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Thursday, October 27, 2016


How to make pottukadalai mullu murukku, How to make pottukadalai manakkombu, How to make pottukadalai murukku, How to make roasted gram murukku

This crispy savoury is very easy to make and termed by different names like Manakkombu / Mullu murukku / Magizhampoo thenkuzhal / Mullu thenkuzhal / Magizhampoo murukku etc. 


Idiyappam flour / Processed rice flour / Store bought rice flour - 2 cups
Pottukadalai powder (Roasted gram powder) - 1/2 cup
Butter - 50 gms.
Cumin seeds / Ajwain - 1 tsp.
Chilli powder - 1/4 tsp.
Hing - 1/4 tsp.
Salt - to taste
Oil - for deep frying


Melt butter. Mix all the ingredients in a wide bowl, without water. Keep aside.

Take out a small portion from the above mixture, add little water and knead it to a medium-soft, manageable dough.

Heat oil in a kadai. Fill the dough in a three starred achu (what we call as mullu thenkuzhal achu) and press it firmly in a circular motion, directly into the oil. Alternatively, you can press in greased ladles and slide gently into the oil. Ensure medium heat, and fry on both sides until golden brown and crisp. 
Drain on a kitchen towel to remove excess oil. When cool, store in an air-tight container.


Ensure medium heat of oil while frying. 

Do not let the dough to rest for a long time as it will absorb more oil. Take out only little portions of the mixed flour and knead with water as and when required. 

When cool, store in air-tight containers at room temperature.

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