This murukku i made especially for my lil fella Bala. He loved the moong flour murukku, but found it a bit difficult to hold the swirly snack, he prefered broken pieces than a whole muruku. So, i made these thool muruku/broken murukku for him to enjoy. He was so after the muruku dabba/box, it vanished in a week. The elder one was a bit hesitant to try these, since he thought they were burnt muruku!!! 🙁 Had to explain a lot to make him try,though he liked the taste, he preferred the white murukku for the obvious reason.
1 Cup Ragi flour
½ cup Rice flour
¾ Cup cooked moong dal
1 tablespoon white sesame seeds
2 tablespoon butter
¾ teaspoon salt (or to taste)
¼ teaspoon hing
1 Cup of warm water
Oil for Deep Frying the Murukku
- Pressure Cook a Cup of Moong dal with 1.5 Cups of water until soft. It should be really soft. This cooked moong dal is going to give moisture to the murukku so, make it really soft.
- Once the pressure releases, Take the given measurement separately in a large bowl, add ragi flour and rice flour, salt, white sesamed seeds, butter and hing.
- Mix well to resemble a coarse mixture. Now add Warm water little by little and make a soft dough.
- Heat oil in a wide kadai/pan for deep frying. Divide the dough into 4 parts. Take one part of the dough. Knead well 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.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.