Authentic Munjalu Recipe- Sweet Dal Dumplings in Rice Flour Shells

Last Updated on 2 months by Neha Deshmukh

Authentic Munjalu Recipe – Sweet Dal Dumplings in Rice Flour Shells

Hey everyone! Today, I’m so excited to share a recipe that’s been a family favorite for generations – Munjalu! These sweet dal dumplings, encased in a delicate rice flour shell, are a true taste of home. I remember helping my grandmother make these during festival season, and the aroma alone brings back such warm memories. They’re a little bit of work, but trust me, every bite is so worth it.

Why You’ll Love This Recipe

Munjalu are a delightful blend of textures and flavors. You get the soft, sweet filling of chana dal, beautifully complemented by the slightly crisp, neutral rice flour coating. They’re perfect as a festive treat, a sweet snack with your evening chai, or even a unique dessert. Plus, they’re naturally gluten-free! If you’re looking for something a little different and deeply satisfying, you absolutely have to try these.

Ingredients

Here’s what you’ll need to make these delicious Munjalu:

• 2 cups Rice flour (approximately 240g)
• 1 cup Milk (240ml)
• 1.5 tbsp Sugar (21g)
• 0.25 tsp Salt (1.5g)
• Ghee for greasing
• Oil for deep frying
• 1 cup Chana dal (split chickpeas, approximately 200g)
• 1 cup Sugar or Jaggery (200g – adjust to your sweetness preference)
• 0.5 tsp Cardamom powder (2.5g)
• Pinch of Salt

Ingredient Notes

Let’s talk ingredients! A few things will really make a difference in your Munjalu:

• Chana Dal: This is the star of the filling! Make sure you use good quality chana dal for the best flavor and texture. Soaking it for 30 minutes before cooking can help it cook faster.
• Rice Flour: I prefer using finely ground rice flour for a smoother dough. You can find this at most Indian grocery stores.
• Cardamom: Don’t skimp on the cardamom! It adds such a lovely fragrance and warmth to the filling. Freshly ground cardamom is always best, if you can.
• Sugar vs. Jaggery: This is where things get interesting! Traditionally, Munjalu are made with jaggery, which gives them a beautiful caramel-like flavor. But sugar works perfectly well too, especially if you prefer a cleaner sweetness. My family actually prefers a mix of both – half sugar, half jaggery!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the rice dough. In a pot, boil the milk. Add the sugar and salt, stirring until everything is dissolved.
2. Now, gradually mix in the rice flour, stirring constantly to avoid lumps. It will start to come together into a dough.
3. Once it forms a dough, cover it and let it rest for about 30 minutes. This allows the flour to hydrate and makes the dough easier to work with.
4. While the dough rests, let’s prepare the dal filling. Pressure cook the chana dal with enough water (about 2 cups) for 3 whistles.
5. Drain the cooked dal and transfer it to a pan. Add the sugar (or jaggery) and cook over medium heat until the mixture thickens.
6. Mash the dal mixture well into a smooth paste. Mix in the cardamom powder and a pinch of salt. Let it cool completely.
7. Now for the fun part – assembling the Munjalu! Grease your hands with ghee. This prevents the dough from sticking.
8. Take a small portion of the rice dough and flatten it into a circle. Place a small ball of the dal filling in the center.
9. Carefully seal the dough around the filling, forming a round dumpling. Repeat until all the dough and filling are used.
10. Heat oil in a deep pan over medium heat. Carefully fry 4-5 dumplings at a time until they are golden brown and crisp.
11. Remove the Munjalu and place them on a paper towel-lined plate to drain excess oil.

Expert Tips

• Dough Consistency: The rice dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more rice flour. If it’s too dry, add a teaspoon of milk at a time.
• Frying Temperature: Maintaining the right oil temperature is key. If the oil is too hot, the Munjalu will brown quickly on the outside but remain uncooked inside. If it’s too cold, they’ll absorb too much oil.
• Sealing the Dumplings: Make sure to seal the dumplings tightly to prevent the filling from leaking out during frying.

Variations

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

• Vegan Adaptation: Use plant-based milk (like almond or soy milk) and a vegan ghee alternative.
• Gluten-Free: This recipe is naturally gluten-free, but always double-check your rice flour to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level: If you love a little extra warmth, increase the amount of cardamom powder to ¾ tsp or even 1 tsp.
• Festival Adaptations: Munjalu are traditionally made during festivals like Ganesh Chaturthi and Diwali in many parts of India. Some families also make them for special occasions like weddings.

Serving Suggestions

Munjalu are best served warm, straight from the fryer! They’re delicious on their own, or you can pair them with a cup of masala chai. They also make a lovely addition to a festive platter.

Storage Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week, but they might lose a little of their crispness.

FAQs

Let’s answer some common questions:

• What is Munjalu and where does it originate from? Munjalu are a traditional Indian sweet, originating from Maharashtra and surrounding regions. They’re essentially sweet dal dumplings coated in rice flour and deep-fried.
• Can I make the dal filling ahead of time? Absolutely! You can make the dal filling a day or two in advance and store it in the refrigerator. This will save you time when you’re ready to assemble the Munjalu.
• What type of oil is best for frying Munjalu? I recommend using a neutral-flavored oil with a high smoke point, like vegetable oil, canola oil, or sunflower oil.
• How do I prevent the rice dough from cracking? Resting the dough for 30 minutes is crucial. Also, greasing your hands well before shaping the dumplings will help prevent cracking.
• Can I bake Munjalu instead of frying? While traditionally fried, you can try baking them! Preheat your oven to 180°C (350°F) and bake for 20-25 minutes, flipping halfway through. They won’t be as crispy as the fried version, but it’s a healthier alternative.

Enjoy making these delightful Munjalu! I hope they bring as much joy to your kitchen as they do to mine. Let me know how they turn out in the comments below!