Moong Dal Murukku is a crispy and crunchy snack made in South India. It is made using rice flour and roasted moong dal flour. Coconut milk, ghee, and sesame seeds are added to the recipe. The murukku is made with a murukku press, and is deep fried till golden.
A small amount of powdered sugar candy (Kalkandu) is added to the dough to enhance the taste and to give a mild sweetness. This murukku is one of my most favorite snacks in childhood. It is similar to the coconut murukku which is very popular.
Moong Dal Murukku
My first younger sister buys a packet of the best coconut milk whenever she comes to Nagercoil from Madurai. I would say it is the best murukku in the world, It is sweet and very tasty. I always wanted to imitate the recipe, hence I made this coconut milk murukku. But it was not a success, I couldn't get the taste of it. From that day onward i was searching for a different recipe. Finally this recipe is a hit.
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When I made this murukku and tasted it, it was very close to that murukku with a lovely sweet taste and a little coconut milk flavour and aroma. Loved it. So give this a try and let me know how it turned it.
About Moong Dal Murukku (Chakli)
To make the dough, rice flour and roasted moong dal flour are mixed together. In the same way coconut milk and powdered sugar candy (kalkandu) are mixed together. We even add sesame seeds and ghee to give the murukku an extra taste and flavor. It is similar to butter murukku and oosi thenkuzhal.
After kneading, the dough is made into the murukku shape using the murukku press and it is fried in the hot oil till it gets nicely crisp and slightly brown in color. This murukku can be made in a few minutes, the dough does not require any resting time. Once the dough is ready, we can start frying the murukku immediately.
It’s perfect for evening snack along with tea and coffee or you can even make it during the weekend when you are free and eat it during the weekdays.
Similar Murukku Recipes
Why does this recipe work?
The rice flour and moong dal flour combination itself gives the murukku a crisp and light texture. Adding coconut milk gives a mild richness and taste without being overpowering. We even add hot oil to the dough to make it more smooth and easy to press.
Why do I like this recipe - This murukku can be made quickly and does not need much time. Also the ingredients are very simple and mostly readily available in the kitchen. No chopping, no grinding and no extra steps are needed to make this murukku. It also does not lose its crispiness when stored properly.
Using powdered kalkandu adds a slight sweetness that combines well without making the murukku sticky. Sesame seeds also add a small texture and taste to the murukku.
Rice flour – The main ingredient for crispiness. It also gives the murukku shape, allowing it to hold its structure during frying.
Roasted Moong Dal Flour – It gives a lightness and a nutty taste. It enhances the crisp and crunch even more and balances with the rice flour.
Sesame seeds –It adds a nice texture and taste to the murukku. ● ¼ cup thick coconut milk – It gives a mild taste and sweetness. It also gives flavor and helps the dough combine together.
Powdered Sugar Candy (Kalkandu) – It gives a slight sweet taste to the murukku. It melts easily and has a little caramel undertone.
Ghee – It helps soften the dough and adds flavor to the murukku. It also keeps the dough from drying out after pressing.
Salt - It enhances flavor. Adjust carefully, especially if using salted ghee or butter.
Hot oil (plus more for cooking) – Use warm oil for the dough to be smoother and easy to shape. This also keeps the murukku from absorbing too much oil while frying.
Hacks
- Instead of grinding and making the moong dal flour you can use a readymade flour if you are running out of time.
- Adjust the sweetness: Since sugar candies are added to the murukku you can adjust the sweetness level according to your preference.
- Try shaping on ladles, press the murukku onto the back of the spoon/ spatula and drop into oil.
- Make it in large quantities so that you can use it as snacks for a whole week.
Moong Dal Murukku (Step by Step Pictures)
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| Take all your ingredients |
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| Take Sugar candy in a blender |
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| Powder it finely |
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| Start by taking some powdered sugar candy in a sauce pan |
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| Add in thick coconut milk |
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| Warm it slightly till the sugar is melted, remove it and set aside |
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| Take rice flour in a bowl |
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| add in roasted moong dal powder |
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| add some salt |
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| some sesame seeds |
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| some ghee |
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| rub the ghee into the flour |
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| make a well |
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| pour in coconut milk and sugar mix |
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| Add in water |
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| knead it to a soft dough |
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| add in some hot oil |
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| knead it to a very soft dough |
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| Take your murukku press |
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| fill it with dough |
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| time to make murukku |
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| press it and swirl it |
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| you will get some nice thenkuzhal shape |
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| dont over do it.. |
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| just few swirls is enough |
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| i made many murukku like this..i made it quite small |
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| now drop it in hot oil |
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| fry till golden |
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| serve |
Expert Tips
Storage - Once the murukku has cooled fully, you can put it in an airtight container. It will stay fresh and crisp for a week or more.
Serving - It can be served as a snack along with tea or coffee. Also can be eaten as a movie time snack.
Tip 1: Do not skip adding hot oil to the dough. It stops the murukku from breaking.
Tip 2: Do not overcrowd the kadai. Fry the murukku in tiny batches so that the oil temperature in the kadai is maintained at the same level.
FAQs
Q: Can I skip the coconut milk?
You can, but the flavor and taste will be slightly different. For a lighter version, add a little amount of normal milk.
Q: What can I use instead of sugar candies?
You can use regular sugar, but use a little less amount. You can also experiment by using jaggery.
Q: Can I use butter instead of ghee?
Yes, but ghee has a nice smell and flavor. Butter may somewhat change the taste and texture.
Q: Can I make this without the murukku press?
Yes, you can roll the dough into thin strips and then coil them by hand, but the texture and shape of the murukku can be different.
Variations
Spicy Version: You can use chilli powder and a pinch of asafoetida into the dough. If you want your murukku to be spicier.
Herb Twist: If you want something different you can add crushed curry leaves. This gives a different taste and flavor.
Plain Murukku: If you want to keep your murukku plain and simple then skip the coconut milk and sugar. Add in some cumin or sesame seeds to the dough for extra crunch.
Pepper Murukku: You can add crushed black pepper instead of chili powder. It will go well with the coconut flavor.
More Murukku Recipes
📖 Recipe Card
Moong Dal Murukku Recipe (Dal Chakli)
Equipment
- Murukku (Chakli) Press
- Blender
- Cooking pot
Ingredients
- 2 cups Rice Flour / Arisi Mavu
- ½ cup Roasted Moong Dal Flour / Pasi Paruppu Podi
- 1 teaspoon Sesame Seeds
- ¼ cup Thick Coconut Milk
- 4 tablespoon Sugar Candy / Kalkandu powdered (or use sugar)
- 1 tablespoon Ghee
- 2 teaspoon Salt to taste
- 3 tablespoon Refined Oil plus for Deep Frying
Instructions
- Take sugar candy in a blender and powder it fine.
- Take coconut milk and powdered sugar candy in a sauce pan. Warm it slightly so the sugar melts. Remove it and let it get cool.
- Now take rice flour, moong dal flour, salt, sesame seeds and ghee in a bowl and rub with your hands so the ghee is evenly distributed. Now make a well in the center. Pour the coconut milk mix and water to form a soft dough.
- Heat oil for deep frying, when it is hot, take 3 tblspn of hot oil and add it to the murukku. Mix well.
- Now fill the dough in your favourite murukku press and make thenkuzhal.
- Make many thenkuzhal and deep fry it in oil till the shh sound stops from the oil. Drain and allow to cool completely.
- Now store this in an air tight dappa and serve.
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I’ll help as soon as I can.
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Anonymous
Hi,
Will this taste sweet?