Authentic Aval Murukku Recipe – Poha & Fried Gram Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Aval Murukku Recipe – Poha & Fried Gram Snack

Introduction

Oh, Murukku! Just the name brings back so many childhood memories of festive seasons and my grandmother’s kitchen filled with the aroma of frying snacks. This Aval Murukku, made with poha (flattened rice) and fried gram dal, is a family favorite – delightfully crunchy, subtly spiced, and just… addictive! It’s a little different from the usual rice flour-only versions, and honestly, I think the addition of aval gives it a wonderful texture. I’m so excited to share this recipe with you; it’s easier than you think!

Why You’ll Love This Recipe

This Aval Murukku recipe is special because it strikes the perfect balance between crispy and melt-in-your-mouth. The poha adds a unique lightness, while the fried gram dal gives it a lovely nutty flavor. Plus, it’s a fantastic make-ahead snack, perfect for parties or just a little something to munch on with your evening chai. It’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to make these delicious Aval Murukku:

• 1 cup rice flour (Idiyappam flour) – about 150g
• ½ cup thick aval (poha) – about 60g
• ¼ cup pottukadalai (fried gram dal) – about 30g
• ½ teaspoon cumin seeds – about 2.5g
• ½ teaspoon red chilli powder – about 2.5g (adjust to your spice preference!)
• 1 tablespoon butter – about 15g
• Salt to taste
• Oil as needed for frying

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference.

• Thick Aval/Poha: This is key! Don’t use the super-thin, delicate poha. We want the thicker variety that holds its shape better when ground.
• Pottukadalai/Fried Gram Dal: You can find this at most Indian grocery stores. It adds a wonderful nutty flavor and helps with the crispness. If you can’t find it, you could try roasted chana dal as a substitute, but the flavor won’t be quite the same.
• Idiyappam Flour/Rice Flour: Using Idiyappam flour (also known as string hopper flour) is ideal. It’s a finer grind than regular rice flour and results in a more delicate murukku. If you can’t find it, just make sure your rice flour is very finely ground.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the aval (poha) into a fine powder using a mixer. Set it aside. Then, separately grind the pottukadalai into a powder as well.
2. Now, take a large mixing bowl and sieve the powdered aval, pottukadalai, and rice flour into it. This ensures everything is nicely combined and lump-free.
3. Add the cumin seeds, red chilli powder, and salt to the flour mixture. Give it a good mix with your hands – really get in there!
4. Time for the butter! Add it to the mixture and rub it in with your fingertips until the flour resembles breadcrumbs. This is where the magic starts to happen.
5. Gradually add water, a little at a time, while kneading to form a smooth, non-sticky dough. Don’t add all the water at once – you might not need it all! The dough should be pliable but firm.
6. Attach the murukku disc to your murukku press. Fill the press about three-quarters full with the dough.
7. Heat oil in a kadai (deep frying pan) over medium heat. To test if the oil is hot enough, drop a tiny piece of dough into it – it should rise to the surface immediately.
8. Now, carefully press the dough into the hot oil in spiral shapes. Fry 2-3 murukkus per batch to avoid overcrowding the pan.
9. Fry until they turn golden brown and crispy, flipping them halfway through. This usually takes about 2-3 minutes per batch.
10. Remove the fried murukkus with a slotted spoon and drain them on paper towels to remove any excess oil. Let them cool completely – they’ll get even crispier as they cool!

Expert Tips

• Dough Consistency is Key: The dough shouldn’t be too dry or too wet. It should be smooth and pliable, like playdough.
• Oil Temperature: Maintaining the right oil temperature is crucial. Too hot, and they’ll burn; too cold, and they’ll be soggy.
• Pressing Technique: Apply even pressure when pressing the dough to ensure uniform murukkus.

Variations

Let’s get creative!

• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your rice flour is certified gluten-free if you have severe allergies.
• Spice Level Adjustment: If you like things spicier, add more red chilli powder. For a milder version, reduce it or omit it altogether. My friend, Priya, loves adding a pinch of black pepper too!
• Regional Variations in Flour Types: Some families use a mix of rice flour and besan (gram flour) for a slightly different flavor and texture.
• Diwali/Festival Adaptation: During Diwali, my mom would add a pinch of hing (asafoetida) to the dough for a more festive aroma.

Serving Suggestions

These Aval Murukku are perfect on their own with a cup of hot chai. They also make a great accompaniment to sambar or chutney. I love packing them in lunchboxes for a crunchy snack!

Storage Instructions

Store the cooled murukkus in an airtight container at room temperature. They’ll stay crispy for up to a month (if they last that long!).

FAQs

• What is the best type of rice flour to use for Murukku? Idiyappam flour is ideal, but a very finely ground rice flour will also work.
• Can I make the dough ahead of time? Yes, you can! Just store it in an airtight container in the refrigerator for up to 2 days. Bring it to room temperature before using.
• How do I know if the oil is hot enough? Drop a tiny piece of dough into the oil – it should rise immediately.
• What is Pottukadalai and where can I find it? Pottukadalai is fried gram dal, available at most Indian grocery stores.
• Why is Aval/Poha used in this recipe? Aval adds a unique lightness and delicate texture to the murukku.
• Can I use a different type of fat instead of butter? You can use oil instead of butter, but butter adds a lovely flavor and helps with the crispness.