Monday, 28 October 2013

Pasiparuppu Murukku

Normal murukku with besan and rice flour is addictive by itself. But with moong dal, I was very much tempted to try this recipe from Gayathri's site. The murukku was simply delicious and addictive. This keeps well for more than a week and we snacked on it several times a day.

Recipe source - Gayathri's cookspot
Rice Flour-2cups
Yellow Split Moong Dhal-1/2cup
Salt-to taste
Butter-1 1/2tbs
Sesame Seeds-3tbs
Pepper Powder-1tsp (adjust according to taste)
Oil-To Deep Fry

1. Wash and soak dhal for 30 minutes.
2. Pressure cook with 1 cup of water for 2 minutes.
3. Open the lid and mash the dhal until mushy.
4. In a bowl, add rice flour, dhal mixture, salt, sesame seeds, pepper powder and butter and mix well.
5. You will get a crumbly mixture.
6. Boil water and add it little by little until you get a soft dough.
7. Use the single-star plate in the murukku press.
8. Fill it with the dough.
9. On the back of a ladle, press out murukku into a spiral.
10. Heat oil and add the pressed out murukku.
11. Fry until golden and the sizzling has stopped.
12. Transfer to a plate and allow it to cool.
13. Store in an air tight jar.
Verdict A must try in place of the regular murukku. It consumes a little more oil than the besan-rice flour variety.

priya's signature image at photobucket

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