Aval Murukku | Poha Murukku is one of the quick and easy to make murukku with rice flour, poha and roasted gram flour. This murukku is very simple to make with store bought rice flour. For murukku, usually we recommend homemade rice flour as it gives the perfect texture. But many people look for easier option of using store bought rice flour instead of preparing rice flour at home. This is one such murukku recipe where we can use store bought rice flour and finish making murukku in no time. I like to make this murukku even as a usual evening snack to relish with hot tea/coffee! A perfect snack to make for Diwali Festival too!
Tips for making Aval Murukku:
- Grind the aval and roasted gram dal to a smooth powder.
- Sieve the rice flour, aval powder and roasted gram dal powder nicely so that to ensure there are no lumps. If the flour or the ground powder is coarse, then the murukku will break in oil. So sieve it twice to ensure its smooth.
- Softened butter makes the murukku melt in mouth after frying. We can also add hot oil instead of butter.
- Deep fry murukku in low flame to ensure the murukku doesn't get burnt or turn very dark red color.
- Store murkku in air-tight container once it cools down completely. If we close the container when the murukku is still hot, the murukku becomes chewy.
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Recipe Card for Aval Murukku Recipe | Poha Murukku Recipe:
Aval Murukku Recipe | Poha Murukku Recipe
Equipments Needed
- Mixer Grinder
- Mixing Bowl
- Thenkuzhal Press and Mould
Servings: 200 gms
Calories: 540kcal
Aval Murukku, a crunchy, evening snack and a perfect tea-time munch! Its a very easy to make murukku with rice flour, poha and roasted gram flour. Quick to make murukku without any hassle. Learn here how to make this Aval Murukku with step by step Pictures and Video!
Print Recipe
Ingredients
- 1 Cup Rice Flour 1 Cup - 250ml
- ½ Cup Aval / Poha / Flattened Rice
- ¼ Cup Roasted Gram Dal (Pottukadalai / Dhaliya)
- 1 teaspoon Cumin Seeds
- 1 tablespoon Butter Softened at room temperature
- 1 Pinch Asafoetida
- 1 teaspoon Red Chili Powder
- 2 Cups Oil for Deep Frying
Instructions
Preparing Murukku Dough
- Take aval in a mixer jar. Grind it to smooth powder and set it aside.
- Take roasted gram in a mixer jar. Grind it to smooth powder. Set it aside.
- Take a sieve, add rice flour, ground aval powder and ground roasted gram flour. Sieve together to get rid off lumps.
- To the sieved flours, add cumin seeds, butter, red chili powder, salt and asafoetida.
- Mix everything well so that the butter gets nicely incorporated with the flours.
- Next, add water little by little and knead it to smooth dough. Cover and set this dough aside.
Deep Frying Process
- Heat oil in a pan. When the oil is getting ready, take the Thenkuzhal press and mould. Grease the inside of the press and mould with oil.
- Add 2 handful of murukku dough in the press and mould.
- When the oil is hot enough, take a perforated ladle, grease it with oil. Squeeze the press and mould and make murukku on the plate.
- Gently flip the ladle inside the oil. Repeat the same and do another murukku.
- Deep fry the murukku in low to medium flame flipping on both the sides occasionally to make sure the murukku is fried without getting burnt. When the bubble ceases and the murkku turns golden brown, take out the murkku and keep in paper towel to drain excess oil.
- Once the murukku gets cooled off, store the murukku in air-tight container to retain the crispness.
- Relish the crunchy Aval murukku with hot tea / coffee!
Video
Nutritional Info
Nutrition Facts
Aval Murukku Recipe | Poha Murukku Recipe
Amount Per Serving (100 g)
Calories 540
Calories from Fat 243
% Daily Value*
Fat 27g42%
Carbohydrates 62g21%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
PREPARING MURUKKU DOUGH
- Take aval in a mixer jar.
- Grind it to smooth powder and set it aside.
- Take roasted gram in a mixer jar.
- Grind it to smooth powder. Set it aside.
- Take a sieve, add rice flour, ground aval powder and ground roasted gram flour. Sieve together to get rid off lumps.
- To the sieved flours, add cumin seeds, butter, red chili powder, salt and asafoetida.
- Mix everything well so that the butter gets nicely incorporated with the flours.
- Next, add water little by little and knead it to smooth dough. Cover and set this dough aside.
DEEP FRYING PROCESS
- Heat oil in a pan. When the oil is getting ready, take the Thenkuzhal press and mould. Grease the inside of the press and mould with oil.
- Add 2 handful of murukku dough in the press and mould.
- When the oil is hot enough, take a perforated ladle, grease it with oil. Squeeze the press and mould and make murukku on the plate.
- Gently flip the ladle inside the oil. Repeat the same and do another murukku. Deep fry the murukku in low to medium flame flipping on both the sides occasionally to make sure the murukku is fried without getting burnt. When the bubble ceases and the murkku turns golden brown, take out the murkku and keep in paper towel to drain excess oil.
- Once the murukku gets cooled off, store the murukku in air-tight container to retain the crispness.
- Relish the crunchy Aval murukku with hot tea / coffee!
