Roasted Namkeen | Hurigaalu | How to make Hurigaalu

roasted namkeen hurigaalu

On a rainy or cold day, a snack you would like to savor would be hurigaalu. It is a type of roasted namkeen and a healthy and tasty food native to Karnataka. If you want to munch a snack as a side dish or after eating a sweet food, hurigaalu, again, would be a fine choice. The combination of pulses and other in hurigaalu or roasted namkeen make it a delight to relish.

Hurigaalu is generally available in bakeries in Karnataka. The homemade namkeen would be a better choice, as it will be fresher and you can prepare it to your taste needs. Another reason you would like to know how to make hurigaalu at home is it is quite easy to make.

What gives the hurigaalu its fine taste? In the hurigaalu recipe a variety of pulses, legumes or lentils and other ingredients like hing, roasted gram dal, groundnut and copra cast a magic on the taste buds!

Dry-fry flaxseed and add it to hurigaalu to make it more nutritious and tastier.

The steps to make hurigaalu or roasted namkeen are few and simple. The only step that takes some time and effort is the one where you have to dry-fry the pulses.

Store hurigaalu in an air-tight container, preferably in a steel box or glass bottle as such utensils are preferred over plastic from the health view.

Relish this snack with a cup of fresh coffee or tea.

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1-and-1/2 cups


1. Moong whole, hesaru kaalu, mung, green gram, pachai payaru or pesalu 1/4 cup
2. Black-eyed pea, alasandi kaalu, bobbarlu, karamani, lobia or alasandalu 1/4 cup
3. Brown chickpea, kadale kaalu, kala chana, kondai kadalai or senagalu 1/4 cup
4. Groundnut or peanut 1/4 cup
5. Roasted gram dal or huri gadale 2 tablespoons
6. Dry coconut or copra slivers 1/4 cup
7. Hing or asafoetida 1/8 teaspoon
8. Red chili powder 1 teaspoon or to taste
9. Maida or all purpose flour 1 teaspoon
10. Salt to taste

How to make Roasted Namkeen or Hurigaalu?

roasted namkeen hurigaalu video

1. Clean each of the first-five items in the ingredients table, separately.
2. Wash each of the first-four items in the ingredients table, separately.

Soak in about 1/2-cup of water and let it stand overnight or for 6-7 hours.

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3. Strain each item. Let each of them stand for about 5 minutes.

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Shake the strainer to remove the extra water.
4. Spread the items on a cotton cloth for 1-2 hours to dry.

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You can dry for less time. However, the frying time will be more.

Do not allow to dry for a longer period, because the roasted namkeen or hurigaalu will be difficult to bite.
5. Add a teaspoon of water to hing and mix.

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6. Heat a thick-bottom kadai.

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Do not use a non-stick utensil, as its surface coating would be damaged.
Do not fry on high flame, because the pulses may not become crispy or if they become crispy they will lose the same rapidly.

Set flame to low.

Dry fry moong-whole till it does not stick to the base.

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Set flame to medium.

Fry till the moong starts to crack or till you hear the moong movement sound.

Set flame to low.

Fry till the moong becomes crispy.

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How to test for crispiness?

Hear the sound while frying. If the sound is like the same you get while frying dried moong, it is crispy.


Pick a moong and bite it. Repeat this process for another moong or two. If, in each case, the inside of the moong is not soft, then it is crispy.

Transfer to a plate.

Sprinkle little water on the kadai and wipe it with a cloth, after frying each pulse. Take care not to touch the kadai, with bare fingers or hand, as the kadai will be hot.

Repeat this Step for other pulses.

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8. Dry fry roasted gram dal till it becomes hot. Keep aside in a separate plate.

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9. Fry dry coconut, till these become hot, to remove any moisture.

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Add to the roasted gram dal.
10. Add maida, chili powder and salt to the hing-water bowl.

Add water and make a thick paste.

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11. Add the paste to the fried pulses and mix.

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Taste a few pulses and adjust the chili powder and salt. After the pulses dry, the saltiness will reduce slightly.

Spread on a plate.

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Keep aside for about 15 minutes.
12. Add the pulses to the kadai and fry on a low flame till these become crispy.

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Switch-off the stove.

Add roasted gram dal and coconut.


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Roasted namkeen or hurigaalu is ready.

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TIPS Roasted namkeen or hurigaalu
1. Do not fry the pulses immediately after mixing them with the paste, because the outer skin of the pulses may get separated.
2. Store the hurigaalu only after it cools down completely.

The hurigaalu will remain in good condition for 8-9 weeks.
3. You can add turmeric to the paste to give the hurigaalu a different color and for the health benefits of turmeric.

You can add lemon juice to the paste to make the hurigaalu sour.
4. Add moth whole / haricot / dew bean /madake kalu, following the same procedure used for whole moong, to make the roasted namkeen more nutritious.