Moong Dal Chips / Crispies | Split Moong Bean Crisps | Easy & Tasty Deep-Fried Snack Recipe
It is the time when I saw the snacks jar is empty, and loads of split moong beans from my grandpa's farm are waiting in my pantry, I thought of making some savoury snack and discovered this perfect combination to make Moong Dal crispies. Trust me, Guys! They are a big hit in my family and yup, loved by my kid too.
Crisps or Chips are a luxurious crispy savoury snack to enjoy with a cup of Indian Chai. The evenings of most Indian households are incomplete without the crispy savouries that are often served with a hot cup of tea. Though deep-fried snacks are not health-friendly, Moong Dal Chips are comparably healthy piling the health benefits of Moong Dal and Whole wheat. Despite getting savouries from the shop, preparing such Hygenic deep-fried savouries at home are appreciable as they keep well for more than 10 days when stored in an air-tight container.
The taste of the Moong Dal crispies would be spicy and addictive enough to munch on more, and more, and more. We can enjoy the Moong Dal crispies as such without any pairing dip aside. Nevertheless, they can be enjoyed with Tomato ketchup or green chutney as well.
Wanna get crispy Moong Dal Chips? Follow the tricks below:
- Roll the dough chunk as thin as possible. The thick chips may remain soft at the centre leaving crispiness only to the outer part. More thin the pieces, more crispy the chips would be.
- Roll the dough in the greased surface that makes it easy to handle.
- Fry over the low to medium flame until the bubbling has stopped fully. It takes about 3 to 4 minutes per batch, and once it is done, there would be no bubbles seen over the surface.
- Putting Moong dal in hot water lessen the time taken to get soaked. So, if you are in a jiffy, soak them in hot water for at least 20 minutes and make a start.
- Don't change the ratio of ingredients to effortlessly roll the dough as thin as possible and to get the exact taste of the super crispy Moong Dal Chips.
The Best about Moong Dal Crispies:
- It should be noted that the special taste of the Moong Dal crispies hailed from the star ingredient Moong Dal.
- As Whole wheat flour is used in the chips, the gluten bonds make the rolling job very easy.
- The rice flour and a little semolina guarantee the perfect crispiness of the Moong Dal Crispies.
- The cumin seeds and the hing takes care of the good digestion. You could add sesame seeds or ajwain seeds in the place of cumin seeds.
- The other spices like green chillies, red chilli powder and ginger -garlic paste would add the flavour as well as the needed heat wanted for the recipe.
Can the Moong Dal crispies be baked?
- Yes! You can.
- The moong dal crispies can be baked in the preheated oven at 180-degree Celcius for 20 to 25 minutes to get the baked chips. Or, you can bake them in the stovetop for 20 minutes as well.
- The thing is that baked chips are not so tasty as the deep-fried ones (my opinion! totally!). If you are highly health-conscious, then get them baked.
Furthermore, the dough can be rolled and cut into any desired shape. You can prick some holes using a fork before frying to get the flattened chips. My kid loved to pick up the puffed-ones, and so, I never pricked my chips. Make a big batch and enjoy the healthy snack for a week or so. Guys! Let's do it quickly.
A crispy, spicy and tasty savoury treat prepared with the moong dal paste, Whole wheat, Rice flour and other slathered bowl of spices.
Moong Dal Chips / Crispies
What to Use? [1 cup = 200 ml]
- Moong Dal/ Split Moong bean - 1/2 cup
- Whole wheat flour - 1 cup
- Rice flour - 1/4 cup
- Semolina/ Sooji - 1 tbsp
- Green chilly - 1
- Ginger - 1/2 inch piece
- Garlic - 8 cloves
- Turmeric powder- 1/4 tsp
- Red chilli powder - 1/2 tsp or adjust to taste
- Salt - 1/2 tsp or adjust to taste
- Hing / Asafoetida - a pinch
- Cumin seeds - 1 tsp
- Curry leaves - 1 tbsp (chopped)
- Water - 1/4 cup
- Oil - for deep fry + 1 tbsp (for making dough)
- Take Moong dal in a bowl, rinse it thoroughly and get it soaked in hot water for 30 minutes.
- Drain the water completely and grind along with ginger, garlic and green chilly without adding water.
- In a mixing bowl, add wheat flour, rice flour and semolina.
- Add in the salt, hing, turmeric powder, chilli powder, cumin seeds, curry leaves, oil and the ground moong dal paste.
- Mix well and knead into a soft dough adding water to it.
- Take a small portion and roll in a greased surface into a very thin disc.
- Cut into the desired shape and deep-fry them in hot oil until the bubbling ceases.
- Transfer them to a kitchen napkin to drip off excess oil and then store in a container to enjoy for a week or so.
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Step-by-Step Procedure with Pictures
How to Make?
- Rinse thoroughly taking half a cup of split moong bean in a bowl. Mine is the moong bean that I got from my grandpa's farm.
- Add the hot water to the moong dal.
- Soak the moong dal in hot water for 30 minutes. If using the water at room temperature, soak for an hour or more.
- Once soaked well, transfer to a colander and let it sit for a while to drip off excess water.
- Along with the moong dal, add ginger, garlic and green chilly and grind to a semi-coarse paste without adding any water.
- Scrape down the sides while grinding and the coarse paste is completely okay for this recipe.
- In a mixing bowl, add in a cup of whole wheat flour, a quarter cup of rice flour, and a tablespoon of semolina or Sooji or Rava. Make sure the added semolina is of fine-quality.
- Add in the spices like turmeric powder, red chilli powder, hing, cumin seeds and oil. Also, season with the needed salt.
- Add in the ground paste of moong dal.
- Mix well so that there are no lumps seen and the ingredients are well combined.
- Add a tablespoon of chopped curry leaves. They add tons of flavour and hence never dare to skip this herb.
- Add water to the mixture and start kneading. It requires 1/4 cup of water to make into a soft dough. Add a tablespoon less or more as per your requirement.
- Gather and Knead into a soft dough. The kneaded dough need not be rested for a while.
- Take a portion and start roll into a thin disc. Make sure the surface is well greased before rolling.
- Cut into the desired shape with a knife. I have used wavy blades for the zigzag corners. Prick some holes using a fork if you don't want the chips to get puffed up.
- Fry in a hot oil keeping the flame on low to medium. It takes at least 3 minutes to get crisp, and the bubbling would not be seen if the chips are done.
- Remove them to a kitchen tissue to get the excess oil absorbed.
- Store in an air-tight container and enjoy for 10 days. A hot cup of masala chai and the moong dal crispies with tomato ketchup! What else you need for a perfect evening?!
Video for "Moong Dal Chips / Crispies":
- The chips tend to puff up while frying. If you want flat chips, prick holes randomly with a fork before frying.
- Never change the proportion as each ingredient has its role in making the perfect Moong Dal chips.