Ingredients:
Rice flour - 4 cups
Urad dhal powder (Unroasted. Alternatively you can slightly dry roast urad dal and powder it) - 1 cup
Lemon juice as per taste
Soar Curd / Soar buttermilk as per taste
Soda Salt (Optional)
Red chili powder
Salt
Oil for mixing in the flour and for deep frying the Pullani Murukku
Water as required
Preparation:
1. Mix rice flour, urad dhal powder, red chili powder, and salt. Optionally, add little soda salt. This will help the murukku to puff up slightly and give a crunchy texture.
2. Heat oil in a tadka pan, pour it over the flour, and mix it with a spoon. Oil should be very hot and hence take care while combining it with the flour.
3. Divide the flour and mix with soar curd and lemon juice to form a dough. Adjust the curd and lemon juice quantity as per the tanginess you require. DO NOT form a thick or very loose dough. The dough should be a little loose. Sprinkle water as and when required to prepare the dough in the right consistency.
4. Fill the above prepared muruku dough in the murukku maker/murukku petta with small round holes and squeeze it into hot oil for deep fry. Flip and fry. Once the bubbles sound decreases or it reaches golden color, remove the murukku to a container.
5. If you think the tanginess is less then add more soar curd and lemon juice. Pull in some extra flour to balance the dough consistency and keep preparing.
6. Tasty Pullani Murkku | Pullana Murukku is ready.
Pullani Murukku Preparation Full Video:
Notes:
1. Do a trial test by deep frying a small quantity of the dough before squeezing the entire dough in the murukku maker. This way you can adjust the tanginess.
2. This murukku tastes slightly tangy the next day. Meaning it gains tanginess and sets correctly the next day of the preparation. So keep this in mind before increasing/decreasing the tanginess.
3. Murukku is slightly soft once taken out of hot oil but gets crunchier as it cools down.
4. You can also dry roast urad dhal slightly and then powder and use it.
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