Saturday, 2 November 2013

Pasiparuppu Murukku/Moong Dal Murukku - Easy Diwali Snacks

Wishing all my friends, readers a very Happy Diwali and a year filled with happiness, success and prosperity. Have a safe and wonderful Diwali….

Having said that the past couple of days I was so busy with shopping, cooking, meeting friends, prayers etc. could not find time to blog. I made lot of snacks and sweets of which I am going to share Pasiparuppu Murukku/Moong dal Murukku with you all. A very crispy, quick and easy murukku when you are really pressed on time.

Here’s how to make Pasiparuppu Murukku/Moongdal Murukku with step by step photos…

Moongdal Murukku/Pasi paruppu murukku

Ingredients

Rice flour
2 cups
Moong Dal
½ cup
Sesame seeds/Ellu
2 tsp
Cumin seeds/Jeeragam
1 tsp
Butter [melted]
1 ½  tbsp
Salt
As needed
Oil
For Frying
Preparation time: 10 minutes      
Cooking time:35 minutes
Makes: 30 to 35 murukkus

Method

Wash the moong dal, add 2 ½ cups of water and pressure cook the dal for 3 whistles or until really soft.  After the steam releases, mash the dal really well and let it cool.


In a wide vessel add rice flour, cooked moong dal, sesame seeds, cumin seeds, butter, salt and mix really well. Add required amount of water to make soft dough.


Grease the murukku press with oil and use thenkuzhal achhu or star achhu or achhu with many holes to make the murukku. I used the ones with many holes to make murukkus.

Heat oil in a kadai to fry the murukkus. Fill the murukku press with murukku dough and close it tightly.

Check if the oil is hot enough by dropping very small piece of dough, if it floats on top immediately with a sizzle then the oil is ready.

Press the murukkus on jalli karandi or clean ziplocks and transfer it to the oil, when using thenkuzhal or star achhu. I pressed the murukkus directly to the oil.


Cook the murukku on both sides until the “shh” sound stops. Remove it from oil and drain it on a paper towel.

After the murukkus cool down, transfer them to an air tight container.

Delicious, crispy and crunchy murukku is ready to be enjoyed.


Suggestions:
  • I have used both sesame seeds and cumin seeds, you can either use sesame seeds or cumin seeds. It is totally your choice.
  • Don’t add more butter then mentioned because the murukkus will become soggy.
  • You can make it little spicy by adding ½ tsp of crushed pepper powder.
  • When making in large quantities, cover the dough with damp cloth so that it will not get dry.


Thank you all for visiting my blog, please come back again for more delicious and authentic recipes of South India.

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18 comments:

  1. EXCELLENT APPEARANCE - SMOOTH EATABLE - THANKS FOR SHARING.

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  2. passiparuppu murukku looks so thin and crispy....my mom used to make this for evening snack

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  3. Lovely murukku .Seems to be very crispy and yummy.

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  4. Its an easy one, thanks for the recipe priya

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  5. excellent murukkus... looks so crunchy....

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  6. Really pasipparuppu murukku looks tempting and delicious!

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  7. Wow. Yummy.
    I will try these for sure.
    Thanks for sharing.

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  8. Yum to another version of murukku. Its lovely and cripsy.

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  9. Crispy, yummy and tempting murukku..

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  10. so crisp n light murukku, love it...

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  11. looking crispy.... i want it now...

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  12. Very crispy murukkus, love to the core, one of my favourite.

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  13. healthy one n u fried very well...

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  14. Happy Diwali dear, Sorry for my late wishes. Murruku is super crispy. Never tried with paasi paruppu :)

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  15. Crispy & crunchy murukku. Thanks for linking.

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Priya Anandakumar

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