Last year during Gokulashtami , I bookmarked this aval murkku recipe / Poha murukku to try. But I couldn’t do it. So this year, I started making my Gokulashtami recipes with this easy, instant murukku recipe without butter. I just used store bought rice flour, ground poha, pottukadalai maavu/ roasted gram dal flour, hot oil and spices for flavor. I never thought it comes out so crispy and crunchy. It was a super hit at home. I referred so many YouTube videos, blogs, cookbooks for this recipe.
When I was going through the comments section, I saw many people complained about more oil absorption. So I was also worried about it. But surprisingly, this aval murkku didn’t drink more oil as I thought. Due to the addition of roasted chana dal @ roasted gram dal flour (Pottukadalai maavu), it does absorb oil to some extent but not much. The crispness and flavor of this murukku is really good. For an instant chakli recipe, this is really good and quick to make. In this recipe, I have used thin poha / paper aval. You can use thick poha too.
For this Krishna Janmashtami, if you are planning to try some Instant murukku recipe, then you must try this. I am sure you will love it. Friends, lets see how to make instant aval murukku recipe with step by step pictures and video. Please check the NOTES section for all the details to make perfect murukku.
Check out my other Gokulashtami special recipes !
Aval murukku recipe/ Instant poha chakli recipe
Instant murukku recipe using pressed rice / aval / Poha, rice flour, gram dal flour and hot oil.
Cuisine: Indian
Category: Snacks
Serves: 14
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes
1 cup = 240ml
- Rice flour – 1 cup
- Poha / Pressed rice / rice flaked / Aval – 1/2 cup ( I used thin rice flakes)
- Roasted gram dal / Pottukadalai – 1/4 cup
- Hot cooking oil – 1 tbsp
- Red chilli powder – 1 tsp
- Hing / Asafetida – 1/4 tsp
- Ajwain /Carom seeds – 1 tsp (crush in hands and add it)
- Salt & water – as needed
- Cooking oil – to deep fry ( I used refined oil)
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HOW TO MAKE AVAL MURUKKU
- In a mixie jar, grind poha and roasted gram dal to a fine powder.
- Take a wide bowl. Sieve the ground poha mixture, rice flour.
- Add red chilli powder, salt, hing and ajwain seeds crushed in hands.
- Mix well. Add hot cooking oil and mix well. Then add water gradually.
- Make a smooth, non-sticky dough. Cover with a wet cloth till use.
- Take a chakli maker with round or star holes mould. Fill a portion of dough.
- Press it in the back of ladle and shape the murukku as you like.
- Heat oil and deep fry the murukku in batches. Cook both the sides till bubbles stop completely.
- Remove and drain the excess oil in a tissue paper. Store in a box after the murukku cools down.
- It stays good for a week. Enjoy !
METHOD – STEP BY STEP PICTURES
- Take all the ingredients required to make aval murukku recipe. Grind aval /poha and roasted gram dal together to a fine powder.
- In a wide bowl, place a sieve. Add the ground flour, rice flour and sieve well. To this, add red chilli powder, salt, hing and ajwain seeds by crushing in the hands slightly ( It helps to release more flavor). Mix well.
- Add 1 tbsp of very hot oil to the flours. Mix using a ladle to handle the hot oil. Then mix it with your hands to spread the oil evenly all over the flour. After mixing, you should be able to hold and make a shape out of it. Refer picture below for better understanding.
- Now add water gradually and make a smooth, non-sticky dough. This dough takes more water than usual. I used nearly 1.25 to 1.5 cups of water. Make sure the dough is not too hard with cracks or too soft and sticky. Cover the dough with wet cloth.
- Take the murukku press/ chakli maker with round shaped holes or star holes as you wish. I used a 5 holed mould as shown in the picture below. Fill the dough and press to make shapes. Remember to cover the unused dough with a wet cloth always. It helps to prevent the drying.
- Press the murukku in the back of ladle. If the murukku gets cut while pressing, you need to add more water to the dough. Heat oil to deep fry. Drop a pinch of dough. If it rises to top immediately, oil temperature is right. Lower the flame to medium and drop one or two murukku per batch based on the size of kadai.
- Fry patiently in medium flame, flip and cook both the sides till bubbles stop completely. Do not cook in high flame. Murukku turns brown in color. Remove and drain in a tissue paper. Store in a box after the murukku cools down completely. Stays good and crispy for a week !
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Note
- You can use store bought plain rice flour for this recipe. No need to use idiyappam or kozhukattai flour.
- I did not dry roast the flour.
- I used thin poha here. You can use thick ones too.
- Do not add more hot oil or more roasted gram. Then murukku absorbs more oil while cooking.
- Always cover the murukku dough with a wet cloth while unused.
- Murukku becomes hard if you reduce the quantity of hot oil. You can also use melted butter instead of hot oil.
- Shaping will not be prefect if the dough is too hard with less moisture. String gets cut while pressing. To avoid this, sprinkle some water to the dough. Mix well and then shape it.
- Heat of the oil should be correct for crispy murukku. If its too hot, murukku turns brown at the outside and inside remains soft.
- If the oil starts smoking, you can switch off the flame. Bring it to right temperature and then start to fry again. Adjust the flame whenever needed.
- Murukku turns soggy or soft if you don’t fry it until bubbles cease. So fry in medium flame patiently till bubbles stop completely.
- Murukku turns hard if you add less fat or if the dough is too tight.
- Murukku absorbs more oil if the oil temperature is less or if the dough is sticky and wet.
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Try this easy, crispy Aval murukku / Poha chakli for this Gokulashtami and enjoy !
