Moong Dal Chakli Recipe | Moong Dal Murukku | Pasi Paruppu Murukku with detailed photo and video recipe. An easy and savoury crunchy evening snack recipe made with moong dal dough. The recipe is similar to any other deep-fried chakli or murukku snack, but just that it is made with split green gram flour. It can be an ideal replacement for traditional rice or urad dal-based chakli, making it a great snack for any festival.
Moong Dal Chakli Recipe | Moong Dal Murukku | Pasi Paruppu Murukku with step-by-step photo and video recipe. People across South India commonly make Chakli recipes for various reasons. They predominantly prepare it for festival celebrations or auspicious days. But eventually turns out to be an ultimate evening snack. One such simple and easy snack recipe is the moong dal chakli recipe.
Many consider Chakli recipes complex and requiring expertise with many ingredients. Traditional ones often involve soaking overnight, grinding, and extensive preparation. But I am not a big fan of those traditional recipes. It’s not that I don’t respect it, but it’s just not for me. Most of the chakli recipes I have posted till now are instant versions and do require very minimal preparation. Similarly, in this recipe, I have used an instant method with moong dal. Moong dal is pressure-cooked, and then the dough is prepared, adding rice flour. I personally like the taste of moong dal chakli, as it yields less crispy as compared to rice flour chakli.
Anyway, I would like to add some tips, suggestions and variations to the moong dal chakli recipe. Firstly, the dough for moong dal murukku is very critical. It needs to be soft and not too tight to achieve a nice shape. Moreover, less moisture ensures the chakli absorbs less oil while deep frying. Secondly, do not overcrowd the chakli while deep frying in the oil pan. Deep fry them in small batches to ensure even cooking. Lastly, to achieve crisper chakli, you can control the texture by adding more rice flour to the dough. As a matter of fact, you can also add maida or plain flour to make it crispier. Also, store these in an air-tight container for a longer shelf life with the crisp level maintained.
Finally, I wish to conclude by highlighting my other Evening Snacks Recipe Collection with this post of Moong dal chakli recipe. It includes recipes like kodubale, nippattu, ribbon pakoda, kara sev, spicy boondi, aloo bhujia, shankarpali, omapodi and thenkuzhal recipe. In addition, do visit my other related recipe collections, like,
- Vrat or Festival Recipes Collection
- No Onion, No Garlic Recipes Collection
- Indian Sweets Recipes Collection
About Moong Dal Chakli
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:
In many South Indian homes, the first batch of chakli never reaches the jar – it disappears straight from the frying pan. Children often compete to see who gets the longest unbroken spiral before it snaps.
Chef Tips for Moong Dal Chakli
Moong Dal Chakli is light, crispy, and full of flavour. Follow these tips to make it perfect every time.
- Soak properly – Soak moong dal until soft for a smooth and lump-free batter.
- Grind fine – Grind the dal with minimal water to keep the dough firm.
- Add butter – Use a small amount of butter for extra crispness and flavour.
- Shape evenly – Press spirals evenly for uniform cooking and appearance.
- Fry right – Fry on medium flame for even colour and crunchy texture.
Video Recipe
Recipe Card for Moong Dal Chakli
Moong Dal Chakli Recipe | Moong Dal Murukku | Pasi Paruppu Murukku
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
Instructions
- Firstly, rinse ½ cup of moong dal and put it in a pressure cooker.
- Add 1 cup of water and pressure cook for 3 whistles.
- Cool the dal and grind to a smooth paste.
- Transfer the moong dal paste to the large plate.
- Also add 2 cup rice flour, 2 tbsp butter, 2 tbsp sesame, pinch hing and 1 tsp salt.
- Crumble and mix well, making sure everything is well combined.
- Add water slowly and start to knead the dough.
- Knead to smooth and soft dough adding water as required.
- Now take the star mould and fix it to the chakli maker.
- Grease the chakli maker with some oil. This prevents the dough from sticking to the mould.
- Furthermore, make a cylindrical shape out of dough and place the dough inside the maker.
- Tighten the lid and start preparing chaklis.
- Press the chakli into the hot oil, keeping the flame on medium.0
- Flip the murukku and fry on medium flame till they turn crispy from both sides.
- Furthermore, drain over to remove excess oil.
- Finally, once cooled, enjoy Instant Moong Dal Chakli or store in an airtight container for 2 weeks.
Nutrition
How to Make Moong Dal Chakli with Step-by-step Photos
- Firstly, rinse ½ cup of moong dal and put it in a pressure cooker.
- Add 1 cup of water and pressure cook for 3 whistles.
- Cool the dal and grind to a smooth paste.
- Transfer the moong dal paste to the large plate.
- Also add 2 cup rice flour, 2 tbsp butter, 2 tbsp sesame, pinch hing and 1 tsp salt.
- Crumble and mix well, making sure everything is well combined.
- Add water slowly and start to knead the dough.
- Knead to smooth and soft dough adding water as required.
- Now take the star mould and fix it to the chakli maker.
- Grease the chakli maker with some oil. This prevents the dough from sticking to the mould.
- Furthermore, make a cylindrical shape out of dough and place the dough inside the maker.
- Tighten the lid and start preparing chaklis.
- Press the chakli into the hot oil, keeping the flame on medium.
- Flip the murukku and fry on medium flame till they turn crispy from both sides.
- Furthermore, drain over to remove excess oil.
- Finally, once cooled, enjoy Instant Moong Dal Chakli or store in an airtight container for 2 weeks.
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.