 tsp Omam/ Ajwain
• 1/2 tsp Cumin seeds
• 1/8 tsp Asafoetida
• Salt as needed
• Oil to deep fry

1. Wash and soak aval in hot water for 20 mins. Water should be just enough to immerse the aval. Keep covered.
2. After 20 mins, all the water will be absorbed by the aval.
3. Take the soaked aval in mixie. Grind it with melted butter.
4. Make sure to grind really smooth by wiping down the sides several times in between grinding. It should be smooth.
5. Transfer the ground aval paste to a mixing bowl.
6. Add rice flour, ajwain, cumin seeds, salt, asafoetida and make a smooth soft dough. No need for water. Refer notes.
7. Take a murukku press with small hole plate and fill it with prepared dough.
8. Heat enough oil in a kadai. Grease several flat ladles and squeeze murukku over it.
9. Transfer the squeezed murukku into hot oil.
10. Once bubbles reduce in one side, flip and cook the other side in medium flame.
11. Wait until bubble ceases and drain over paper towel. Repeat to finish.

• Add water just as needed for soaking aval.
• After grinding if the aval has more water content, you might need more rice flour to make a dough than 1/2 cup as mentioned in recipe, so sprinkle more as needed to make dough.
• In case you added too little water for soaking aval, while grinding, it will be too dry to grind and it wont get ground properly. So add 1 tbsp of water or as needed to grind it smoothly. I suggest to watch the video for reference of the consistency and water to be used.
• Always stand in safe distance from oil. Though this murukku won’t burst, I suggest this for all the hot  oil handling snacks.

Aval murukku method:

1. Wash and soak aval in hot water for 20 mins. Water should be just enough to immerse the aval. Keep covered. After 20 mins, all the water will be absorbed by the aval.
2. Take the soaked aval in mixie. Grind it with melted butter. Make sure to grind really smooth by wiping down the sides several times in between grinding. It should be smooth.
3. Transfer the ground aval paste to a mixing bowl. Add rice flour, ajwain, cumin seeds, salt, asafoetida and make a smooth soft dough. No need for water. Refer notes.
4. Take a murukku press with small hole plate and fill it with prepared dough.
5. Heat enough oil in a kadai. Grease several flat ladles and squeeze murukku over it. Transfer the squeezed murukku into hot oil.
6. Once bubbles reduce in one side, flip and cook the other side in medium flame.
7. Wait until bubble ceases and drain over paper towel. Repeat to finish.

Cool down and store in airtight containers. Keeps good for 3 weeks in room temperature.

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