Pottukadalai Murukku | Dalia Murukku | Gokulashtami Recipes

Pottukadalai Murukku, a quick and easy to make deep fried snack with rice flour & roasted chana dal and it doesn't need any soaking or roasting at all. It's one of my favorite next to urad dal murukku and i have fond memories of Amma making this in large batch on diwali and store it in thokku(big vessel) and i used to munch on them all time till it lasts. 
For this week BM, under the theme "Pick a festival and cook 3 dishes", i have chosen "Gokulashtami" festival and i'm gonna share three simple recipes that you can prepare them on last minutes without any prior preparation.  

Pottukadalai Murukku

Preparation Time : 10 mins | Cooking Time : 20 mins | Makes : 16 to 18  
Recipe Category: Snacks | Recipe Cuisine: Indian

Ingredients
Rice flour - 1 cup(heaped)
Roasted chana dal/Pottukadalai/Dalia - 3 tbsp
Butter - 2 tsp
Sesame seed - 1 tsp
Salt - to taste
Water - 1/2 cup(approx)
Oil - for frying

Procedure

Measure the rice flour and take it a large bowl, add sesame seed and salt. In a mixie/blender jar, add the pottukadalai and grind into fine powder.Add the pottukadalai powder into the bowl along with melted butter. Mix it well with your hand.Add water little by little and form a smooth dough. Now add the three hole press(thenkuzhal press) in the murukku maker.Fill 3/4th of murukku maker with the dough and close it with lid. Squeeze the dough on few laddles or small plates and keep it ready.Heat the oil in a kadai and add the murukku one by one slowly into the oil.Cook on both sides till  the "shh" sound stops, drain the oil and remove the murukkus and place it on tissue paper.When it's completely cooled down, store it in air tight box and enjoy. 

Notes:

• Grind the pottukadalai into fine powder and if needed you can sieve it once and use.
• While pressing the murukku,if it breaks and doesn't hold the shape, add little more water into the dough.
• Always cover the remaining dough with damp cloth to avoid drying.
• Instead of squeeze the murukku on laddle, you can directly squeeze on oil too, but make sure to keep yours hands in safe distance,the steam from the oil is very hot.
• If you're making in large batch, mix all the dry ingredients and butter. Take the required amount from it, add water and make the dough and use. That way,the dough won't be dry. 
  

Ready to munch on

 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#79