Moong Dal Murukku is a tasty savoury made by blending mashed moong dal with rice flour to a dough consistency and deep fried after passing the dough through press. Moong Dal Murukku is an alternate version of Murukku to try during Diwali.
Moong Dal Murukku or Pasi Paruppu Murukku is a traditional murukku recipe with the addition of moong dal.
I have tried murukku with roasted moong dal flour but when I saw this recipe here with cooked moong dal paste, it sounded interesting to me.I love trying different murukku recipes so tried it today, the murukku came out super crunchy yet melt in the mouth and flavourful.
Pasi paruppu murukku cooks faster , soo easy and quick to make too.If you have cooked moong dal then making this dal murukku is such a breeze.
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Moong Dal Murukku
Ingredients
- 1 cup heaped homemade rice flour
- 1/3 cup heaped yellow split moong dal
- 1 tsp butter at room temperature
- 1/2 tsp black sesame seeds
- 1/2 tsp red chilli powder
- salt to taste
- water as needed
Instructions
- Pressure cook yellow moong dal with enough water for at least 4-5 whistles or until soft and mushy.
- Now transfer to the mixer jar, sprinkle little water if its too dry.
- Grind to a smooth paste. It will get thick after sometime. Measure and keep aside.
- In a mixing bowl take rice flour, moong dal paste. Add butter.
- Add sesame seeds, salt and red chilli powder.
- Now mix well with your finger tips, now add water little by little.
- Gather together to form a smooth non-sticky dough, not too tight not too loose. Set aside.
- Grease your murukku press. I used my thenkuzhal murukku press.
- Add the dough to the murukku press till 3/4th of the press.
- Now start pressing, press on a ladle.
- Heat oil in a kadai - carefully flip the murukku from the ladle so that it slides into the preheated oil.
- Deep fry the murukku till golden brown or until the bubbles ceases. Drain in tissue paper and store Moong Dal Murukku!
Notes
- Make sure the moong dal paste is smooth else it will get caught in the murukku press and will block the dough from flowing freely.
- The dough should not be too tight not too loose too.
Moong Dal Murukku Recipe Step by Step
- Pressure cook yellow moong dal with enough water for atleast 4-5 whistles or until soft and mushy.Now transfer to the mixer jar, sprinkle little water if its too dry.
- Grind to a smooth paste. It will get thick after sometime. Measure and keep aside. In a mixing bowl take rice flour, ,moong dal paste.Add butter.
- Add sesame seeds, salt and red chilli powder.
- Now mix well with your finger tips, now add water little by little.
- Gather together to form a smooth non-sticky dough.Set aside.Grease your murukku press.I used my thenkuzhal murukku press.
- Add the dough to the murukku press till 3/4th of the press.Now start pressing,press on a laddle.Do not overcrowd just 2-3 layers is enough.Heat oil in a kadai – carefully flip the murukku from the laddle so that it slides into the preheated oil.
- Deep fry the murukku till golden brown or until the bubbles ceases.Drain in tissue paper and store.
Cool down completely then store in a clean container.
Crispy and crunchy murukku ready!
Expert Tips
- Make sure the moong dal paste is smooth else it will get caught in the murukku press and will block the dough from flowing freely.
- The dough should not be too tight not too loose too.
rathy
hi! how many days this murukku stays good?
Sharmilee J
Atleast for a week