FAVOURITE RECIPE OF THE WEEK

Sarkkarai Pongal | Sweet Pongal

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Sarkkarai Pongal - this is a quick and easy dish for prasadam. And this Sarkkarai Pongal has also been an absolute favourite prasadam for many of us. The taste of this Sarkkarai Pongal, depend on the quality of the jaggery we use. I usually prefer pagu vellam for pongal and payasam dishes. The colour and taste of this jaggery vary from place to place. Some jaggery are dark brown while others are yellow or orange coloured jaggery. In this recipe, I have used the dark brown jaggery and it tastes so good. My husband bought me this dark brown jaggery (Kottayam Vellam) from Nanguneri. Now let's see some important tips for perfect Sarkkarai Pongal.


Butter Murukku

Butter murukku - an easy snack that is crisp with soft texture. It's a favourite evening snack for kids and also as a side dish for their lunch. In my blog, I have already posted traditional thenkuzhal and mullu thenkuzhal recipes which will be prepared with the grounded rice batter. But for this butter murukku we have to use rice flour, besan flour and fried gram flour and there is no soaking or grinding works. This butter murukku is super simple to make compared with mullu thenkuzhal. In just 40 minutes, you will have a crispy butter murukku to impress your kids.

Butter murukku - an easy snack that is crisp with soft texture. It's a favourite evening snack for kids and also as a side dish for their lunch. In my blog, I have already posted traditional thenkuzhal and mullu thenkuzhal recipes which will be prepared with the grounded rice batter. But for this butter murukku we have to use rice flour, besan flour and fried gram flour and there is no soaking or grinding works. This butter murukku is super simple to make compared with mullu thenkuzhal. In just 40 minutes, you will have a crispy butter murukku to impress your kids.



You can use your own homemade rice flour or idiyappam flour. Try to use fresh flours for this murukku. I have included fried grams in this murukku to bring the soft texture, if you don't have leave it. My Grandma suggests me to add moong dal flour for this murukku because it produces a nice flavour. If you have some leftover moong dal flour, you can add it instead of fried gram flour. As for the butter, you can add 3 to 4 tbsp for 2 cups of flour, but I have reduced to 2 tbsp because the murukku will break down into very small pieces and also it absorbs more oil when fried. To add some flavour cumins and asafoetida powder can be added. For deep frying, you can use either groundnut oil or coconut oil. Now we will see how to prepare this Butter Murukku with step by step instructions.

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Butter Murukku Recipe Details

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Prep time : 15 minutes
Cook time : 40 minutes
Yields : 500 grams
Category : snacks
Author : Muthulakshmi Madhavkrishnan

Ingredients
  • 2 cups rice flour
  • 1/2 cup besan flour
  • 1/4 cup fried grams flour
  • 2 tbsp unsalted butter
  • 1/2 tsp cumins
  • salt to taste
  • 500 ml groundnut oil or coconut oil
Cooking Directions
  1. Measure all the flours using the measuring cup. First, sieve the rice flour and then sieve the besan flour and fried gram flour.
  2. Take a wide mixing bowl and add the flours. Mix them well. Next, add the butter, cumins and required salt.
  3. Mix them well with your fingers, so that all the dry ingredients will be combined well with the flour.
  4. Now slowly add 1 cup of water little by little and knead them well.
  5. Knead them into a smooth dough. For this measurement, 1 to 1.25 cups of water will be perfect. Heat the groundnut oil in a wide kadai on medium heat.
  6. In the meantime, fill the murukku press with the dough and close it with the lid. Take a plate or sheet and slowly squeeze the murukku on a plate into long strings.When the oil is heated enough, add the prepared murukkus carefully from the sides into the hot oil.
  7. After a few minutes, flip the murukku and fry them until the shhh sound completely stops. Transfer the murukku to a plate and then store it in an airtight container.

Butter Murukku with step by step photos 


Measure all the flours using the measuring cup. Sieve the rice flour for 2 times.


Combine the besan flour and fried gram flour and sieve for 2 to 3 times.


Take a wide mixing bowl and add the flours. Next, add the butter, cumins and required salt. Mix them well.


 Mix them well with your fingers, so that all the dry ingredients will be combined well with the flour.


Now slowly add 1 cup of water little by little and knead them well. Knead them into a smooth dough as in the picture below. For this measurement, 1 to 1.25 cups of water will be perfect.


Heat the groundnut oil in a wide kadai on medium heat. In the meantime, fill the murukku press with the dough and close it with the lid.


Take a plate or sheet and slowly squeese the murukku on the plate into long strings. This method is comfortable for me to fry them in the oil. You can do in your own method.



When the oil is heated enough, add the prepared murukkus carefully from the sides into oil.


After 2 minutes, flip the murukku and fry them until the shhh sound completely stops.


Transfer the murukku to a plate and then store it in an airtight container.


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Sarkkarai Pongal | Sweet Pongal