Mullu Murukku | Moong Dal Chakli
Mullu Murukku or Moong Dal Chakli is a savoury crunchy snack made using rice flour, moong dal flour and gram flour. It is commonly made during Diwali.
Equipment
- Chakli Press
Ingredients
- 2½ cups Rice Flour
- ½ cup Yellow Moong Dal Flour roasted and ground
- ½ cup Besan or Gram Flour
- 3 tbsp Butter
- 2 tsp Red Chilli Powder
- 2½ tsp White Sesame Seeds
- ¼ tsp Asafoetida or Hing
- Salt to taste
- Oil for deep frying
Instructions
- If you do not have moong dal flour, follow till step 3 to make moong dal flour. Heat a kadai, add moong dal and dry roast on low to medium flame till it slightly changes colour and turns aromatic.
- Cool the roasted moong dal and grind in mixer to a fine powder.
- Now sieve this flour.
- For making the chakli dough, add rice flour, moong dal flour and gram flour in a sieve and sieve it well so that there are no lumps.
- Now add salt, chilli powder, asafoetida, butter, sesame seeds and mix well.
- Knead this to a soft dough by adding water in small portions. You might roughly require 1.5 cups of water for this dough. Cover the dough and rest the dough for 5 minutes.
- For making chakli, use the star shaped disc in Chakli maker. Preferably use the 7 edges star shape as compared to 5.
- Take a large portion of the dough and fill it in the chakli maker.
- Now squeeze the chakli by moving around in concentric circles over the back of a ladle. Make sure to put continuous pressure else it will break in between. Seal the edges (start and end) by pinching it together, else it might open up while frying.
- Continue making some more chakli on the back of few more ladles. Heat the oil in Kadai in the meanwhile.
- Once the oil is hot, drop the chakli carefully in the oil by just immersing in oil. The chakli should automatically come off. Cook the chakli on medium flame. Do not disturb for sometime.
- After a minute or so, flip the chakli and cook the other side. You can flip the chakli there on for one or two times till the bubbles subside. The chakli is cooked as soon as you notice that the bubbles have subsided. Drain the chakli to a tissue paper.
- Continue making the remaining chakli in similar way.
- If you are using the 3 star disc, you can squeeze the dough onto a aluminium foil like this and then transfer to oil by using your hand.
- The 3 star chakli or murukku would like this.
Notes
- Make sure to dry roast the moong dal before you make the flour.
- Sieve all the flour to ensure that there are no lumps or impurities.
- Use the right amount of butter as specified in the recipe. If you use any less, the murukku or chakli would turn hard, and if it is in excess, chakli would absorb more oil.
- Use of chilli powder is optional, but gives the chakli a nice colour.
- Squeezing the chakli on back of ladle works great to retain the shape of chakli while transferring to oil. You could also squeeze on foil and then transfer into oil using hand.
- You can either use the single star and 3 star chakli disc for this recipe.
- Chakli is cooked as soon as the bubbles subside in the oil. Do note that the chakli would continue to change colour even after taking it out of the oil.
- Let the chakli cool completely, before you close it with the lid, else it might turn soggy.