Ingredients with Measurements:
- 1 cup moong dal (split yellow lentils)
- 1 cup rice flour
- 1/4 cup urad dal (split black lentils)
- 1 tsp cumin seeds
- 1 tsp sesame seeds
- 1/2 tsp asafoetida
- 1 tsp red chili powder
- Salt to taste
- Water as needed
- Oil for deep frying
Special equipment needed:
- Murukku press (also known as chakli maker)
Step-by-step instructions:
1. Rinse the moong dal and urad dal in water and soak them in water for 2-3 hours.
2. Drain the water and grind the soaked dal into a fine paste.
3. In a mixing bowl, add the rice flour, cumin seeds, sesame seeds, asafoetida, red chili powder, and salt. Mix well.
4. Add the ground dal paste to the mixing bowl and knead the dough well. Add water as needed to make a smooth and pliable dough.
5. Heat oil in a deep frying pan.
6. Take a small portion of the dough and fill it into the murukku press.
7. Press the dough into the hot oil in a circular motion to form spirals.
8. Fry the murukku until golden brown and crispy.
9. Remove the murukku from the oil and drain on a paper towel.
10. Repeat the process with the remaining dough.
Time:
Preparation time: 3 hours (including soaking time)
Cooking time: 30 minutes
Temperature:
Oil temperature for frying: 350°F
Serving size:
Makes approximately 20-25 murukku
Nutritional information:
Calories per serving: 100
Total fat: 5g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 50mg
Total carbohydrates: 11g
Dietary fiber: 1g
Sugar: 0g
Protein: 2g
Substitutions for ingredients:
- Instead of moong dal, you can use chana dal (split Bengal gram).
- Instead of urad dal, you can use besan (gram flour).
- Instead of red chili powder, you can use paprika or cayenne pepper.
Variations:
- You can add finely chopped curry leaves or coriander leaves to the dough for added flavor.
- You can also add a pinch of turmeric powder to the dough for a yellow color.
Tips and tricks:
- Make sure the dough is smooth and pliable to get perfect murukku.
- Do not overcrowd the frying pan while frying the murukku.
- Store the murukku in an airtight container to maintain its crispiness.
Storage instructions:
Store the murukku in an airtight container at room temperature for up to a week.
Reheating instructions:
Reheat the murukku in a preheated oven at 350°F for 5-7 minutes or until crispy.
Presentation ideas:
Serve the murukku in a bowl or on a plate with a side of chutney or pickle.
Garnishes:
Garnish the murukku with finely chopped coriander leaves or grated coconut.
Pairings:
Pair the murukku with a hot cup of tea or coffee.
Suggested side dishes:
Serve the murukku with coconut chutney or tomato chutney.
Troubleshooting advice:
- If the dough is too dry, add a little water to make it pliable.
- If the murukku breaks while frying, the dough may be too dry or the oil may not be hot enough.
Food safety advice:
- Make sure to soak and rinse the dal properly before using it in the recipe.
- Use fresh oil for frying to avoid any health hazards.
Food history:
Murukku is a popular snack in South India and is traditionally made during festivals and special occasions.
Flavor profiles:
The moong dal murukku has a crispy and crunchy texture with a savory and slightly spicy flavor.
Serving suggestions:
Serve the moong dal murukku as a snack or appetizer.
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Region: Indian