¼ tsp Asafoetida (I used solid asafoetida dissolved in water)
Oil to deep fry
Steps:
Measure moong dal and wash it once firstly.
Then add 1 cup water and pressure cook directly in a small pressure cooker for 2-3 whistles in medium flame.
Once done, let pressure release naturally. After that, mash smoothly immediately.
I used my sauce whisk, you can use a potato masher or even give it a grind in mixie once cooled.
Then take a mixing bowl. Place all the ingredients in it except oil.
Mix well firstly. After that, add water little by little and make a smooth, pliable, soft dough.
Take murukku press with star shaped hole.
Fill it with dough. Meanwhile, you can heat oil in a kadai.
You can choose to directly squeeze murukku in oil. Or, grease few ladles and squeeze murukku over it.
Do not layer too much, squeeze so that it's not over lapping too much.
Invert gently into hot oil. Once bubble reduce, flip and cook.
Let the bubble sound reduce totally. Drain from oil and place over paper towels.
Repeat to finish. Cool down completely before storing in airtight container.
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