Aval Murukku Recipe | Poha Murukku with step-by-step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. This murukku is made from beaten rice or rice flakes, which can be done within minutes for the last minute Janmashtami preparation. It just melts in the mouth, I used chilli powder but it can be replaced with the same quantity of pepper powder or make plain if offering to Lord Krishna. No complicated process or a long list of ingredients, just store-bought rice flour is enough to enjoy this crunchy and super crispy murukku. If interested, check my other poha recipes like Sweet / Vella Aval, Gopalkala, Aval Ladoo, Aval Payasam, Aval Puttu, and Aval Kesari.
✔ Check my other Janmashtami Special Recipes like
Poha Chakli Recipe
Aval Murukku Recipe | Poha Murukku
Equipment
- Stovetop
- Murukku Presser
- Kadai / Pan
- Mixer / Blender
Ingredients
- 1 Cup Rice Flour Link for Homemade Rice flour
- ½ Cup Poha / Aval
- ¼ Cup Fried Gram Flour
- 1 tsp Chilli Powder
- ¼ tsp Hing
- 1 tsp Ajwain
- Salt As Required
- Oil For Deep Frying
Instructions
- Measure 1 cup of rice flour and add it to a wide mixing plate or bowl (I used idiyappam flour).
- Then, measure 1/2 cup of poha/aval (thin or thick variety both works). Also, measure 1/4 cup of friedgram flour (pottukadalai maavu), 1 tsp of chilli powder, 1/4 tsp of hing, 1 tsp of ajwain and required salt.
- To a dry mixer, add the poha and grind it once or twice.
- Place a sieve over the rice flour, then add the powdered poha and fried gram flour. Sift it once or twice, discard if there are any leftovers, or grind it again in the mixer and use it.
- Now, add the chilli powder.
- Add the hing.
- Now, add the ajwain and required salt.
- Start kneading the dough by adding water little by little.
- Pour 1 small ladle of hot oil and continue kneading.
- The dough should be soft and not stiff, else it will be hard to press. Keep the dough covered till you finish, to avoid drying.
- Grease the murukku presser and backside of the ladles with oil.
- Then, take a portion of the dough and stuff it into the murukku presser.
- Make swirls on the backside of the ladle, this method gives a good shape. If you have the experience, make swirls directly in the oil itself.
- Heat oil in a Kadai and check the temperature by dropping a small piece of the dough. If it raises immediately, then the oil temperature is perfect. Then drop the murukku gently in the oil. Just 2 or 3 at a time, according to the size of the Kadai.Fry in medium flame on both sides, till golden colour. Once the shhhh sound ceases, remove the murukku. Repeat the same with the remaining dough. The oil gets absorbed by time, pour a little, and fry again.
- Drain the fried murukku in a kitchen towel to absorb the excess oil.Do try this Poha Murukku for this upcoming Janmashtami festival.
Notes
Tips for Poha Murukku Recipe
1. Use fine rice flour or Idiyappam flour to get a smooth texture in the murukku. I used homemade processed Rice flour. 2. Both thick or thin variety poha can be used. But, ensure the mixer is dry before grinding it. 3. Sieve the ground poha and fried gram flour once or twice. Otherwise, continuous swirls cannot be made and the murukku breaks. 4. Adjust chili powder as per spiciness required. If preparing for any festivals, skip chili powder and go ahead with salt alone. 5. Ajwain can be replaced with the same quantity of jeera, black, or white sesame seeds. 6. The addition of hot oil to the dough lends crispiness to the poha murukku. Hot oil can be replaced with the same quantity of butter too. 7. Don't add hot oil or butter more than mentioned, else the murukku dissolves in the oil. 8. Grease the chakli press with little oil before stuffing the dough, so it will be easy to press. 9. If preparing in large quantity, just double the ingredients and prepare the dough in batches. Otherwise, the murukku turns reddish soon. 10. Do the whole frying process in medium flame, so the murukku gets cooked inside also.- If the dough is too moist, murukku cannot be shaped. Add 2 tsp of rice flour to shape it.
- If the dough is too dry, long thread-like murukku cannot be got. Drizzle very little water and knead again.
- Always cover the dough with a damp wet cloth, so it doesn’t dry and it will be easy to press.
- If the murukku is hard or dense, add 1 tsp of oil or butter. But never skip, as it adds more crispiness to the chakli.
Poha Murukku Recipe
Method for Aval Murukku Recipe
1. Measure 1 cup of rice flour and add it to a wide mixing plate or bowl (I used idiyappam flour).
2. Then, measure 1/2 cup of poha/aval (thin or thick variety both works). Also, measure 1/4 cup of fried gram flour (pottukadalai maavu), 1 tsp of chilli powder, 1/4 tsp of hing, 1 tsp of ajwain and required salt.
3. To a dry mixer, add the poha and grind it once or twice.
4. Place a sieve over the rice flour, then add the powdered poha and fried gram flour. Sift it once or twice, discard if there are any leftovers, or grind it again in the mixer and use it.
5. Now, add the chilli powder.
6. Add the hing.
7. Now, add the ajwain and required salt.
8. Start kneading the dough by adding water little by little.
9. Pour 1 small ladle of hot oil and continue kneading.
10. The dough should be soft and not stiff, else it will be hard to press. Keep the dough covered till you finish, to avoid drying.
11. Grease the murukku presser and backside of the ladles with oil.
12. Then, take a portion of the dough and stuff it into the murukku presser.
13. Make swirls on the backside of the ladle, this method gives a good shape. If you have the experience, make swirls directly in the oil itself.
14. Heat oil in a Kadai and check the temperature by dropping a small piece of the dough. If it raises immediately, then the oil temperature is perfect. Then drop the murukku gently in the oil. Just 2 or 3 at a time, according to the size of the Kadai.
Fry in medium flame on both sides, till golden colour. Once the shhhh sound ceases, remove the murukku. Repeat the same with the remaining dough. The oil gets absorbed by time, pour a little, and fry again.
15. Drain the fried murukku in a kitchen towel to absorb the excess oil.
Do try this Poha Murukku for this upcoming Janmashtami festival.
Aval Murukku Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
Leave a Reply