August 04, 2015

Making moong dal murukku at home

Making murukku from scratch

My kids love murukku or chakli. It's a snack Aswin grew up with and I discovered during my college days. So it's a household favorite. Every grocery trip to the Indian store, we pick up a few packs.

My five-year-old's taste has evolved from hesitating to take a few bites to now crunching through a full chakli. The two-year-old, on the other hand, still thinks it is too spicy. So, I had mentioned to my MIL in a conversation last yer that I want to try making it at home.

Making murukku from scratch I was excited when she brought with her ground moong dal and a murukku maker when she came back this year. The murukku maker belongs to her kaki, and I was touched that she passed it on to me.

So, one Sunday afternoon, when the kids were taking an afternoon nap, we got together for a murukku making session.

I followed her steps and was so thrilled when the murukkus sizzled on the hot oil, doing their happy dance.

They came out light, crunchy, and non spicy.

I had a glass of milk and hot murukkus ready for the kids. Lil A chomped through a few and Tiny M took a few tentative bites and declared, "these are not spicy."

Here is the recipe with detailed pictorial.

1/2 cup moong dal flour
1 cup rice flour
1 tbspoon - cumin seeds
1 tspoon and pinch - salt
1/4 tspoon - asafoetida
2 tbspoon - ghee
Oil - for frying

Making murukku from scratch
Add all the ingredients together, then

Making murukku from scratch
then add water little by little to make a stiff and smooth dough.

Making murukku from scratch
Take the maker and insert a mold. Take a handful of the dough and press it in the mold.

Making murukku from scratch
Heat oil in a wok, when the oil is hot, cover the mold and dough with a lid and press it hard. The stringy batter comes out.

Make any shape as they sizzle in oil. I make circular shapes

Fry about a couple of minutes on each side as they turn golden.

Making murukku from scratch
Take them out on a paper towel to drain and excess oil and to cool. Serve it with tea, coffee or even milk. You can store it in a airtight container for good couple of weeks.


  1. Nicely explained. this recipe

  2. Very good recipe crispy crispy..

    1. Hi Bindia, it was very crispy and crunchy.


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