Moong Dal Murukku

If you are a fan of murukku, then you must try this unique and tasty moong dal murukku recipe. In this recipe, we use moong dal flour instead of the traditional urad dal flour to make the murukku more delicious and distinct.

To make this crispy snack, you'll need moong dal flour, rice flour, butter, asafoetida, cumin seeds, and salt. Dry roast the moong dal until golden brown and grind it into a fine powder. Mix it with the other ingredients to make a smooth and soft dough. If the dough is too hard or too soft, adjust it by adding water or rice flour accordingly.

To ensure the oil temperature is right, test it with a small piece of dough. It should raise immediately but not burst. Additionally, instead of butter, you can add a tablespoon of hot oil to the flour mixture for added flavor.

This moong dal murukku recipe comes with step-by-step photos and a video guide to make it easy for you to follow. So, gather your ingredients and try this unique and crispy moong dal murukku recipe at home. Don't forget to let us know how it turned out!

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.