Murrukku / Moong Dal Chakli
2 cups rice flour (I used store bought ‘idiappam podi’)
1 cup moong dal paste (½ cup yellow moong dal)
½ tsp chili powder
1 tsp cumin seeds OR ajwain
1-2 tbsp sesame seeds
2 pinch asfoetida
1 tbsp ghee or butter
Salt to taste
Oil for deep frying
Clean and cook moong dal with 1 ½ cups water in a pressure cooker for 2 whistles or until cooked very soft.
If there is water left, drain and keep aside.
Whisk the dal until smooth or use grinder.
Add flour, chili powder, asfoetida, sesame seeds, salt and ghee in a large bowl.
Rub the ghee into the flour with your fingers until mixed.
Add moong dal paste (warm or cold) and make dough like chapathi dough. Use the kept aside water or regular water.
Rub some oil inside the chakli/murukku press. Place some dough inside and press the dough to get the required shape onto a wax paper or aluminum foil.
Heat oil and slowly transfer the murukku into the oil. Fry on medium flame, don’t brown.
Cool completely and store leftover in an airtight container.