Oats Murukku Recipe | Oats Pottukadalai Murukku

After a Burfi and Ladoo sweet recipes, here's a savory snack Oats Murukku /Oats Pottukadalai Murukku to try this Diwali. Can't Imagine Diwali Celebration without nice and crunchy murukku. Both My Mom and Grand mom are best in making murukku and their signature recipe is Thenkuzhal. I still remember the flavor, taste of Thenkuzhal prepared by my Grandma. Not only for Diwali Celebration, whenever we visit her place she makes Thenkuzhal, Somas and Adhirasam for us in big buckets. We happily munch those yummy throughout our vacation, really my kids miss her and at least I am good at making those traditional snacks and savories for them. Though I am not perfect like Her but still I am happy that I could make some for my kids and they love it too.

For a change tried Murukku with a healthy Ingredient "Oats". I followed my Instant Rice Murukku / Pottukadalai Murukku recipe and added half a cup of oats to it, to my surprise Murukku turned out so Crunchy, crispy and tasty. I made it as Vegan without butter and added hot oil to the flour mix that resulted in nice crispy and crunchy murukku. I actually planned to try Murukku or Sev with Millet Flour but after seeing Oat Flour in Indian Store, changed my mind from millet to Oats. Thanks to V for the idea of Oats Murukku. Also planning to try Quinoa Sev before this Diwali, lets see. Now off to the Oats Murukku Recipe..

Oats Murukku Recipe

Prep Time : 10 minutes | Cook Time : 25-30 minutes

Recipe Category : Snack | Recipe Cuisine : Indian

Makes  42-45 medium sized murukku

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Ingredients

1. Rice Flour   2 cups (store bought rice flour is fine)
2. Oat Flour   1/2 cup*
3. Pottukadalai maavu/Roasted gram dal flour   1/2 cup
4. Hot Oil   2 tsp
5. Chilli Powder   1/2 tsp(optional)
6. Cumin seeds   1/2 tsp
7. Hing   1/4 tsp
8. Ajwain/Omam   1/4 tsp
9. Sesame Seeds    1-2 tsp(white or black, optional)
10. Salt   to taste
11. Oil   to deep fry

Method

• In a mixing bowl, add rice flour, oat flour, roasted gram dal flour, chilli powder, salt, hing, cumin seeds, ajwain, sesame seeds and mix well.

• To this add hot oil and mix well and using water little by little knead it to a soft and non-sticky dough.
• Then divide the dough in to 4-5 big balls and keep covered with a damp cloth.

• Heat oil in a kadai for deep frying, then grease murukku achu with oil and fill with it with one divided ball, close it tightly.

• Use single star shaped achu/plate or 3 plain dots for making Oats murukku(as show in the pic).
• While the oil get hot, shape the dough in to greased plate or ladle and when oil gets hot, drop the shaped murukku and fry in medium hot oil.
• After 1-2 minutes turn other side and fry till the hissing sound stops and murukku turns light golden color.

• Once done remove from the oil and drain it in paper towel.
• After cooling store the murukku in an air tight container. This murukku remains good for upto 3 weeks or more.
• That's it...super crunchy and tasty Oats Murukku ready.

Notes:
*I used store bought Oat flour, but you can make it at home using rolled oats. Just dry roast 3/4 cup rolled oats and allow to cool for a while and grind it in a mixer to a smooth powder, sieve it and use it in the recipe.
Sifting rice and dalia powder is a must so don't omit that step.
Always fry the murukku in medium hot oil, if fried in high heat, it turns golden brown soon but the inner side will not cooked properly.
My 3 dots achu/plate was too tiny, murukku were slightly thicker than the Omapodi, so I changed the plate with Star achu/plate and finished it quickly. You can shape the murukku with your desired achu/plate. If you are not able to shape the murukku properly, the reason may be the dough is loose and moist, so try adding 1-2 tbsp rice flour and try shaping it.

Sending this to Vardhini's Dish It Out-Diwali Bash Event and to Diwali Recipes Event at Mayuri's Jikoni