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.