Pasiparuppu Murukku RecipePrep Time : 20 minutes | Cook Time : 25-30 minutesRecipe Category : SnackMakes 25-27 murukku(medium size mullu murukku)Ingredients
- Rice flour 2 cup
- Moongdal paste 3/4 cup*
- Butter 2 tsp
- Ajwain/omam 1/2 tsp
- Sesame seeds 1 tsp
- Chilli powder 1/2 tsp
- Salt as needed
- Oil for deep frying.
*For Moongdal Paste - Pressure cook 1/2 cup of moongdal/pasiparuppu with enough water(1/4" above dal) for 4 whistle, then drain the water (spare this protein water to make dough) and put in the blender and make to a smooth paste.
Then add the grounded moongdal paste, melted or butter at room temperature and mix well
And add the protein water little by little to make a smooth non sticky dough.
Heat oil in a kadai for deep frying, then grease murukku achu with oil and fill with it with enough dough, close it tightly.
While the oil get hot, shape the dough in to greased Ziploc or plate or ladle and when oil gets hot, drop the shaped murukku and fry in medium hot oil.
After a minute turn other side and fry till the hissing sound stops and murukku turns light golden color.
Once done remove from the oil and drain it in paper towel.
After cooling store the murukku in an air tight container. This murukku remains good for upto 2 weeks or more.