Moong Dal Murukku brings together the nutty goodness of roasted moong dal with perfectly spiced rice flour to create a beloved Indian snack. I make this version often at home. The secret lies in properly roasting the moong dal until it releases its characteristic aroma. Each crispy spiral carries the warmth of cumin and the subtle punch of asafoetida.
About the Recipe
This traditional South Indian snack offers a wonderful balance of flavors and textures. The roasted moong dal adds protein and a rich, nutty taste that sets it apart from regular murukku. I always keep some ready in my kitchen, as it makes an excellent tea-time companion. The recipe requires patience and practice with the murukku maker, but the results are worth the effort.
Why you will love this recipe
The combination of rice flour and moong dal creates a uniquely crispy texture that stays fresh for weeks when stored properly. These murukkus are not just tasty but also healthier than many store-bought snacks. The recipe uses simple ingredients found in most Indian kitchens, and once you master the technique of pressing the dough, you can make them whenever you want.
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Cooking Tips
Guarantee the moong dal is roasted evenly until light golden; this brings out its flavor and makes grinding easier. The dough consistency is crucial; it should be firm enough to hold shape but soft enough to press through the murukku maker. I always test a small portion before making the full batch. Maintain medium heat while frying to achieve even cooking.
Serving and Storing Suggestions
Makes about 30-35 pieces Prep time: 30 minutes Cooking time: 20 minutes Store in an airtight container for up to 3 weeks. Serve as a tea-time snack or during festivals. These murukkus make excellent gifts during Diwali.
Similar Recipes
- 1. Rice Flour Murukku
- 2. Coconut Murukku
- 3. Mullu Murukku
Moong Dal Murukku (Paasi Paruppu Murukku)
Ingredients
- 3 cups Rice Flour
- 1 cup Moong Dal (Paasi Paruppu)
- 1/2 tsp Cumin Seeds
- 1/2 tsp Asafoetida Powder
- 1 tbsp Warm Oil
- Salt as per taste
- Oil for frying
Instructions
- Dry roast the moong dal until golden.
- Remove and grind to a fine powder.
- Sieve and transfer to a large bowl.
- Add rice flour, cumin seeds, asafoetida powder and salt.
- Add the warm oil and mix well.
- Gradually add enough water and mix well to a thick, pliable dough.
- Lightly grease a murukku maker and add the dough.
- Heat oil in a deep frying pan over medium flame.
- Gently press over the hot oil.
- Fry the murukkus on both sides until golden brown.
- Remove and drain excess oil.
- Store the murukkus in an airtight container.
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Frequently Asked Questions
Why does my murukku break while frying?
This usually happens when the dough is too dry or the oil temperature is too high. Maintain medium heat and guarantee proper dough consistency.
Can I make this without a murukku maker?
While traditional makers work best, you can use a cookie press with a star-shaped disc, though the results may vary slightly.
How do I know when the moong dal is properly roasted?
The dal should turn light golden and release a nutty aroma. Be careful not to over-roast as it can become bitter.
