Moong Dal Murukku

Moong Dal Murukku with step by step photos and video. Usually, we use rice flour and urad dal flour for making Thenkuzhal Murukku. But here, instead of urad dal flour, I add moong dal flour for making this murukku more unique and tasty than regular murukku. So friends, try out this crispy moong dal murukku and let me know how it turned out!

Furthermore, I would like to share some of my suggestions for crispy moong dal murukku. Firstly, dry roast moong dal until golden browned and then add fried gram and roast for few seconds.. Cooldown completely and then place them in a mixie jar and grind until a fine powder. The dough should be smooth and soft. The dough should not be too hard nor too soft. If the dough is too hard you cannot be able to press it in the murukku achu, so add 1 or 2 tsp of water to the dough and mix well. If the dough is too loose, there will be cracks and will consume more oil, so add some rice flour.

Secondly, to check if the temperature of the oil is correct, add in a small ”flat” piece or press a small piece of murukku (IMPORTANT: not a ball shape, this is very important, because it will burst) dough to the hot oil, the dough should raise immediately. Finally, you can also add 1 tbsp of hot oil to the flour mixture instead of adding butter. You can also press the murukku directly on the oil as shown in the video. You can also use the thenkuzhal achu to make this murukku.

Finally, you may also like my other Diwali sweets and savories recipes like Traditional Mysore Pak Recipe, Milk Halwa, Rava Ladoo, Boondi Ladoo, Pineapple Kesari, Badam Burfi, Carrot Halwa, Pumpkin Halwa, Beetroot Dates Halwa, Badam Kheer, Rasmalai Recipe, Milk Peda, Gulab Jamun, Kalakand, Kesari, Custard Halwa, Sweet Boondi, Kara Boondi, Butter Murukku, Thenkuzhal Murukku, Saffron Butter Cookies, Paruppu Vadai, Mixture Recipe and Urad Dal Vadai.

Moong Dal Murukku 2020-11-05 03:51:35

Moong Dal Murukku

Serves 10
Prep Time: 00:05
Cook Time: 00:30
Total Time: 00:35

Ingredients

• 2 cups rice flour
• 1/2 cup moong dal / pasi paruppu
• 1 tbsp fried gram
• 1 tbsp butter (at room temperature)
• 1/2 tsp salt
• 1 tsp ajwain seeds or cumin seeds
• 1/8 tsp asafoetida powder
• as needed water
• to deep fry oil

Instructions

• Dry roast moong dal on a medium heat until lightly golden brown in color.
• Then add fried gram and roast for few seconds, remove from the heat.
• Cool down completely and place them in a mixie jar and grind until a fine powder.
• In a wide bowl, sieve the rice flour, and moong dal flour and mix well.
• Then add salt, ajwain seeds or cumin seeds, asafoetida powder and butter, mix well until combined.
• Then add water as needed and mix well until you get a smooth dough.
• Place a star plate or murukku plate in the murukku maker. Grease it with oil.
• Fill the mould with enough dough and cover the rest of it with a moist cloth.
• Meanwhile, heat a pan with oil over medium heat.
• Squeeze the dough from the murukku maker onto the flat spatula or perforated ladle (back side) and gently drop the murukku in the hot oil as shown in the video.
• Fry both sides evenly. When they turn golden brown, remove from the oil and place them on a kitchen tissue.
• Repeat the same process for the leftover dough.
• Cool murukku and store it in an airtight container.

By Santhi Therese
The Indian Claypot

Dry roast moong dal on a medium heat until lightly golden brown in color.

Then add fried gram

and roast for few seconds, remove from the heat.

cool down completely

and place them in a mixie jar

and grind until a fine powder.

In a wide bowl, sieve the moong dal flour

, and rice flour

and mix well.

Then add salt, ajwain seeds or cumin seeds, asafoetida powder and butter,
mix well until combined..

Then add water as needed

and mix well until you get a smooth dough.

Meanwhile, heat a pan with oil over medium heat.

Place a star plate or murukku plate in the murukku maker. Grease it with oil.

Fill the mould with enough dough and cover the rest of it with a moist cloth.

Squeeze the dough from the murukku maker onto the flat spatula or perforated
ladle (back side) and gently drop the murukku in the hot oil as shown in the video.

Fry both sides evenly. When they turn golden brown, remove from the oil
and place them on a kitchen tissue.