Hurigalu | Hurgalu Recipe | Mysore Style snack
Hurigalu is one of the healthiest snacks, and it is the only oilless snack I know. Though preparing the hurigalu takes long time, it is worth doing at home. The one we buy from stores may not be Gluten free since most of them contain maida, but if we do it at home, it will be gluten free (if asafoetida is not used), tastes better and is more healthy. You can make with mixed lentils or with single variety of lentils.
My mother’s signature dish is this hurigalu.
Ingredients for making hurigalu:
- ½ cup Mung beans/ green gram whole
- ¼ cup horse gram
- ¼ cup moth beans/madiki kaalu
- ¼ Whole chana/chickpeas
- 3/4 tsp to 1 tsp salt
- 1 tsp red chilli powder
- ⅛ tsp asafoetida
- 1 1/2 to 2 TBSP water
Method:
Please watch the video for tips and instruction in Kannada
- Wash and soak all the beans separately with enough water, overnight is recommended.
- Next morning drain the water and spread the beans on the towel. Each one separately.
- Leave it for 3 to 4 hours.
- First keep the thick bottom pan/kadai on medium low heat, warm the dried coconut slices and transfer it onto a plate.
- Now dry roast each legumes/lentils separately until it and cracks and regains its original shape.
- (eat one to check)
- Once roasting is done, transfer all roasted lentils to a big plate and prepare the kahara.
- Mix hing and salt in 2 tsp water, allow the salt to dissolve completely.
- Then add red chilli powder and make it semi solid paste. I added 4 ½ to 5 tsp water to get the desired consistency.
- Pour this paste on the lentils and mix it using the hand ( don’t forget to wash your hand later)
- Leave it for 5 to 10 minutes.
- Then warm it again in a thick bottom pan by adding the remaining ingredients(peanuts, coconut and hurigadale) on medium heat .
- Turn off the heat and allow it to cool. Taste one, and if it is not crisp, roast it again till it becomes warm .
- Hurigalu is ready to eat. Store it in a airtight container.
