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.

Ingredients:
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

Method:
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.

4 comments:

  1. Nicely explained. ..love this recipe

    ReplyDelete
  2. Very good recipe crispy crispy..

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

      Delete

Hello and welcome to Ahaar. We have been cooking and posting recipes for more than a decade now. We love to hear from you -- your comments and feedback. Please keep it coming.
Happy browsing.

LinkWithin

Related Posts Plugin for WordPress, Blogger...