Ulundu murukku also known as urad dal murukku or dal chakli is made with just 5 ingredients. This light, airy and crispy snack is made with cooked urad dal, rice flour which is super easy to make. This crispy urad dal murukku takes less than 30 minutes to make which makes this a perfect snack recipe to try for Diwali or other occasions. Learn how to make urad dal murukku with step by step pictures and video.
Urad Dal Murukku
You can make murukku or chakli with variety of ingredients. Every time you use some kind of flour to make chakli, it taste unique and delicious. This recipe is given to me by my sister, it uses cooked urad dal which surprised me because usually we make murukku with urad dal flour like this Thenkuzhal or Mullu Murukku.
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When I tried it, I was surprised how crispy it turned out. The process of making this was simpler too. Sometimes making murukku takes so much time, but this recipe is simple and it taste delicious. Crispy Urad dal Murukku which is not only easy to make but makes the crispiest murukku, you will find this recipe with step by step pictures and video helpful.
About Urad Dal Murukku (Ulundu murukku)
Urad dal murukku also known as ulundu murukku in tamil or minapappu chakli In telugu is one of the easy chakli recipe you can try. The recipe for ulundu murukku uses just a handful of ingredients like urad dal, rice flour, sesame seeds, asafoetida, salt and ghee.
Traditionally murukku dough is made with rice flour and urad dal flour. But this recipe is slightly different, it uses cooked urad dal which is pureed in a blender. Cooking urad dal and using that to make dough gives crispier and lighter chakli. You also get the iconic porous murukku. Check my Achu Murukku and Coconut Milk Murukku
Even though you can buy urad dal flour from stores, it is better to use homemade urad dal flour when making snacks. Making urad dal flour at home can be time consuming because you need to roast urad dal, grind and sieve. The process is long and takes so much time. But this recipe is easy and straight forward. You have to pressure cook urad dal and grind them in a blender. That’s it.
If you are looking for a easy murukku or chakli recipe to try this Diwali. I strongly recommend this recipe.
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Watch Ulundu Murukku Video
Ulundu Murukku Ingredients
Urad Dal - Use the finest quality urad dal to make this murukku. Using best quality makes the murukku tasty and the dal cooks faster when pressure cooking.
Rice Flour - to make this recipe simpler, I used store bought roasted rice flour for making the dough. It is easy and convenient. But if you prefer homemade, check this recipe.
Sesame Seeds - I used sesame seeds in the dough, because it makes the murukku crispier when frying. You can use white sesame seeds or black as per your liking. Whichever colour you use, it doesn't affect the taste.
Asafoetida - add a good pinch of asafoetida which helps with digestion also adds aroma.
Ghee - you can use either ghee or butter for making the dough. This helps with the crispy texture.
Oil - use neutral tasting cooking oil like canola oil, refined oil, sunflower oil or safflower oil.
Tip for Crispy Murukku
Urad Dal - this recipe depends on urad dal, so use the best quality you can afford. When making paste of urad dal, grind it super smooth.
Dough Consistency - you have to make the murukku dough in the right consistency. It shouldn't be too stiff or too loose. Make it soft and perfect consistency.
Frying Technique - deep fry murukku in large kadai in enough oil. The oil has to be hot when you drop the murukku in. Fry until all the bubbles subsides from the oil. Once the bubbles subsides, the murukku is fried perfectly crispy.
Storing - once murukku is fried, cool it completely and store it immediately in an air tight container.
How to Make Urad dal Murukku (Stepwise Pictures)
Cooking Urad Dal
1)Take urad dal and give them a good rinse. We are going to cook the urad dal.
2)Take urad dal in a pressure cooker. For ½ cup of urad dal, use 2 cups of water. Place the cooker on heat and pressure cook for 3 whistle.
3)Once the dal is cooked, let the pressure release naturally. Now the urad dal has cooked completely and most of the water is absorbed. If you see lots of water in the cooker, strain it in a sieve.
4)Take the cooked and cooled urad dal in a blender and make it into a fine puree.
