Authentic Moong Dal Murukku Recipe – Crispy Indian Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Moong Dal Murukku Recipe – Crispy Indian Snack

Hey everyone! If you’ve ever wandered through the snack aisles of an Indian grocery store, you’ve probably spotted these delightful, spiral-shaped goodies – Murukku! They’re seriously addictive, and honestly, making them at home is SO much more satisfying (and tastier!). I remember the first time I tried making murukku; it took a couple of attempts to get the hang of it, but now it’s a family favorite, especially during festivals. Let’s dive into this authentic Moong Dal Murukku recipe – it’s easier than you think!

Servings: 15
Cooking Time: 20 minutes
Preparation Time: 15 minutes
Difficulty: Medium

Why You’ll Love This Recipe

This Moong Dal Murukku recipe delivers that perfect crispy, melt-in-your-mouth texture. It’s a delightful blend of savory flavors, thanks to the cumin and the subtle sweetness from the coconut milk. Plus, it’s a fantastic homemade snack that’s way better than anything store-bought! It’s perfect for tea time, as a festive treat, or just when you’re craving something crunchy.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup rice flour
• 2 tablespoons moong dal flour
• ½ cup coconut milk
• 1 teaspoon cumin seeds
• 1 tablespoon oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Rice Flour: Choosing the Right Grain

Using good quality rice flour is key. I prefer using a fine-ground rice flour for a smoother texture. You can find this at most Indian grocery stores. (Approximately 150g)

Moong Dal Flour: Benefits and Regional Variations

Moong dal flour (split yellow lentils) adds a lovely flavor and helps with the crispness. Some recipes use urad dal flour instead, which gives a slightly different taste – feel free to experiment! (Approximately 30g)

Coconut Milk: Fresh vs. Store-Bought

Freshly squeezed coconut milk is amazing if you can get it. If not, store-bought is perfectly fine! Just make sure it’s full-fat for the best flavor and texture. (Approximately 120ml)

Cumin Seeds: Roasting for Enhanced Flavor

Lightly roasting the cumin seeds before adding them to the dough really wakes up their flavor. Just a minute or two in a dry pan is all it takes.

Oil: Selecting the Best Oil for Frying

I usually use vegetable oil or sunflower oil for frying. They have a neutral flavor and a high smoke point, which is important for getting that perfect crisp.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prepare the moong dal flour. Dry roast the moong dal until it turns golden brown. Let it cool completely, then grind it into a fine flour. Sieve it to remove any lumps.
2. Next, extract the coconut milk. Blend grated coconut with warm water, then strain it to get that creamy goodness.
3. In a mixing bowl, combine the rice flour, moong dal flour, cumin seeds, oil, and salt. Give it a good mix.
4. Now, gradually add the coconut milk to the dry ingredients, kneading it into a smooth dough. If the dough feels too dry, add a little water, a teaspoon at a time, until it comes together. It should be soft but not sticky.
5. Heat oil in a kadai (deep frying pan) over medium heat. Attach a star-shaped plate to your murukku press.
6. Press the dough into spiral shapes onto greased ladles, then gently slide them into the hot oil. Don’t overcrowd the pan!
7. Fry the murukku on medium heat until they turn golden brown and the bubbles start to reduce. This usually takes about 3-4 minutes per batch.
8. Remove the murukku from the oil and drain them on paper towels. Let them cool completely before storing them in an airtight container. Trust me, they’re hard to resist while they’re still warm!

Expert Tips

Here are a few things I’ve learned over the years to help you nail this recipe:

Achieving the Perfect Murukku Shape

The key is to apply even pressure on the murukku press. Practice makes perfect! If your spirals aren’t coming out right, adjust the pressure or the consistency of the dough.

Troubleshooting Dough Consistency

Too dry? Add a little water. Too sticky? Add a little rice flour. It’s all about finding that sweet spot.

Maintaining Oil Temperature for Crispy Murukku

The oil temperature is crucial. If it’s too hot, the murukku will burn on the outside and remain soft inside. If it’s too cold, they’ll absorb too much oil. Medium heat is your friend!

Ensuring Even Cooking

Flip the murukku halfway through frying to ensure they cook evenly on both sides.

Variations

Want to switch things up? Here are a few ideas:

Vegan Moong Dal Murukku

This recipe is naturally vegan! Just double-check your oil source.

Gluten-Free Moong Dal Murukku

This recipe is also naturally gluten-free, as it uses rice flour.

Spice Level Adjustments (Adding Chili Powder/Pepper)

My friend loves adding a pinch of chili powder or a dash of black pepper to the dough for a little kick. Feel free to experiment with your favorite spices!

Festival Adaptations (Diwali, Ganesh Chaturthi)

During Diwali, my family loves to make a huge batch of these and gift them to friends and neighbors. They’re also a popular offering during Ganesh Chaturthi.

Serving Suggestions

Murukku is fantastic on its own with a cup of chai. You can also serve it alongside other savory snacks like samosas or pakoras.

Storage Instructions

Store cooled murukku in an airtight container at room temperature for up to a week. They tend to lose their crispness over time, so it’s best to enjoy them fresh!

FAQs

Let’s answer some common questions:

What is the best way to grind moong dal for murukku?

Dry roasting the moong dal before grinding is essential for a good flavor and texture. Make sure it’s completely cooled before grinding.

Can I use a different type of flour besides rice flour?

You can experiment with other flours like sago flour or corn flour, but the texture will be different. Rice flour gives the most authentic result.

How do I prevent the murukku from absorbing too much oil?

Maintaining the correct oil temperature is key. Also, don’t overcrowd the pan.

What is the shelf life of homemade murukku?

Homemade murukku stays fresh for about a week when stored in an airtight container.

Can I make the dough ahead of time and store it?

You can make the dough a day ahead and store it in the refrigerator. Bring it to room temperature before pressing.

Enjoy making (and eating!) these delicious Moong Dal Murukku. Happy cooking!