Dalia Murukku

My mom gave this recipe for murukkus with dalia (putnala pappu); I made them for Diwali and they turned out super crunchy and delicious. They are very quick & easy to make too.

Dalia Murukku
My mom gave this recipe for murukkus with dalia (putnala pappu); I made them for Diwali and they turned out super crunchy and delicious. They are very quick & easy to make too. Aside from being very addictive, these are super crunchy; so if you want a little bit less crunchy reduce the amount of ric...

Dalia Murukku

Summary

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  • Coursesnack
  • Cuisineandhra
  • Cooking TimePTNaNHNaNM
  • Preparation Time10 minutesPT0H10M

Ingredients

Dalia (Putnala pappu/ Roasted chana dal)
1 cup
Rice Flour
3 cups
Sesame seeds
2tbsps
Ground Cumin
2tbsps
Red chili powder (or more if you want spicy murukkus)
2tsps
Salt
1-2 tsps
Hot Oil (or ghee for a non-vegan version)
3tbsps

Steps

  1. Update 10/23: Grind dalia to a fine powder. Thanks Pari for pointing this out.
  2. Mix all the ingredients; add about 1-2 cups of water to bind everything together and form a dough similar to puri dough.
  3. Heat about 2 cups of oil in a kadai. Make small lemon size balls and put them in the murukku press; press directly in the hot oil in a circular pattern to get round interlocked murukku. Fry on medium flame till the dough turns golden brown, about 2 minutes. Using a slotted spoon flip and cook on the other side for another minute or until it gets golden. Remove on to a paper towel. Repeat with rest of the dough.
Aside from being very addictive, these are super crunchy; so if you want a little bit less crunchy reduce the amount of rice flour. They keep good in a airtight container for at least 2 weeks.
Dalia Murukku
Dalia Murukku
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