Moong Dal Murukku Recipe (Pasi Paruppu Murukku)

Moong Dal Murukku is a crisp savory snack made with rice flour and cooked moong dal paste. The dough is prepared by mixing both together with few spices and then pressed using press then deep fried until light and crisp. This has nice crunch outside and mild dal flavour. It is a simple snack but tastes comes very good.

This is slightly different from regular murukku because cooked moong dal is added in dough. It gives mild taste and also makes it light in texture. This snack is often prepared during festivals along with other homemade savories. It also goes well as evening snack with tea.

Jump to:

• About Moong Dal Murukku
• Moong Dal Murukku Ingredients
• How to make Moong Dal Murukku Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Moong Dal Murukku

Moong Dal Murukku is made using mashed yellow moong dal mixed with rice flour to make the dough. Dal is first pressure cooked until soft and then ground into smooth paste. This paste gives mild flavor to the snack. It also makes dough slightly soft while shaping.

This paste is mixed with rice flour, butter, sesame seeds and chilli powder to form soft dough. The dough is then filled inside murukku press and shaped into spirals before frying in hot oil. Shaping can be done directly into oil or on small parchment sheet. After frying the murukku becomes crisp and golden.

This has crisp and light texture when fried correctly. Rice flour gives crunchy structure while moong dal adds mild softness and flavour. Butter in the dough also helps to give good texture and makes murukku break easily. Also sesame seeds adds small nutty taste in every bite.

I usually make this murukku as different snack at home. Kids also like this murukku because of mild dal flavor. It is simple snack but taste comes really good. Pasi paruppu murukku cooks faster, so easy and quick to make too. If you have cooked moong dal then making this dal murukku is such a breeze.

Moong Dal Murukku Ingredients

• Rice Flour - I used homemade rice flour for this murukku. It gives crisp structure and helps murukku hold the shape.
• Yellow Split Moong Dal - I cooked it until soft and then grind into a paste. It adds mild flavour and little soft texture inside murukku.
• Butter - I added butter at room temperature into dough. It helps making murukku crisp and also makes dough press more easily.
• Black Sesame Seeds - I added as it gives light nutty flavor and small crunch in murukku.
• Red Chilli Powder - I added for mild spice and little color in the murukku.

Similar Recipes

• Thenkuzhal murukku
• Butter Murukku
• Maida Mullu Murukku
• Pottukadalai Murukku
• Potato Murukku

How to make Moong Dal Murukku Step by Step

1.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.

2.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.

3.Add sesame seeds, salt and red chilli powder.

4.Now mix well with your finger tips, now add water little by little.

5.Gather together to form a smooth non-sticky dough, Set aside. Grease your murukku press. I used my thenkuzhal murukku press.

6.Add the dough to the murukku press till ¾th of the press. Now start pressing, press on a ladle. Do not overcrowd just 2-3 layers is enough.Heat oil in a kadai - carefully flip the murukku from the ladle so that it slides into the preheated oil.

7.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.

Expert Tips

• Cook dal - I usually pressure cook moong dal until very soft. This helps grinding into smooth paste easily.
• Grind smoothly - The moong dal paste should be smooth. If it is coarse it may block the murukku press.
• Right dough texture - The dough should be soft and smooth. If too tight murukku may become hard.
• Grease the mould - Greasing the murukku press helps the dough come out smoothly while pressing.
• Oil heat - Oil should be medium hot before dropping murukku. Too hot oil may brown it very fast.

Serving and Storage

Serve this as crunchy snack with tea or coffee. It also makes good festive snack along with other homemade savories. After cooling completely store the murukku in airtight container. It stays crisp for several days.

FAQS

1.Can I skip moong dal?

No, then it's regular murukku. Also the texture and flavor will be different.

2.Why should moong dal be ground smoothly?

If the paste is not smooth it may block the murukku press and the dough will not come out properly.

3.Can I make this murukku spicy?

Yes you can add little more chilli powder if you like stronger spice.

4.Why did my murukku turn hard?

If the dough is too tight or less butter is added the murukku may become hard.

5.How do I know murukku is cooked?

When the bubbling sound reduces and murukku turns golden it is cooked. Then remove and drain on tissue.

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