With moong dal and rice flour which are handy ingredients in any Indian pantry, we can make a quick and easy homemade murukku. Coventionally for Chakli, we use rice flour and a little amount urad dal flour. Here, instead of urad dal flour, we are adding Moong dal to rice flour making this murukku more unique and tasty than regular chakli.
Moong Dal Murukku- yet another crunchy snack made with moong dal and rice flour. This is also one of the quickest and simplest murukku. All we need are rice flour, which can be either homemade or store bought, and moong dal. Both are common ingredients and are easily available in most Indian pantries. As a delicious and loved snack, it is perfect for any festivals, events or even simple evening snacks.
How is this different from Butter Murukku:
Butter murukku or Chakli is made using rice flour, roasted gram flour and urad dal flour. Butter murukku is also an easy to make murukku variety. Here in this moong dal murukku, instead of using gram flour, we are going to use moong dal, giving the snack richer protein. Also adding moong dal flour makes the murukku have a light golden color instead of dark red. Even for Mullu Thenkuzhal, I always add moong floyr along with the rice and gram flour. It enriches the flavor of the whole recipe and gives the murruku a mild color.
Tips for making Moong Dal Murukku:
We can use store bought moong flour and rice flour for this recipe. Sometimes store bought rice flour makes the murukku darker in color.
Butter should be at room temperature. If you have refrigerated the butter, take out the required amount of butter and keep it out to soften before starting with the preparations. We can also microwave a glass cup for a minute and place the cup upside down on top of the butter. This helps to soften the butter quickly.
I have added cumin seeds in this recipe. We can also add ajwain (carom seeds/omam) instead.
Always deep fry the murukku in low to medium flame to ensure the murukku becomes crispy but not getting burnt. Also if we keep the flame high to speed up the process, the murukku seems to be crispy immediately when you take out of the oil, but eventually becomes soft and soggy.
Cuisine: Indian, South Indian Recipes, Tamil Brahmin, Tamil Nadu Recipes
Equipments Needed
Heavy Bottomed Pan
Mixing Bowl
Prep Time: 10minutes
Cook Time: 45minutes
Total Time: 55minutes
Servings: 4people
Calories: 210kcal
Author: Sowmya Venkatachalam
With moong dal and rice flour which are handy ingredients in any Indian pantry, we can make a quick and easy homemade murukku. Coventionally for Chakli, we use rice flour and a little amount urad dal flour. Here, instead of urad dal flour, we are adding Moong dal to rice flour making this murukku more unique and tasty than regular chakli.
4CupsHomemade Rice Flour1 Cup - 250ml. We can use store bought rice flour too
½CupMoong Dal
2tbspButtershould be at room temperature
2tspSaltAdjust as needed
½tspCumin seeds
¼tspAsafoetida (Asafetida / Hing)
3CupsOilFor Deep Frying
Instructions
Grind the moong dal to a nice powder in a mixer. Sieve the moong dal flour twice to get a nice and smooth flour
Moong dal flour is ready. To this we need to add rice flour
Add the rice flour, cumin seeds, hing, butter and give it a good mix, so that the butter is nicely mixed with the flours. Add water little by little to make a smooth and stiff dough. Heat oil in a pan. Take the press and mould. I have used single star mould. Take one handful of dough and put it in the press and cover it with the lid.
When the oil is hot enough, squeeze the press to make murukku. Deep fry the murukku in low flame till they are golden brown color and becomes crispy. Gently take out the fried murukku from oil and keep it in a strainer or paper towel to drain the excess oil.
The crispy moongdal murukku is now ready to serve. You can break it and store it in a air-tight container.
Notes
Butter gives a soft crunch to the murukku, we can also replace with hot oil
Always deep fry in low to medium flame till all the bubble ceases and murukku becomes light golden
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Instructions with Step by Step Pictures:
Grind the moong dal to a nice powder in a mixer. Sieve the moong dal flour twice to get a nice and smooth flour
Moong dal flour is ready. To this we need to add rice flour
Add the rice flour, cumin seeds, hing, butter and give it a good mix, so that the butter is nicely mixed with the flours. Add water little by little to make a smooth and stiff dough. Heat oil in a pan. Take the press and mould. I have used single star mould. Take one handful of dough and put it in the press and cover it with the lid.
When the oil is hot enough, squeeze the press to make murukku. Deep fry the murukku in low flame till they are golden brown color and becomes crispy. Gently take out the fried murukku from oil and keep it in a strainer or paper towel to drain the excess oil.
The crispy moongdal murukku is now ready to serve. You can break it and store it in a air-tight container.
