AVAL MURUKKU RECIPE |
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Murukku is an authentic Indian snack recipe that is delicious to eat. Aval (poha) murukku is one such evening snack which is perfect for satisfying your taste buds. It can be served with a cup of hot tea or can be eaten just like that. It tastes so delicious and crispy in every bite.
You can prepare this aval murukku at festivals such as Diwali, Gokulashtami, Holi, etc., This easy to make South Indian recipe can be made using ingredients which are easily available in every household's kitchen such as rice flour, poha, fried gram dal, chilli powder, hing and salt. This recipe can be made under 20 minutes.
collection of snacks recipes
Make this murukku in a large quantity and store in an airtight container for weeks because this snack doesn't go bad and can be stored for a month. Follow my step by step photo recipe to prepare Aval Murukku. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
some other snack recipes
- hara bhara kabab
- bread cheese bites
- kurkuri bhindi
- butter murukku
- corn pakoda
- palak pakoda
- potato lollipop
- aloo chaat
- paneer puff
AVAL MURUKKU RECIPE
Coarse : Snacks
Cuisine : Indian
Author : Jayashree Karthik
Prep Time : 10 min
Cook Time : 10 min
Total Time : 20 min
try sandwich recipes
INGREDIENTS
- 1/2 cup aval (poha)
- 1/4 cup fried gram dal - grind to a fine powder
- 1 cup rice flour
- 1 tsp red chilli powder
- 1/4 tsp hing
- 1 tsp ajwain seeds
- salt to taste
- water as needed
- 1 tbsp hot oil
- vegetable oil or peanut oil - for deep fry
PROCEDURE
- dry roast poha in a pan for 3 minutes in low flame or until it is hot to touch, stir constantly or else it may burn
- remove the poha from the pan and set aside to cool
- add roasted poha into the mixer grinder and grind to a fine powder
- in a mixing bowl, sieve the ground poha, rice flour and fried gram dal powder
- add red chilli powder, hing, ajwain seeds and salt
- add a tbsp of hot cooking oil and mix well
- add water little by little, mix well and make a soft, smooth and non-sticky dough
- murukku dough is ready and cover with wet cloth or lid until use
- take a small hole round shaped disc and fit inside the murukku press
- grease with little oil inside the mould
- fill the mould with small portion of dough and close tightly
- press the mould in the back of the ladle and shape the murukku as you like
- when the oil is medium hot, transfer the squeezed murukku in hot oil
- cook on medium flame until the bubble reduces and it turns light brown
- flip over to other side and cook evenly
- once the murukku is done, remove from the oil and drain the excess oil in tissue paper
- repeat the process with the remaining dough
- cool down completely and store in air tight container
- serve as a snack with a cup of tea
- Enjoy 😉
- replace a tbsp of hot oil with melted butter
- dough should be soft and smooth or else the murukku turns very hard
- if the dough is sticky and wet, murukku starts to absorb more oil
- you can also use store bought rice flour and fried gram dal flour
Aval Murukku With Step By Step Photo Recipe
AVAL MURUKKU
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