Moong Dal Muruku/Chakkli/Payatham Paruppu Muruku

Murukku is our all-time favorite snack. Previously i used to make them often, since kuttu loves to take them for his school snack box. But now with the little one, i m not able to find time to make them at home. Recently, i found 2 packets of moong dal flour in my freezer, i made some ladoos and with the remaining flour made some crunchy muruku. They turned out pretty well. The little one, keeps pointing to the container, asking for more!!!!


1 cup Rice Flour
3/4 Cup Moong Dal Flour
1/4 Cup Besan/Gram Flour
50gms Butter, @ room temperature
1 cup Warm water
1/4 tsp hing/asafoetida
1 tsp cumin seeds/jeera
1/2tsp – 3/4 tsp salt (or to taste)
Oil for deep frying


  • Dry roast all three flours separately and in a wide bowl, whisk them together to mix evenly. 
  • Add salt  and hing to the warm water and mix well.Add cumin/jeera to the flour mix. Add butter to the flour mix and combine together. 
  • Now add salt-hing mixed warm water to this and slowly make a dough. Do not add all the water at the same time.  Add little by little. You might not require the whole cup.
  • The dough should be soft and pilable and loose enough to be pressed through the murukku/chakkli press. Keep the dough covered until use.  
  • Heat oil in a wide kadai/pan for deep frying. Divide the dough into 3 parts.  Take one part of the dough.  Knead well by sprinkling little warm water and put it in the murukku/chakkli press. 
  • I used the 3 – holed mould. You can even use single star mould.
  • Press the dough into the hot oil making small swirls. If you are not comfortable to press in the oil directly,  then press murukku at the back of slotted ladddle and drop it in the oil.
  • Turn the murukku using a slotted spoon after a minute. When the sizzle seizes, take it out using slotted spoon, and drain on a kitchen towel. Repeat the same with the rest of the dough. 
  • When the murukku/Chakkli cooled completely,  transfer it to an air-tight container. 

  • The Dough tends to go dry, if rested for long. So act quick after making the dough. If it goes dry, sprinkle warm water to the dough and knead well to make it soft. Take care not use more water, just sprinkle.
  • Remove the Murukku from oil, once the sizzle seizes or else the murukku might turn dark-brown.  
  • You can add white sesame seeds instead of cumin/jeera. You can even add some crushed garlic/crushed pepper for an extra zing. if using garlic use 2-3 small pods  made as a paste. If using pepper, use 1/2 tsp of it.