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…

Other interesting Diwali Snacks that might be of your interest...

OmaPodi/Plain Sev

Aloo Bhujia/Potato Bhujia

Murukku/ThenKuzhal

Ullundhu Murukku/Urad Dal Murukku

Butter Murukku

PasiParuppu Murukku/Moondal Murukku

Kambu Murukku/Pearl Millet Murukku

Ragi Murukku/Kezhvaragu Maavu Murukku

Pottukadaalai Murukku/Friedgram Murukku

Coconut Milk Murukku

Ribbon Pakoda-1

Ribbon Pakoda-2

Ribbon Pakoda-3

Kara Bhoondhi

Kara Sev

Garlic KaraSev/PoonduKara Sev

Thattai

Ingredients

Rice flour/Arisi Maavu	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
Author: Priya Anandakumar

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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Until then I am signing off…