Monday, September 14, 2015

Moong Dal Chakkuli (Mullu Murukku)/Hesaru Bele Chakkuli





Who doesn't like to munch Chakkuli  along with hot coffee/tea?. Here is a special version of chakkuli which is prepared with moong dal/hesaru bele. Believe me it is more tastier and crunchy than common mullu muruku which I have already shared in my earlier post.
I found this recipe very simple than my earlier muruku recipe.
Flavoring these moong dal murukus by adding cumin seeds & white sesame seeds makes the snack very yummy yummy. Why can't you try at home ??




original recipe is here ....

 Do try and make your family happy !
 Here we go with the detailed recipe ......


Makes 20-25 murukus


Ingredients:
1 cup Rice flour + 2 tbsp of Rice flour
1/4 cup split moong dal
1 tsp cumin seeds
2 tsp white sesame seeds
salt to taste
1 tbsp butter
enough oil for frying





How To Prepare Moong Dal Mullu Muruku ?


  • You can buy ready rice flour from market or , give sona masuri rice to mill and get it powdered.Pressure cook the washed moong dal and keep it aside.Now in a large mixing bowl add in rice flour, cooked moong dal, salt, jeera/cumin seeds ,sesame seeds and butter. Mix everything well to make a soft dough like chapati dough. If you feel the dough is soggy add in 2 more tbsp of rice flour.Let this dough rest for about 10-15 mins by covering the lid. (Imp: when you pressure cook the moong dal , do not add more water.After cooking if you feel water is more, take out the water on the top.Keep the extra water aside before mixing to avoid  becoming your dough soggy.)
      
   
  • After 10-15 minutes , Start Heating  the oil in a kadai/pan.
  • Now take a handful of dough and place it in a murukku mould.Press and make round mullu murukku by dropping on the baking sheet/plastic. 
      

  • Once the oil is hot enough , flip the sheet one after another using your hand and place these murukkus in hot oil carefully.(please refer my notes section if you are beginner).Fry these murukkus in medium-low heat till they become light golden brown.(other way of checking is, once sizzling sound stops you can take them out). Strain the murukkus from oil and place them on a kitchen tissue. Fry these murukkus in batches till you finish off all the dough.Once it completely cools down, Store them in a airtight container.
     
  

                   


Notes/Alternavive
  • Along with butter you can add 1/2 tbsp of hot oil too to the dough. If you do so reduce the butter quantity to 1/2 tbsp.
  • If you add more butter/oil to the dough it might break while making round shape murukku.
  • If you are beginner not able to make round shape murukku , just press and make random shape as shown below .. that tastes good too . If it is breaking and not able to make random shape,  then directly press on the hot oil . You will end up making broken murukkus .Taste wise all are similar.

  • If you are finding difficult to place the murukkus in hot oil using your hands here is the alternative...You can use 2 ladles. Make these murukkus directly on the ladle first and then just transfer it to hot oil.

Thanks for going through my recipe , your feed back is always welcome :-)