Moong dal Chakli recipe | pasi paruppu murukku | paitham paruppu murukku | easy moong dhal murukku | pasiparuppu murukku | mullu murukku | dal murukku | moongdal chaklis | paasi paruppu mullu murukku | dal chakli with step-by-step pictures and video recipes. Check out the Moong dal Chakli recipe and if you like the video pls SUBSCRIBE to my channel. Check out other Traditional Indian savory snacks in TMF
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.
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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
To prepare a homemade chakli recipe, we need a murukku press (commonly known as murukku achu or "Sev Sancha"). Traditionally it is made out of brass but nowadays stainless murukku achu is widely available. Outside India, murukku maker is available in Indian stores and on Amazon.com. Murukku achu comes with various attachments. I have used a one-star shape. You can use any press of your choice
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
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
Instructions
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
Video
Notes
Moong dal
- soaking dal is optional but it helps in cooking
- adjust the water according to your dal
- I would recommend grinding cooked dal as it helps for smooth murukku pressing
Murukku dough
-
While making murukku dough always add water gradually and knead the dough. Make a nonstick, crack-free - pliable dough
- If the dough cracks, it will be hard to press the murukku. Also, murukku might turn hard
- for murukku to hold its shape I would recommend pressing the murukku on the ladle
- Preferably leave the murukku for at least 1 minute after pressing the murukku on the ladle and then fry, it holds the shape well
- Always cover the murukku dough with a damp cloth to avoid drying
- If you are making a large quantity of murukku always prepare the dough in a smaller batch
- I used the regular star press for murukku, but you can use any press of your choice
-
Always fill the murukku press with ¾th of the dough
fry murukku
- Check the oil before frying the murukku, if the oil is extremely hot murukku will drink more oil
- Always keep enough oil to fry else murukku won't fry properly
- Carefully flip the murukku to avoid hot oil getting spilled
- Avoid adding extra oil/ butter to the dough as murukku will disintegrate while frying
- You can use black sesame seeds, cumin seeds, etc of your choice
- Avoid crowding the oil for all the murukku to fry evenly fry 2 or 3 murukkus at a time
- Always drain the murukku in a paper towel and cool it down before transferring it to the airtight container
- If the murukku disintegrates in oil sprinkle little water and make a pliable dough
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
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