Pasiparuppu Murukku | Moong Dal Chakli Recipe

Pasiparuppu Murukku | Moong Dal Chakli Recipe with step by step pictures

We celebrated Sri Krishna Janmashtami last week. Usually we prepare Cheedai for this occasion. But this time, I wanted to make other dishes for Neivedhyam [offering] and made a list of sweets and savories that I felt would be easy to prepare and also be fit for the festive season.

This moong dal chakli / murukku was something that I tried for the festival. It is very simple to prepare and makes an excellent snack as well.

This is my first post for blogging marathon #79, week 3, day 1, with the theme Festival dishes.

This Day That Year

2014 – Whole wheat Jaggery Mini Bundts
2013 – Vegetarian Nargisi Kofta Curry
2012 – Majjige Huli and Okra Aloo Posto
2011– Bonda Juice
2010 – Coriander -lentil Spice mix [ Kothamalli podi]
2009 – Aqua Fresca

Step by step method to prepare Pasiparuppu Murukku | Moong Dal Chakli Recipe

Dry roast the moongdal till it turns light brown. Take care not to roast it to dark brown in color. Keep the flame on low while roasting. Once done, transfer to a plate and let it cool.Transfer to a mixie jar and powder finely. Sieve .

Take the rice flour, moon dal flour, salt, cumin seeds, asafoetida powder,butter and hot oil in a bowl.

Mix well. Add water little by little to make a soft dough that is not sticky. Fit the murukku press with a star shaped disc and oil the murukku press

Pipe out the murukku on the back side of oiled flat ladles. Heat oil and gently drop the ladles into the oil. The murukku will get separated. Remove the ladle. Fry the murukku till golden brown. Remove from oil and transfer to a kitchen towel. Once cool store in air tight box.

Crunchy murukku is ready to be savored.

Note:

• You can use any murukku disc for this.
• Adding hot oil will make the murukku crisp,but don’t add more than mentioned.
• You can use Omam[ajwain] / sesame seeds instead of cumin seeds.
• It is a bit risky to pipe out the murukku directly into the hot oil. So I follow the method of piping out on greased ladles.
• If you don’t have time to make Homemade rice flour , you can use the store bought idiyappam rice flour.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#79

This also goes to the event that I am hosting on my blog this month – The 110th edition of My Legume Love Affair.

Do link your legume based dish to this event…

5 from 3 votes

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Pasiparuppu Murukku / Moondal Chakli

Pasiparuppu Murukku | Moong Dal Chakli Recipe - Easy to prepare savory snack apt for snack time as well as dish for festive times.

Ingredients

• 1 cup Homemade rice flour
• 2 tablespoons Moond dal
• 1 teaspoon Butter
• 1 tablespoon Hot Oil
• 1/2 teaspoon Cumin seeds
• A Large pinch Asafoetida Powder
• To deep fry Oil
• To taste Salt
• TO knead dough Water

Instructions

1. Dry roast the moongdal till it turns light brown. Take care not to roast it to dark brown in color. Keep the flame on low while roasting. Once done, transfer to a plate and let it cool.Transfer to a mixie jar and powder finely. Sieve .
2. Take the rice flour, moon dal flour, salt, cumin seeds, asafoetida powder,butter and hot oil in a bowl.Mix well. Add water little by little to make a soft dough that is not sticky.

3. Fit the murukku press with a star shaped disc and oil the murukku press

4. Pipe out the murukku on the back side of oiled flat ladles. Heat oil and gently drop the ladles into the oil. The murukku will get separated. Remove the ladle.
   

5. Fry the murukku till golden brown. Remove from oil and transfer to a kitchen towel. Once cool store in air tight box.

Recipe Notes

• You can use any murukku disc for this.
• Adding hot oil will make the murukku crisp,but don't add more than mentioned.
• You can use Omam[ajwain] / sesame seeds instead of cumin seeds.
• It is a bit risky to pipe out the murukku directly into the hot oil. So I follow the method of piping out on greased ladles.
• If you don't have time to make Homemade rice flour , you can use the store bought idiyappam rice flour.