Moong Dhal Murukku

Moong Dhal Murukku

Ingredients

  • Raw Rice – 2 cups
  • Green Gram Dhal (Moong dhal) – 1/2 cup
  • White til seeds – 1 tablespoon
  • Asafoetida Powder – 1/2 teaspoon
  • Salt – 1 teaspoon or as per taste
  • Oil for deep frying

Directions

  1. Soak rice for one to two hours. Wash well and drain the water. Allow to dry in a shade for half-an-hour. Put it in a mixie and grind it to a fine powder and sieve it. OR you can use store bought rice flour too.
  2. Put green gram dhal (Moong dhal) in a vessel and add two to three cups of water. Cook till it is very soft. Allow to cool.
  3. Add rice flour to the cooked dhal along with til seeds, asafoetida powder and salt. Knead it well. If necessary sprinkle little water and make a soft dough.
  4. Heat oil in a Kadai. Take small quantity of dough and put it in the Murukku Press with “single star” plate and squeeze it in circular motion directly to the hot oil. Fry till it becomes crispy and nice golden yellow.

18 Comments

  1. Should we mash the moong dal before adding the rice flour?

  2. V. Tharanidevi

    Hi! It’s really wonderful . But while squeezing in the oil it is breaking. why?

  3. Hi,
    Do this recipe observes more oil..

  4. kanchana surendiran

    Hi ,
    I just love this site. lot many recipes. very useful for beginners. thank you

  5. SUCHITHRA

    Hi Kamala Mam,

    Every recipe of this blog comes out very nicely for me. After a short gap, I have come back again. tomato thokku is awesome. Thank you once again for keeping on updating this blog with new recipes.

    I have come here to just remind you of my request-Rasgulla recipe. Eagerly waiting for your blog. For me still I have not learned to make rasagulla. Need ur help. thanks.suchithra

    • Hi Suchithra,

      Welcome back. I do remember about Rasagulla recipe. In fact I tried once, but it is not upto my expectation. The picture is perfect but not the texture. Still I am trying to get a perfect one. Hence this delay in posting the recipe.

  6. Thank you mam for helping me on this and taking valuable time in trying this recipe. For me also is the same things. taste is not perfect as we get in shops. while posting the recipe, please give details of flame level, whether the flame should be high or sim and whether the vessel should be fully or partly closed. Have u tried cooker rasgulla. it comes somewhat ok, but still im not getting perfect rasgulla. I will wait for your blog.thanks suchithra

  7. wud like to know the proportion of rice and moong dal for the murukkus

    • yes i have seen the proportion in the ingredients list sorry for the question wud love to try this receipe.

  8. If I were to add the store bought rice flour, would I be adding 2 cups of flour or more to the 1/2 cup of moong dahl.?
    Also I would like to know if I can add some ghee to the muruk mixture/paste. sometimes I have seen that the taste is exemplified with the addition of some melted ghee.
    I hope you can reply to these questions.

    • Hi Zakiah,

      For 2 cups of rice flour 1/2 cup moong dal is fine. Cooked moong dal make the dough soft and if you add ghee, the murukku may get separated in the oil. If you want to add ghee then add more rice flour so that the murukku stay in shape.

  9. aarthijagan

    Hai mam,
    Can u tell me whether puttu mavu & idiyapa mavu are same or they are different, can v prepare murukku in puttu mavu

    With regards,
    Aarthijagan

    • Puttu Mavu is slightly coarse and idiyappam mavu is very fine in texture. Both are proceeded by steam cooking or dry drying. However, Murukku mavu is without the above process. Making murukku with puttu mavu will not give the desired result.

  10. S.GAYATHRI

    Moong dhall murukku has come out extremely well.
    My family liked the taste of the murukku very much.
    thanks for the recipe.

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