Aval Murukku is a very easy murukku recipe that you can make for this Krishna Jayanthi(Gokulashtami).Aval / Poha and Butter are Krishnas favorite and this recipe has both the ingredients.
Every time I think of a new recipe and check it with google I will be disappointed to learn that the idea/recipe is already there but yes this time I won over google as it did not show any exact match for my aval murukku.This is just my experiment and was not even sure whether it would turn out good, only after I tasted the first murukku I was convinced to post this recipe :) I made a very small batch and it was done the same day I made.Amma gave a thumbs up tasting the murukku yayy!! :)
Aval Murukku Recipe - Ingredients
Preparation Time : 5 mins | Cooking Time : 15 mins | Makes : 15 Recipe Category: Savory | Recipe Cuisine: South Indian
Rice flour(Idiyappam Flour) - 1 cup Thick Aval(Poha) - 1/2 cup heaped Pottukadalai - 1/4 cup leveled Cumin seeds - 1/2 tsp Red Chilli Powder - 1/2 tsp Butter - 1 tbsp Salt - to taste Oil - to deep fry
Take aval in a mixer jar and powder it and set aside.Take pottukadalai in the mixer.
Powder it.Now transfer both to a siever and sieve it well.I added rice flour too in the mixing bowl.
Mix well then add jeera,red chilli powder and salt.Again mix well.Now melt butter, add and mix well.
Now add water little by little to form a smooth nonsticky dough.Take your favourite murukku disc.
Fill the dough till 3.4th of the murukku press and start pressing..I usually press in 2 laddles and flip it in oil.Heat oil , check by adding a pinch of dough if it raises immediately with a shh sound then the oil is ready.
Now carefully flip over the prepared murukkus and deep fry.Turn over and cook.Fry in batches.Deep fry till golden brown.Drain in tissue paper.Repeat the process until the entire dough finishes.Drain in tissue paper ans store it.
Store in airtight container and enjoy your teatime!
Aval(Poha) when powdered gives very less quantity so take a heaped 1/2 cup measure.
Don't add more butter than mentioned else the murukkus will break while pressing and you will not get continuous lines.
I used thick poha but you can use any variety of poha.
Amma always insists to add hot water for making the dough for easy pressing.I added normal water, as I used my screw murukku press I did not find any issues.
You can replace melted butter with hot oil too.
Measure butter in room temperature and then melt it.
I added very little red chilli powder to make it less spicy, you can alter according to your preference.
I used my small kadai and fried 2-3 at a time, always fry in batches.