Mung dal murukkus taste great and a change from the regular urad dal murukkus.
Melt in the mouth and leaves you munching more murukkus.
Enjoy with hot tea or any beverage.
Mung dal Murukku:
Mung dal(split yellow green gram) – 1 small cup.
Rice flour- 5 to 6 cups
Ghee or butter-1.5 -2 table spoons.
Cumin -1 spn
Sesame seeds-1 spn
Chilli powder as per taste.( I have used 1 spn)
Salt to taste.
Soak mung dal in about 2 cups of water for about 20 minutes.
Pressure cook for about 3-4 whistles and allow to cool.
Once it is warm mix it well and add in the salt, jeera, sesame, ajwain, chilli powder and butter.
Add the rice flour and mix it well into a dough.
Apply some oil inside the murukku press or mould.
Take a ball of dough and put it into the murukku press.
Now using the murukku press, prepare the murukkus directly into the hot oil and deep fry them on medium heat till golden brown.
Allow to cool and then store the murukkus in an airtight container.
You may keep the excess water from the cooked Mung dal aside and use if necessary while mixing the dough.
The quantity of rice flour needed may vary based on the quality of mung dal.