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Moong Dal Chakli Recipe (Murukku)

Moong Dal Chakli

Moong Dal Chakli
Moong Dal Chakli also known as a murukku. It is a savory and crunchy treat made with a unique blend of cooked moong dal, maida, rice flour, and spices. This variation of the traditional chakli has a rich, earthy flavor from the moong dal, balanced by the lightness of rice flour and the subtle crispiness from maida. After mixing these ingredients with spices like cumin, sesame seeds, and a touch of asafoetida, the dough is shaped into spirals and deep-fried to golden perfection. The result is an irresistible snack that pairs wonderfully with a hot cup of chai and is ideal for festive occasions or as a quick bite anytime.
Chakli is a popular snack all throughout India, it is a crispy and delicious snack that is prepared for festival. Making Chaklis at home is a little time consuming but I promise it will turn out much better than the store-bought ones. It is perfect with a hot cup of Chai.
There are so many ways to make chakli like bhanjani chi chakli, rice flour chakli, etc…I used moong dal, rice flour and maida combination. It tastes so good and very similar to traditional bhajani chakli. Its soft and crispy…perfectly done, so delicious and addictive that you just can’t stop at one. Challi is also one of the most popular snack during Diwali.
Moong Dal Chakli

Ingredients:

• 2 cup Maida/All-purpose Flour
• ½ cup Rice Flour
• ½ cup Yellow Moong Dal
• 1 tsp Red Chili Powder
• 1 tsp Turmeric Powder
• 1-2 tsp Coriander Seeds Powder
• ½ tsp Hing
• 1 tbsp Sesame Seeds/Til
• ½ tsp Carom Seeds/Ajwain
• 2 tbsp Oil
• Salt
• Oil for Deep Frying

Method:

1. Rinse moong dal 2-3 times then pressure cooker it with 1 cup of water and cook until 2-3 whistles, keep aside and let it be cool down.
2. Take maida in a muslin cloth tie and put it in the small steel container (use pressure cooker container), cover it using plate then place it into the same pressure cooker and steam for 1-2 whistle and then let it be cool down.
3. Remove it from the cooker, break it using a spoon and then sieve the steamed maida using a fine strainer into the mixing bowl.
4. Now add rice flour, boiled moong dal, oil and all dry spices in it, mix well and make stiff but soft dough, use water as needed.
5. coat chakli mold with little oil, Use a star-shaped nozzle for the classic chakli shape. Insert the dough ball in the chakali mold.
6. Press the dough into spirals, forming individual chaklis. Keep the ends of each spiral slightly pressed together to prevent them from breaking during frying. Arrange chaklis on a tray or parchment paper covered with kitchen cloth. Use remaining dough to make more chakli.
7. Heat oil into the deep pan, gently drop 3-4 chaklis into the oil with slotted spoon  and deep fry the chaklis until golden brown  both the sides on medium flame. Fry all chaklis in small-small batches.
8. Place the fried chaklis on paper towel and let it be cool down completely, then store it into the airtight container.

Moong Dal Chakli

Tips:

• If you are using large pressure cooker use two container and steam dal and flour together in a separate container with stacked.
• If you don’t have chakli mold, then use icing or piping bags using star nozzle.
• Do not over fry chakli else it tastes burnt.Moong Dal Chakli

Moong Dal Chakli
 
Print
Prep time
20 mins
Cook time
10 mins
Total time
30 mins
 
Moong Dal Chakli also known as a murukku. Chakli is a popular snack all throughout India. Chakli is a crispy and delicious snack that is prepared for festival. Making Chaklis at home is a little time consuming but I promise it will turn out much better than the store-bought ones. It is perfect with a hot cup of Chai.
Author: Binjal Pandya
Recipe type: Snacks
Cuisine: Indian
Serves: 20-25
Ingredients
  • 2 cup Maida/All-purpose Flour
  • ½ cup Rice Flour
  • ½ cup Yellow Moong Dal
  • 1 tsp Red Chili Powder
  • ½ tsp Turmeric Powder
  • 1-2 tsp Coriander Seeds Powder
  • ½ tsp Hing
  • 1 tbsp Sesame Seeds/Til
  • ½ tsp Carom Seeds/Ajwain
  • 1 tbsp Oil
  • Salt
  • Oil for Deep Frying
Instructions
  1. Rinse moong dal 2-3 times then pressure cooker it with 1 cups of water and cook until 2-3 whistles, keep aside and let it be cool down.
  2. Take maida in a muslin cloth tie and put it in the small steel container (use pressure cooker container), cover it using plate then place it into the same pressure cooker and steam for 1-2 whistle and then let it be cool down.
  3. Remove it from the cooker, break it using a spoon and then sieve the steamed maida using a fine strainer into the mixing bowl.
  4. Now add rice flour, boiled moong dal, oil and all dry spices in it, mix well and make stiff but soft dough, use water as needed.
  5. coat chakli mold with little oil, Use a star-shaped nozzle for the classic chakli shape. Insert the dough ball in the chakali mold.
  6. Press the dough into spirals, forming individual chaklis. Keep the ends of each spiral slightly pressed together to prevent them from breaking during frying.
  7. Arrange chaklis on a tray or parchment paper covered with kitchen cloth. Use remaining dough to make more chakli.
  8. Heat oil into the deep pan, gently drop 3-4 chaklis into the oil and deep fry the chaklis until golden brown both the sides on medium flame. Fry all chaklis on small-small batches.
  9. Place the fried chaklis on paper towel and let it be cool down completely, then store it into the airtight container.
Notes
• If you are using large pressure cooker use two container and steam dal and flour together in a separate container with stacked.
• If you don't have chakli mold, then use icing or piping bags using star nozzle.
• Do not over fry chakli else it tastes brunt.
3.5.3251

Moong Dal Chakli Recipe (Murukku) was last modified: October 16th, 2024 by Binjal's VEG Kitchen

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10/16/2024   Binjal's VEG Kitchen
  Appetizers & Snacks     breakfast, Diwali recipes, festive, fried, indian, kids friendly, lentil, Snack, vegan
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2 Responses to “Moong Dal Chakli Recipe (Murukku)”

  1. Janani Rakesh Kumar / 27 Oct 2016 11:30am #

    The chakli looks soo yum! gorgeous shots binjal! loved it!

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    • Binjal's VEG Kitchen / 3 Nov 2016 5:33pm #

      Thanks Janani!

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