|1 cup||Split moong dal|
|2 cup||Rice flour|
|1 cup||Gram flour|
|½ tsp||Asafoetida powder|
|1 T||Cumin seeds|
|2 tsp||Sesame seeds|
|Oil for frying|
Pressure cook the split moong dal upto 3 whistles…take off from the cooker n let them cool…sieve both rice flour n gram flour together n keep aside…now grind nicely the pressure cooked moong dal with a food processor with 1/4 cup of water..it should be very soft n without any dal pieces..add this moongdal grounded paste along with the sieved rice n gram flour…add asafoetida powder, cumin seeds, sesame seeds as well as butter…add salt as per taste to the flour mixture n mix everything well n knead as a dough..if u need water just sprinkle, mostly u will sprinkle not even one fourth cup of water..dough will be slightly sticky..Use a Murukku press with star nozzle or plate,take a small portion of the dough,squeeze out in a greased flat plate r in a greased Jallikarandi , once the oil is hot, add the squeezed murukku . Fry until its golden brown and drain excess oil by placing them over a paper towel..
Moongdal murukkus r ready…Cool completely and store in an air -tight container.
Always try a small sample before making entire dough,After frying the first batch, taste them..add salt if needed..
Oil should be hot while frying murukkus else they will be soggy
When the murukkus r fried, they will start floating n the oil will stop completely bubbling..at this stage take out the murukkus else they wont be crispy if u take them out before…