Step by Step pictures
Pesara Janthikalu
Rice flour - 1 cup
Moong Dal powder (green - 3/4 cup
Red Chili powder -1 tsp
Ajwain seeds - 1/4 tsp
Baking powder - 1/4 tsp
Sal to taste
Ghee - 2 tbsp
Oil for deep frying
Curry leave flakes - 1 tsp (I did't add)
Chakli mould for making the muruku
How to make the murukus
In a wide bowl, take the flours, red chili powder, salt, ajwain and ghee. Crumble well and slowly add water to make a soft dough. Cover it and let it rest for at least 15 mins.
Heat a kadai with oil for deep frying.
Divide the dough in equal balls and fill in the mould. Close and press out murukus on the spatula.
When the oil is hot, gently drop the murukus into the oil. Cook on low heat to make sure the muruku is cooked on both sides.
Drain on a kitchen towel
Notes:
The dough can be rested for over an hour, but 15 mins can be enough.
The ajwain can be crushed well so that it doesn't get struck in the nozzle.
I used one star press and pressed on the spatula that's used for frying.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 23
ANU says
very healthy murukku dear….
thanks for sharing…
Suja Manoj says
Crispy and yummy snack
divya says
Looks very tempting. Yum Yum.
Nivedhanams Sowmya says
that is a new one to me!!! so delicious and so crunchy!!
Pavani says
Pesara Janthikalu look so crunchy and delicious.
sushma says
Looks nice and crunchy...must be tasting good.
Chef Mireille says
look so nice and crunchy
kausers kitchen says
Crunchy,tasty and healthy snacks...
preeti garg says
Look Nice and crispy
Sreevalli E says
Nice muruku.. They look crunchy & crispy..
Priya says
Crunchy murukkus, i dont bother to munch some.
The Pumpkin Farm says
i had planned this version of rice + moong since diwali...since we dont find moon dal powder here, i know of a slightly different version, which is boiling split moong dal and then adding to rice flour and a bit of maida for strength. I will try to pick moon dal powder though from some place soon, u 've like always inspired me a lot 🙂
Suma Gandlur says
Any chaklis are welcome. 🙂
I use the boiled amd mashed moongdal to make chaklis. I guess using the green moong makes it more nutritious.
Padmajha PJ says
Never made anything like this before.But sure is crunchy....