Moongdal Murukku Recipe | Paithamparuppu Murukku Recipe
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.
Servings: 4 people
Calories: 210kcal
Equipment
- Heavy Bottomed Pan
- Mixing Bowl
Ingredients
- 4 Cups Homemade Rice Flour 1 Cup - 250ml. We can use store bought rice flour too
- ½ Cup Moong Dal
- 2 tbsp Butter should be at room temperature
- 2 tsp Salt Adjust as needed
- ½ tsp Cumin seeds
- ¼ tsp Asafoetida (Asafetida / Hing)
- 3 Cups Oil For 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
Nutrition
Serving: 1Cup | Calories: 210kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g