Poha chakli/ Aval murukku is one such variety of snack that is new to hear and interesting to make recipe, yes as the name goes this chakli is made with poha/aval as one of the main ingredient along with other basic ingredients that are regularly used to make murukku/ chakli. Diwali can be never be enjoyed to the fullest without sweets and chakli/ murukku right? So here is one such new variety of beginner level murukku that is instant to make and deliciously crunchy to taste. If you are looking for an easy to do murukku recipe this diwali this recipe can be handy or your last minute to go recipe. I have added lot of points that needs to be kept in mind while making murukku so I have added notes as well which will be use for beginners. So lets get to the making!
You can also check out my other diwali recipes in the below link:
Now in a blender add gram dal and grind it into fine powder and keep it aside. Make sure it is fine powder.
Now again in a clean blender add poha/ aval and grind it into fine powder and keep it aside. Make sure it is fine powder.
In a bowl add rice flour, poha/aval powder, fried gram dal powder, hing, cumin seeds, oil, red chili powder and salt. Mix well.
Add water gradually to form a soft dough.
Heat oil in a frying pan. Take the murukku maker and place above shown disc template in the murukku maker. Make sure it is place properly.
Now pinch a small portion of dough and place it in the murukku maker. Press the murukku maker in circular portion to form chakli/ murukku. You can press the murukku on a paper towel, muslin cloth, wax paper or slotted spoon. You can press all murukku at a time then fry in oil or fry it instantly as soon as you press the dough.
Now drop the murukku one by one in the oil by placing each one on a slotted spoon and sliding it gently in oil. As soon as drop the murukku in oil you will notice oil bubbling which is completely fine. Fry them in medium heat.
When one side is done flip it and cook till bubbles cease and the murukku turns golden brown. Transfer it to a plate with paper towel and serve. Repeat the process till all the dough is over. Store the unused murukku in air tight container.
Notes:
Make sure to check for salt before adding water.
Add water little by little as the dough plays key role in making chakli/ murukku.
Make sure to place the disc template in the murukku maker properly before placing dough.
Try making chakli/ murukku first on a muslin cloth/ wax paper, finish pressing all the dough into chakli shape and then fry, so you will get time to practice and perfect the murukku shape.
You can also trying pressing murukku batter on the back of slotted spoon, the drop it in the oil.
After you have mastered pressing dough into murukku shape you can transfer one murukku at a time on slotted spoon, then drop it in oil if you are beginner.
Make sure oil is well heated by dropping a small ball of dough. If it comes up immediately, the oil is at right temperature.
Fry chakli/ murukku in medium flame for even coloring and cooked interior.