P.J.
0
Moong Dal Murukku
Ingredients
Rice flour - 2 cups
Moong Dal - ½ cup
Sesame seeds/Ellu - 2 tsp
Cumin seeds/Jeeragam - 1 tsp
Butter [melted] - 1 ½ tbsp
Salt As needed
Oil For Frying
Method
Wash the moong dal, add 2 ½ cups of water and pressure cook the dal for 3 whistles or until really soft.
After the steam releases, mash the dal really well and let it cool. In a wide vessel add rice flour, cooked moong dal, sesame seeds, cumin seeds, butter, salt and mix really well. Add required amount of water to make soft dough.
Grease the murukku press with oil and use achhu with many holes to make the murukku. Heat oil in a kadai to fry the murukkus.
Fill the murukku press with dough and close it tightly. Check if the oil is hot enough by dropping very small piece of dough, if it floats on top immediately with a sizzle then the oil is ready. Press the murukkus on jalli karandi or clean ziplocks and transfer it to the oil.
Cook the murukku on both sides until the ‘sizzle’ sound stops. Remove it from oil and drain it on a paper towel.
Delicious, crispy and crunchy murukku is ready to be enjoyed.
Tip: Don’t add more butter than mentioned because the murukkus will become soggy.
http://swasthiktv.com/index.php/traditional-recipes/item/237-moong-dal-murukku
Ingredients
Rice flour - 2 cups
Moong Dal - ½ cup
Sesame seeds/Ellu - 2 tsp
Cumin seeds/Jeeragam - 1 tsp
Butter [melted] - 1 ½ tbsp
Salt As needed
Oil For Frying
Method
Wash the moong dal, add 2 ½ cups of water and pressure cook the dal for 3 whistles or until really soft.
After the steam releases, mash the dal really well and let it cool. In a wide vessel add rice flour, cooked moong dal, sesame seeds, cumin seeds, butter, salt and mix really well. Add required amount of water to make soft dough.
Grease the murukku press with oil and use achhu with many holes to make the murukku. Heat oil in a kadai to fry the murukkus.
Fill the murukku press with dough and close it tightly. Check if the oil is hot enough by dropping very small piece of dough, if it floats on top immediately with a sizzle then the oil is ready. Press the murukkus on jalli karandi or clean ziplocks and transfer it to the oil.
Cook the murukku on both sides until the ‘sizzle’ sound stops. Remove it from oil and drain it on a paper towel.
Delicious, crispy and crunchy murukku is ready to be enjoyed.
Tip: Don’t add more butter than mentioned because the murukkus will become soggy.
http://swasthiktv.com/index.php/traditional-recipes/item/237-moong-dal-murukku
