When it comes to deep fried Savory snacks I will experiment happily. I don’t have a sweet tooth and I absolutely love eating crunchy savory Norukks 😋😋 I found this Moongdal based recipe in one of my favorite food blogger’s feed. Radha aunty is such an inspiration. At this stage she tries and creates so many easy to do recipes, takes videos and shares it with all of us. If you are in Instagram you can follow her . Her IG Handle : youreverydaycook (Radha Natrajan) She also has a FB page and Youtube channel in the same name. This Moongdal Murukku is made from pressure cooked moongdal & Rice Flour. The original recipe used Rice flour. However since I had lots of leftover Idiyappam Flour I used it.
My Notes on MoongDal Murukku :
- The Murukku dough will be soft and smooth like Roti dough. I used one star plate and shaped the Murukku
- When shaping the Murukku falls apart it means that the dough is little loose. Add a tablespoon of extra Rice Flour, knead the dough and start shaping
- For one cup of Idiyappam Flour I used half cup of Pressure Cooked Moongdal (paasi பருப்பு) This ratio works well. Haven’t tried substituting it with pressure cooked ToorDal (துவரம் பருப்பு). So not sure how the result will be. If you are keen on experimenting you could try
- When adding butter make sure it is at room temperature and also first incorporate the butter well into the Flour mixture and then add water
- Adding spice is based on your preference. I added very less Chilli Powder since my daughter is too young and can’t handle too much spicy murukku.
- You can add your own flavorings to the Murukku. Grated Garlic, Crushed Black Pepper Powder can be added too.
Even if there is no festival you can make this as a snack for evening Tea. My little one loved it. It can be packed in their snack boxes too.
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Passive Time | 20 minutes for shaping murukku |
| Servings |
pieces
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- 1 cup Idiyappam Flour
- 1/2 cup moong dal pressure cooked
- 2 tablespoon rice flour optional. If the dough becomes too sticky then you can add it
- 1 teaspoon Sesame Seeds
- 1 teaspoon Jeera Seeds
- 1 teaspoon Turmeric Powder
- 1 teaspoon Chilli Powder
- 1 teaspoon Hing
- 2 teaspoon salt
- 1 tablespoon unsalted butter
- Oil (for deep frying
Ingredients
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- Pressure cook Moong dal for upto 4 whistles and keep it aside
- Take a wide bowl and add all the ingredients except oil
- Use your fingers and incorporate butter well into the flour. A crumb like texture will be formed
- Slowly add water and start kneading the dough. Knead until you get a soft dough like this
- Grease oil in Murukku Press. Fill the press 3/4th with the dough and use 'one star' plate
- Take a Dosa Spatula or any flat plate apply little oil on it
- Shape the Murukku. Use your fingertip and slightly join the end of the murukku so that it doesn't open up when frying
- Heat oil in a frying pan.
- Slowly drop the Murukku from spatula to hot oil
- During the whole process let the oil be heated only in medium. If it becomes too hot when you are shaping it trying to cool down a bit and then start frying Murukkus again.
- Repeat the process until you finish off the dough. Also don't worry too much about the shape if you are running out of time.Controlling temperature in my Induction hob is a pain. So i was shaping the murukku franctically.
- It is laborious task but trust me it is all worthy.
- Alternatively you can also squeeze the dough directly on to hot oil and prepare it like our regular Butter Murukku Pieces
- Perfect Deepavali Savory Murukku is ready to be served