Moong dal chakli or pasi paruppu murukku is a super easy snack you can prepare at home in easy steps.
Moong dal is pressure cooked for this recipe and no moond dal flour in it. A crispy, light and addictive homemade snack with rice flour as main ingredient.
Perfect for everday tea time snack or for festivals like Deepavali. You can prepare and gift for your friends & family as well when you visit them.
Do check out my potato murukku recipe on this site and this amazing cashew murukku recipe.
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Ingredients
Here are the simple ingredients needed for this moong dal murukku
- Moong dal - Also known as pasi paruppu in Tamil, Yellow split gram in English.
- Rice flour - Use a good quality store bought rice flour (raw rice flour). However, I like to use processed rice flour and idiyappam flour is the easily available to all. Always use it. This time, I added half Brahmin's brand idiyappam flour and half erawan brand Thai rice flour because, this brand idiyappam flour is slightly coarse. erawan rice flour is very fine rice flour so both makes a perfect blend.
- Butter - Used unsalted butter at room temperature. Read further for substitutions.
- Sesame seeds - Both black or white sesame seeds works.
- Asafoetida - My favorite ingredient in any murukku recipe.
See recipe card for quantities and full list.
My MIL told this recipe this weekend and I was so excited to try it. So immediately tried yesterday. I also referred this recipe from here.
Instructions
1. Measure moong dal and wash it once firstly. Then add 1 cup water and pressure cook directly in a small pressure cooker for 2-3 whistles in medium flame.
2. Once done, let pressure release naturally. After that, mash smoothly immediately.
I used my sauce whisk, you can use a potato masher or even give it a grind in mixie once cooled.
3. Then take a mixing bowl. Place all the ingredients in it except oil.
4. Mix well firstly. After that, add water little by little and make a smooth, pliable, soft dough.
5. Take murukku press with star shaped hole. Fill it with dough.
6. Meanwhile, you can heat oil in a kadai.
7. Squeeze murukku over greased ladles.
8. Do not layer too much, squeeze so that it's not over lapping too much.
9. Invert gently into hot oil. Once bubble reduce, flip and cook.
10. Let the bubble sound reduce totally. Drain from oil and place over paper towels.
11. Repeat to finish. Cool down completely before storing in airtight container.
Here's an affiliate link to murukku press.
Crispy, light and flavorful moong dal chakli is ready!
Substitutions
- Butter - instead of butter, you can use hot ghee or hot oil (for vegan option).
- Sesame seeds - use black or white sesame seeds.
- Cumin seeds - You can use cumin seeds or ajwain (omam) in murukku along sesame seeds.
Variations
- Spicy - add chili powder or green chilli paste for a spicy twist.
- Deluxe - You can add garlic paste in it for more flavor.
- Kid friendly - Make mini murukku like my spinach murukku or use their favorite shape hole.
Equipment
I used my brass press with thin single star. I tried both bigger hole and thin one. Thin murukku is light and crispy and gets done faster. So make thinnest possible murukku.
Though mine is press type, you can use gun or screw for effortless squeezing, especially if you are beginner.
Storage
Store cooled murukku in an air tight container. Best before 20 days.
Top tip
- I actually forgot to add cumin seeds, but please add it as it adds good flavor as well as helps with digestion.
- Make murukku as soon as you make the dough. If you rest the dough, it will turn reddish fast.
- If you are making a large amount, make the dough in batches.
Safety
Please be careful while making murukku as it may burst and spill oil, end up in your skin.
Especially first batch please stand at a distance until end.
Never roll the last remaining dough into balls and add to oil. They can easily burst.
Recipe card
Moong dal chakli recipe
Ingredients
- ½ cup Moong dal pasi paruppu
- 2 cups Rice flour I used idiyappam flour
- 1 tbsp Sesame seeds
- 1 tsp Cumin seeds I did not add, but recommend
- 1 tablespoon Butter at room temperature
- Salt as needed
- ¼ teaspoon Asafoetida I used solid asafoetida dissolved in water
- Oil to deep fry
Instructions
- Measure moong dal and wash it once firstly.
- Then add 1 cup water and pressure cook directly in a small pressure cooker for 2-3 whistles in medium flame.
- Once done, let pressure release naturally. After that, mash smoothly immediately.
- I used my sauce whisk, you can use a potato masher or even give it a grind in mixie once cooled.
- Then take a mixing bowl. Place all the ingredients in it except oil.
- Mix well firstly. After that, add water little by little and make a smooth, pliable, soft dough.
- Take murukku press with star shaped hole.
- Fill it with dough. Meanwhile, you can heat oil in a kadai.
- You can choose to directly squeeze murukku in oil. Or, grease few ladles and squeeze murukku over it.
- Do not layer too much, squeeze so that it's not over lapping too much.
- Invert gently into hot oil. Once bubble reduce, flip and cook.
- Let the bubble sound reduce totally. Drain from oil and place over paper towels.
- Repeat to finish. Cool down completely before storing in airtight container.
Video
Notes
- I actually forgot to add cumin seeds, but please add it as it adds good flavor as well as helps with digestion.
- Make murukku as soon as you make the dough. If you rest the dough, it will turn reddish fast.
- If you are making a large amount, make the dough in batches.
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