Moong dal MURUKKU - HOMEMADE SNACKS
Murukku is a popular tea-time/coffee-time South Indian snack recipe. Simple tasty crispy and crunchy snack recipes are also widely prepared during festive seasons like Diwali/ Deepavali, Ganesh Chaturthi, Krishna Jayanthi / gokulashtami / Janmashtami, karthigai, etc. This is one such no-fail murukku recipe. It is also a great after-school snack for kids and a good side when you run out of vegetables.
Should I grind dal Murukku dough consistency Ingredients Recipe with step by step pictures Moong dal murukku video recipe
Should I soak dal?
Soaking dal is optional but it helps in cooking.
Amount of water for cooking dal
Adjust the water according to your dal. Avoid adding more water as it will affect dal cooking also murukku dough
Can I skip grinding cooked dal?
I would recommend grinding the dal as it helps for smooth murukku pressing
MURUKKU MAKER FOR moong dal CHAKLI
SHOULD I MAKE RICE FLOUR AT HOME FOR pasi paruppu MURUKKU?
Traditionally murukku is made after grinding rice. But to make it fast, I have used store-bought rice flour. Choose a fine rice flour for the best results. Idiyappam flour can also be used for the murukku. Instant homemade crispy chakli without compromise in taste.
CAN I SKIP SESAME SEED for paitham paruppu murukku
I have used white sesame seems for extra flavor. Instead, you can use black sesame seeds, carom seeds, or cumin seeds according to your preference.
CAN I SKIP BUTTER FOR chaklis?
Little butter gives a nice texture and taste to the murukku thenkuzhal recipe. But if you are planning to make vegan murukku skip the butter and use 2 tablespoons of hot oil instead of butter. I like butter flavor hence I add in my all savory like seedai, thattai, ribbon, and Pottukadalai murukku. Avoid adding more butter as it will affect the murukku texture.
WHAT SHOULD BE THE CONSISTENCY OF MURUKKU DOUGH?
Tight dough makes it difficult to press through the mold, it will cause murukku to break while it is pressed through the achu. Also with too much water in the dough, chakli will absorb a lot of oil while frying also murukku won’t retain the shape. Make the right consistency of pliable dough, crack-free, and non-sticky dough
HOW TO CHECK IF THE OIL IS AT THE RIGHT TEMPERATURE?
Check the oil temperature by adding a small piece of the dough. If the dough comes up gradually and steadily on top, the oil is hot enough to fry. If it comes up too quickly, then the oil is too hot. Simmer and adjust to the right temperature. If it settles down at bottom of Kadai or comes up very slowly, the oil is not hot enough, so increase the heat.
SHELF LIFE FOR Moong dal MURUKKU
Pasiparuppu Murukku stays fresh and crispy for up to 1 week. Always store in a clean airtight container. I prefer to keep them in stainless dhabba. Let the murukku cool completely then close with the lid. Avoid covering the murukku when it is hot
WHY DOES MURUKKU TURN HARD?
Always make sure you fry murukku in low- medium heat. If murukku is not cooked it might turn hard. Little fat content (oil+ butter) helps for crispness so don’t skip. If the dough cracks murukku might turn hard so make a nonstick dough.
WHY DOES MURUKKU DISINTEGRATE IN OIL?
Always choose fine rice flour murukku. Avoid adding too much water to the dough as murukku might disintegrate. Also excess fat content (butter/oil) will disintegrate the murukku. Pressing the murukku on the ladle help to retain the shape
HOW TO FIX IF MURUKKU DISINTEGRATES IN OIL?
Add little rice flour and knead the dough again then prepare murukku. Make non-sticky, no crack, pliable dough. If the dough cracks, sprinkle little water and knead else it will be difficult to press murukku.
For the Moong dal murukku video recipe in Tamil
INDIAN SAVORY BAKSHANAM AFTER SCHOOL SNACKS IN TMF BAKED INDIAN SNACKS IN TMF FILTER COFFEE WITHOUT CHICORY Moong dal recipes
Ingredients
Pressure cook
1/4 cup Moong dal 1 cup Rice flour Required salt 1/2 tablespoon white sesame seeds Asafoetida (around 1/2 tsp) 1 tablespoon butter 1/2 tablespoon Oil + to fry Water as required
How to make pasi paruppu murukku with step by step pictures
Pressure cook dal
Wash and soak dal for 30 minutes
drizzle oil and pressure cook for 3-4 whistles and do natural pressure release
Cool the dal Completely then grind it into a fine mixture
Prepare murukku dough
Heat oil in a heavy-bottomed pan
Meanwhile, prepare the dough. Add rice flour, salt, sesame seeds, and asafoetida to the plate; mix well
Add ground dal and softened butter; mix well and crumble the flour well between your hand
Furthermore, add hot oil and mix well
Gradually add water little by little until you form a pliable dough (smooth, crack-free, non-sticky dough)
Cover the dough with a damp cloth or damp kitchen towel Furthermore, take a star-shaped press. you can use any press of your choice. fix them to the murukku maker
Grease the murukku maker with some oil. This prevents the dough from sticking to the mold
meanwhile, Grease the ladle with little oil and set aside
Pinch a portion of the dough and roll it into a cylindrical shape out of dough and place the dough inside the maker
Furthermore, place the other part on top of it Press murukku on greased ladles and leave it for 1 minute. I generally keep it until one batch gets fried
Fry murukku
Make sure the oil is hot enough by dropping a small piece of dough, it should come up in a few seconds Carefully slide the ladle into the hot oil and remove the ladle after a few seconds
Avoid crowding the oil. Based on the pan width fry 2 - 4 murukku at a time
After adding the murukku, avoid flipping them immediately with the slotted ladle as they tend to break. Let the froth vanish and at one stage oil stops bubbling, flip over the murukku and fry on the other side
Once the sizzling sound stops, and bubbles reduce carefully remove using a slotted ladle and drain excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel
After adding one batch, press and keep the other batch murukku ready on the ladle. After removing the fried murukku slide the next batch. Repeat the same process for the entire dough
