Pasi Paruppu Murukku Recipe | Crispy Moong Dal Murukku
Pasi Paruppu Murukku Recipe | Crispy Moong Dal Murukku
Pasi Paruppu Murukku is a delicious, crispy and crunchy South Indian snack made with rice flour and moong dal. This traditional Moong Dal Murukku recipe is easy to prepare at home using simple ingredients. In this recipe, cooked pasi paruppu (moong dal) is ground into a smooth paste and combined with rice flour, jeera, chilli powder, asafoetida and butter to make a soft dough. The dough is then pressed into beautiful murukku shapes and deep-fried until golden and crispy.
This homemade Pasi Paruppu Murukku is perfect for Diwali, festive celebrations, tea-time snacks and special occasions. Follow the simple step-by-step instructions to make delicious, crunchy murukku at home!
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Pasi Paruppu Murukku Recipe | Crispy Moong Dal Murukku
Ingredients
Rice flour – 2 cups (300 g)
Pasi paruppu / Moong dal – ½ cup (100 g)
Water for cooking dal – 1¼ cups
Jeera – 1 tsp
Asafoetida – 1/2 tsp
Salt – as needed
Chilli powder – 1 1/2 tsp
Butter – 1 tbsp
Oil – for deep frying
METHOD:
1. Roast the moong dal until aromatic.
2. Cook with 1¼ cups of water until soft.
3. Grind the cooked dal into a smooth paste.
4. Sieve the rice flour and add the dal paste, jeera, asafoetida, salt and chilli powder.
5. Add butter and mix well.
6. Add water little by little and prepare a smooth dough.
7. Press into spirals using a murukku press.
8. Deep-fry over medium heat until crisp and golden.
9. Cool completely and store in an airtight container.
Pasi Paruppu Murukku
Ingredients
Method
2.Cook the dal: Add 1¼ cups of water and cook until the dal turns soft.
3.Grind the dal: Allow it to cool slightly and grind into a smooth paste.
4.Mix the ingredients: Add the ground dal paste to a large bowl. Sieve in the rice flour. Add jeera, asafoetida, salt and chilli powder.
5.Add butter: Add the butter and mix well until everything is evenly combined.
6.Prepare the dough: Add water little by little and knead into a smooth, soft dough suitable for pressing.
7.Shape the murukku: Fill a murukku press with the dough and press into small spirals on greased plates or cups.
8.Heat the oil: Heat oil in a deep frying pan over medium heat. Drop a small piece of dough into the oil to check the temperature. It should rise steadily without browning immediately.
9.Fry the murukku: Gently slide the shaped murukku into the hot oil. Fry over medium heat until crisp and golden, turning as needed.
10.Cool and store: Remove the murukku and drain on paper towels. Allow it to cool completely before storing in an airtight container.
Notes
Tips for Crispy Pasi Paruppu Murukku
- Roast the moong dal: Dry roast until aromatic to enhance the flavour.
- Cook until soft: Cook the moong dal until completely soft so it can be ground easily.
- Grind smoothly: Make a smooth, lump-free moong dal paste for an even dough.
- Sieve the rice flour: Always sieve the rice flour to remove lumps.
- Add butter: Butter helps give the murukku a good texture.
- Prepare soft dough: Add water gradually and prepare a smooth, soft dough. Avoid making it too sticky.
- Maintain oil temperature: Fry over medium heat to ensure the murukku cooks evenly and becomes crispy.
- Avoid overcrowding: Fry a few murukku pieces at a time for even cooking.
- Cool completely: Allow the murukku to cool completely before storing in an airtight container.