Aval Murukku a quick crispy snack with simple ingredients available in your pantry. Aval Murukku is a very easy murukku recipe that you can make for this Krishna Jayanthi(Gokulashtami). Aval / Poha and Butter are Krishnas favorite and this recipe has both the ingredients. Aval Murukku Recipe is presented here with step by step pictures.
Aval Murukku is very light and crisp perfect to munch as evening tea time snack. With just few ingredients in hand you can make a tasty crunchy murukku do try this and enjoy.
About Aval Murukku
Aval Murukku is one of the easy and quick murukku recipes that you can try for ay festival as it is a no fail murukku.
This aval murukku recipe is fairly simple using rice flour, poha and roasted gram dal flour. This murukku can be easily made using store bought rice flour / idiyappam flour. You can make this murukku in a big batch and store it for eveing snacks as it keeps well even for a month.
Every time I think of a new recipe and check it with google I will be disappointed to learn that the idea/recipe is already there but yes this time I won over google as it did not show any exact match for my aval murukku.This is just my experiment and was not even sure whether it would turn out good, only after I tasted the first murukku I was convinced to post this recipe. I made a very small batch and it was done the same day I made.Amma gave a thumbs up tasting the murukku.
You can check out other murukku recipes as well:
Aval Murukku Ingredients
- Rice flour : I used storebought idiyappam flour. You can use homemade rice flour / idiyappam flour too.
- Fried Gram Dal : I just powdered fried gram dal in a mixer to a fine powder and sieved it before use.
- Butter : Butter is added to give a melt in the mouth texture to the murukku.
- Flavouring : I have used cumin seeds, but you can use sesame seeds instead if you prefer.
- Spices : I have added red chilli powder to spice the murukku.
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Aval Murukku Recipe
Ingredients
- 1 cup rice flour Idiyappam Flour
- 1/2 cup thick aval Poha
- 1/4 cup pottukadalai
- 1/2 tsp cumin seeds
- 1/2 tsp red chilli powder
- 1 tbsp butter
- salt to taste
- oil to deep fry
Instructions
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Take aval in a mixer jar and powder it and set aside. Take pottukadalai in the mixer.
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Powder it. Now transfer both to a siever and sieve it well. I added rice flour too in the mixing bowl.
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Mix well then add jeera, red chilli powder and salt. Again mix well. Now melt butter, add and mix well.
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Now add water little by little to form a smooth non sticky dough. Take your favourite murukku disc.
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Fill the dough till 3.4th of the murukku press and start pressing. I usually press in 2 ladles and flip it in oil.
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Heat oil , check by adding a pinch of dough if it raises immediately with a shh sound then the oil is ready.
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Now carefully flip over the prepared murukkus and deep fry. Turn over and cook. Fry in batches. Deep fry till golden brown. Drain in tissue paper. Repeat the process until the entire dough finishes. Drain in tissue paper and store it.
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Store Aval Murukku in airtight container and enjoy your teatime!
Notes
- Aval(Poha) when powdered gives very less quantity so take a heaped 1/2 cup measure.
- Don’t add more butter than mentioned else the murukkus will break while pressing and you will not get continuous lines.
- I used thick poha but you can use any variety of poha.
- Amma always insists to add hot water for making the dough for easy pressing.I added normal water, as I used my screw murukku press I did not find any issues.
- You can replace melted butter with hot oil too.
- Measure butter in room temperature and then melt it.
- I added very little red chilli powder to make it less spicy, you can alter according to your preference.
- I used my small kadai and fried 2-3 at a time, always fry in batches.
Nutrition
How to make Aval Murukku Recipe
- Take aval in a mixer jar and powder it and set aside.Take pottukadalai in the mixer.
- Powder it.Now transfer both to a siever and sieve it well.I added rice flour too in the mixing bowl.
- Mix well then add jeera,red chilli powder and salt.Again mix well.Now melt butter, add and mix well.
- Now add water little by little to form a smooth nonsticky dough.Take your favourite murukku disc.
- Fill the dough till 3.4th of the murukku press and start pressing..I usually press in 2 laddles and flip it in oil.Heat oil , check by adding a pinch of dough if it raises immediately with a shh sound then the oil is ready.
- Now carefully flip over the prepared murukkus and deep fry.Turn over and cook.Fry in batches.Deep fry till golden brown.Drain in tissue paper.Repeat the process until the entire dough finishes.Drain in tissue paper ans store it.
Store in airtight container and enjoy your teatime!
Expert Tips
- Aval(Poha) when powdered gives very less quantity so take a heaped 1/2 cup measure.
- Don’t add more butter than mentioned else the murukkus will break while pressing and you will not get continuous lines.
- I used thick poha but you can use any variety of poha.
- Amma always insists to add hot water for making the dough for easy pressing.I added normal water, as I used my screw murukku press I did not find any issues.
- You can replace melted butter with hot oil too.
- Measure butter in room temperature and then melt it.
- I added very little red chilli powder to make it less spicy, you can alter according to your preference.
- I used my small kadai and fried 2-3 at a time, always fry in batches.
Variations
- I have used jeera here, you can use sesame seeds instead.
- Instead of gram dal flour, you can even use gram flour.
- You can either use thick or thin variety of aval as per the availability.
FAQs
1.Why is my murukku not crisp?
Before adding the murukku to oil make sure oil is hot enough to fry. Oil should be at the right temperature not smoky hot or not too low.Frying the murukku at correct oil temperature is the key to get perfect crispy seedais. You can first check by dropping a pinch in oil, if it rises immediately then your oil is ready. If it browns immediately then oil is too hot, so you should lower flame then proceed frying.
2.What is aval?
Aval is flattened rice also called as Poha. It comes in 2 varieties thick and thin. Though thick is preferred you can use either one as per the availability.
3.Why is my murukku drinking too much oil?
If the oil temperature is too low and if you try to fry the murukku at that time, then it will become soggy not crisp and drink too much oil. Another reason is if the dough is little loose also the murukku will drink too much oil.
4.Why does my murukku break while pressing and disintegrated in oil while frying?
If butter measure is more the murukku string will not be continuous and will break while pressing itself. Even if the dough is too tight or dry murukku might break.
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