This is another crunchy murukku made with moongdal flour and rice flour. This is also one of the quickest crunchy murukku which is quite simple and easy to make. All we need to rice flour which can be either homemade or store bought and moong dal. Both the major ingredients are easily available in every kitchen and we don't need any special ingredients. A delicious snack for any festival or event or even for simple evening snack. Try this crunchy Moongdal Murukku
Preparation and Yield:
Method:
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| Moongdal Murukku Recipe | Paithamparuppu Murukku Recipe |
Preparation and Yield:
| Preparation time | 10 mins |
| Cooking Time | 45 mins |
| Yield | 250gms |
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| Moongdal Murukku Recipe | Paithamparuppu Murukku Recipe |
Ingredients:
| Homemade Rice Flour** | 4 Cups* |
| Moong Dal | 1/2 Cup |
| Butter | 2 tablespoon |
| Salt | To taste |
| Cumin Seeds | 1/2 teaspoon |
| Hing | 1/4 teaspoon |
| Oil | For Deep Frying |
*1 Cup = 250ml
** We can also use store bought rice flour
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| Moongdal Murukku Recipe | Paithamparuppu Murukku Recipe |
Method:
- Grind the moong dal to a nice powder in a mixer. Sieve the moong dal flour twice to get a nice and smooth flour
- Moong dal flour is ready. To this we need to add rice flour
- Add the rice flour, cumin seeds, hing, butter and give it a good mix, so that the butter is nicely mixed with the flours. Add water little by little to make a smooth and stiff dough. Heat oil in a pan. Take the press and mould. I have used single star mould. Take one handful of dough and put it in the press and cover it with the lid.
- When the oil is hot enough, squeeze the press to make murukku. Deep fry the murukku in low flame till they are golden brown color and becomes crispy. Gently take out the fried murukku from oil and keep it in a strainer or paper towel to drain the excess oil.
- The crispy moongdal murukku is now ready to serve. You can break it and store it in a air-tight container.
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| Moongdal Murukku Recipe | Paithamparuppu Murukku Recipe |