Moongdal Murukku/Pesarapappu Janthikalu

Moongdal r rich is proteins n good for health..i tried it out murukku with these pulses n the result was amazing...crispy n tasty moongdal murukkus r excellent snacks for kids...Also they r prefect for Diwali..

1 cup Split moong dal
2 cup Rice flour
1 cup Gram flour
1/2tsp Asafoetida powder
2tsp Butter
1tbsp Cumin seeds
2tsp Sesame seeds
Oil for frying
Salt

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 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..this 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 frying completely the 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...