Moong Dal Chakli Recipe

Time and servings

Prep time	10 min
Cook time	30 min
Total time	40 min
Serves	1 box

Nutrition

Per box.

Nutrient	Amount
Calories	1824 kcal
Carbohydrates	322 g
Protein	48 g
Fat	36 g
Saturated fat	17 g
Cholesterol	60 mg
Sodium	2549 mg
Potassium	325 mg
Fiber	20 g
Sugar	2 g
Vitamin A	901 IU
Calcium	243 mg
Iron	7 mg

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About

Moong Dal Chakli, also known as Pasi Paruppu Murukku, is a crisp and light snack enjoyed during festive seasons. It uses moong dal and rice flour to create a soft dough that is shaped into spirals and deep-fried until golden. This recipe is simple and tasty, making it a popular choice for festivals like Krishna Janmashtami and Ganesh Chaturthi. The use of moong dal instead of urad dal gives it a lighter texture and bright golden colour. In South India, it is considered a premium version of chakli, often shared with friends and family. The combination of moong dal and rice flour adds a subtle nutty flavour that pairs well with tea. This snack stands out for its unique taste and appealing look. It can also be served as an accompaniment to rice meals. Its crispness and lightness make it suitable for all ages. The moong dal makes it gentle on the stomach and easy to digest. Many enjoy it as a simple evening snack when craving something crunchy. It stays fresh for days when stored in an airtight container. The spiral shape makes it visually inviting on any festive platter. Making it at home is quick once the dough is prepared. The flavour deepens as it cools, giving each bite a satisfying crunch. Families often prepare it in bulk for celebrations and sharing. Fun Fact:

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Ingredients

• ½ cup moong dal
• 1 cup water
• 2 cup rice flour
• 2 tbsp butter
• 2 tbsp sesame
• pinch hing
• 1 tsp salt
• oil (for frying)

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Instructions

1. Firstly, rinse ½ cup of moong dal and put it in a pressure cooker.
2. Add 1 cup of water and pressure cook for 3 whistles.
3. Cool the dal and grind to a smooth paste.
4. Transfer the moong dal paste to the large plate.
5. Also add 2 cup rice flour, 2 tbsp butter, 2 tbsp sesame, pinch hing and 1 tsp salt.
6. Crumble and mix well, making sure everything is well combined.
7. Add water slowly and start to knead the dough.
8. Knead to smooth and soft dough adding water as required.
9. Now take the star mould and fix it to the chakli maker.
10. Grease the chakli maker with some oil. This prevents the dough from sticking to the mould.
11. Furthermore, make a cylindrical shape out of dough and place the dough inside the maker.
12. Tighten the lid and start preparing chaklis.
13. Press the chakli into the hot oil, keeping the flame on medium.0
14. Flip the murukku and fry on medium flame till they turn crispy from both sides.
15. Furthermore, drain over to remove excess oil.
16. Finally, once cooled, enjoy Instant Moong Dal Chakli or store in an airtight container for 2 weeks.

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Step-by-step

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Video

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Tips

Moong Dal Chakli is light, crispy, and full of flavour. Follow these tips to make it perfect every time.

1. Soak properly – Soak moong dal until soft for a smooth and lump-free batter.
2. Grind fine – Grind the dal with minimal water to keep the dough firm.
3. Add butter – Use a small amount of butter for extra crispness and flavour.
4. Shape evenly – Press spirals evenly for uniform cooking and appearance.
5. Fry right – Fry on medium flame for even colour and crunchy texture.

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Notes

• Firstly, adding butter makes the chakli soft and crispy. Make sure not to skip it.
• Also, do not overcrowd the murukku while frying, as it will not fry uniformly.
• Additionally, you can replace sesame with jeera or black sesame for variation in flavour.
• Finally, the Instant Moong Dal Chakli can also be prepared in a spiral shape.