Servings: 22 Murukku

1. Begin by grinding the fried gram (pottukadalai) in a dry mixer until it becomes a fine powder. Sieve the ground flour to ensure a smooth texture.
2. In a wide bowl, combine 1 cup of rice flour, sieved fried gram flour, black sesame seeds or ajwain, hing, salt, and the hot oil.
3. Gradually add water while kneading the dough. Aim for a soft and pliable consistency; overly stiff dough will make it hard to press. Keep the dough covered to prevent it from drying.
4. Grease the murukku presser with a little oil. Stuff a portion of the dough into the presser. You can use a thenkuzhal achu or mullu murukku achu, depending on your preference.
5. Use the presser to create swirls on the backside; this technique yields a well-formed shape. If you're experienced, you can make swirls directly in the oil.
6. Heat oil in a kadai or pan. Test the oil temperature by dropping a small piece of dough – if it rises immediately, the oil is ready. Gently place 3 or 4 murukku in the oil, considering the size of the kadai.
7. Fry the murukku over medium flame on both sides until they achieve a golden color and the sizzling sound ceases. Repeat this process for the remaining dough.
8. Drain the fried murukku on a kitchen towel. If needed, pour a little oil and fry again to ensure even cooking and reduce excess oil absorption.
9. Watch the preparation of this Instant Murukku Recipe on my YouTube channel and consider subscribing for more recipes.
10. Enjoy the delightful Pottukadalai Murukku with a serving of Carrot Halwa.

Notes and Tips:

• Sieve the fried gram flour once or twice to prevent murukku breakage.
• Black sesame seeds can be substituted with ajwain or jeera.
• Do not exceed the mentioned amount of hot oil, as it can lead to dissolution while frying.
• Softened butter is an alternative to hot oil.
• Always keep the dough covered to prevent drying, especially when preparing in larger quantities.
• Ensure the oil is adequately heated to prevent excess oil absorption during frying.
• If the murukku breaks while making swirls, sprinkle a little water in the dough, knead, and proceed.
• Fry the murukku over medium flame for even cooking.
• Pour enough oil for frying, as it gets absorbed over time.
• Store the Instant Murukku in clean, airtight containers for a shelf life of up to 10 days.