5)You can add some water or the cooking liquid from urad dal if there is any for grinding. Make it into a thick smooth puree.
Making Urad Dal Murukku Dough
6)Take the pureed dal in a bowl.
7)Add salt to taste. Use fine salt.
8)Add in sesame seeds. You can use white or black sesame seeds. You can add cumin seeds as well. Mix this well into the urad dal paste so the salt evenly distributes.
9)Add in rice flour. You can use homemade or store bought rice flour.
10)Add in ghee or butter into the dough. This makes the murukku crispy in texture.
11)Mix using your hands to make a soft dough like texture. If you need to add water, you may add very little water. The dough has to be soft in texture.
Pressing Murukku
12)Take a disc of murukku plate. I am using this star shaped plate. You can use thenkuzhal murukku achu as well.
13)Place the disc into the press. Fill the press with murukku dough.
14)Press small murukku on silicon mat or parchment paper. Traditionally it is pressed over a clean dry cloth which absorbs the excess moisture.
For easy frying, you can press the murukku over multiple slotted spoon or ladles.
15)I made small ulundu murukku.
Frying Murukku
16)Heat oil for deep frying. Drop the murukku in hot oil and fry till the bubbles in the oil subsides which indicates that the murukku is fried well.
17)Strain the fried murukku using a slotted spoon. Place onto some kitchen towel for the excess oil to absorb.
18)Once the murukku is cooled, store it in an air tight container.
19)Enjoy.
Expert Tips
- Use pressure cooker for cooking the dal. If there is any water leftover from the dal, strain it completely.
- Make sure to grind the urad dal till smooth.
- You can add some crushed pepper or cumin seeds in the mixture.
- For deep frying, use ground nut oil, canola oil or refined oil.
- When frying murukku, fry until the bubbles in the oil subsides for crispy texture in murukku.
Storage
Fried murukku can be cooled completely and stored in an air tight container for up to a week.
More Murukku Recipes to Try
📖 Recipe Card
Ulundu Murukku Recipe | Urad Dal Murukku Recipe
Ingredients
- ½ cup White Urad dal
- 2 cups Rice Flour
- 2 tsp Ghee
- 2 tsp Salt
- 2 tsp Sesame seeds
- ½ tsp Asafoetida
- Oil for deep frying
Instructions
- Wash urad dal, take it in a pressure cooker. Cover with 2 cups water. Pressure cook for 3 whistle. Once pressure is released open the cooker, drain off excess water if there is any. Set aside to cool. Once cooled take it in a blender and puree till smooth.
- Add the pureed urad dal mixture to a bowl. Add in salt, sesame seeds and mix well. Now add in rice flour, ghee and mix well using your hands. If the dough looks dry, you can add the dal cooked water little by little. Knead to a soft dough.
- Place the dough in murukku press and make small murukku. Drop the murukku in hot oil and fry till the bubbles subside in the oil. Deep fry till crispy. Strain the murukku using slotted spoon on some paper towel and cool it completely.
- Store in an air tight container.
Video
Notes
- Use pressure cooker for cooking the dal. If there is any water leftover from the dal, strain it completely.
- Make sure to grind the urad dal till smooth.
- You can add some crushed pepper or cumin seeds in the mixture.
- For deep frying, use ground nut oil, canola oil or refined oil.
- When frying murukku, fry until the bubbles in the oil subsides for crispy texture in murukku.
Storage
Fried murukku can be cooled completely and stored in an air tight container for up to a week.Nutrition
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Yoga priya
Can we use dal powder instead of dal... If yes measuremenr for that pls
Aarthi
NO u need to use dal in this. dal powder will change the consistency for the murukku
Malar
Hi dear,
I tried this with another recipe measurements. I took one n half cup rice flour n 1/2 cup urad dal. Rest I followed the same process as yours. I also used the same achu that you have shown ( mullu murukku) . Everything came out very well. But after frying it is not that crispy . I don’t know what went wrong. Can you guide me so I don’t make the same mistake again