Paruppu murukku recipe | Dal murukku recipe, Easy to make crispy paruppu murukku with full video and step-by-step pictures.
We have a lot of murukku varieties in Jeyashri’s kitchen. This one is very similar to the ulundu murukku recipe. But with the addition of green chili and other dals. It was very crisp and tasted very nice too.
Usually, we add either urad dal powder with rice flour and make Thenkuzhal. Or else we add pottukadalai flour with rice flour and make Pottukadalai murukku. The Traditional mullu murukku is made using, a mix of rice flour, moong dal flour, and chana dal flour. This paruppu murukku is made using store-bought rice flour. You can use idiyappam flour also.
If you can’t roast the dals and make them into a fine powder, you can make this easy dal murukku at home. In this method, we are cooking the dal in a pressure cooker. LAter we grind them along with green chilis and make the murukku dough. The murukku turned out very crispy and flavourful.
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Paruppu murukku recipe
Paruppu Murukku recipe | Dal murukku
Ingredients
- 1 cup rice flour I used store bought flour
- 2 tbsp yellow mong dal
- 1 tbsp chana dal
- 1 tbsp urad dal
- 1 tsp cumin seeds
- 2 green chilis
- 1 tbsp softened butter
- 2 pinches asafoetida
- Salt as needed
- Water as needed
Instructions
- In a bowl add the moong dal, chana dal, urad dal and add 1 cup of water.
- Pressure cook this for 6-7 whistles.
- You can soak the dal for 20 minutes so that it will get cooked fast.
- Once it is cooked take out and cool this completely.
- Add this to a mixie jar and add 2 green chilis. I felt I should have added 2 more chilis to get the spiciness.
- You can add red chili powder also instead of green chilis.
- Grind this into a fine paste, add water if needed.
- In a bowl add 1 cup of rice flour. I used store bought idiyappam flour.
- Add the ground dal and chili paste.
- Add the cumin seeds, salt, asafoetida and softened butter to this.
- Mix well and knead this into a smooth soft dough.
- Cover this and keep always.
- Heat oil for deep frying.
- I used thenkuzhal achu.
- Take a portion of dough and place it into the murukku press.
- Directly squeeze this into hot oil.
- Let this cook in medium flame.
- Fry on both sides.
- Once the oil sound subsides, take it out from the oil.
- Drain in the kitchen towel.
- Repeat this for the rest of the dough.
- Crispy paruppu murukku is ready.
- Store this in an airtight container.
Notes
2. The Paruppu murukku | dal murukku stays crispy in an airtight container for a week.
- In a bowl add the moong dal, chana dal, urad dal and add 1 cup of water.
- Pressure cook this for 6-7 whistles.
- You can soak the dal for 20 minutes so that it will get cooked fast.
- Once it is cooked take out and cool this completely.
- Add this to a mixie jar and add 2 green chilis. I felt I should have added 2 more chilis to get the spiciness.
- You can add red chili powder also instead of green chilis.
- Grind this into a fine paste, add water if needed.
- In a bowl add 1 cup of rice flour. I used store bought idiyappam flour.
- Add the ground dal and chili paste.
- Add the cumin seeds, salt, asafoetida and softened butter to this.
- Mix well and knead this into a smooth soft dough.
- Cover this and keep always.
- Heat oil for deep frying.
- I used thenkuzhal achu.
- Take a portion of dough and place it into the murukku press.
- Directly squeeze this into hot oil.
- Let this cook in medium flame.
- Fry on both sides.
- Once the oil sound subsides, take it out from the oil.
- Drain in the kitchen towel.
- Repeat this for the rest of the dough.
- Crispy paruppu murukku is ready.
- Store this in an airtight container.
