Tuesday, October 23, 2018

Ragi Murukku | Kezhvaragu Murukku | Murukku Recipe

Ragi Murukku, a delicious savory snack made from the finger millet flour. Last diwali itself, i had seen this murukku recipe from few fellow bloggers and immediately noted down the recipe in my todo draft to give it a try sometime. At last, few weeks before i tried this murukku for the first time, glad that i gave  it a try, it was so cripsy and tasty in its own way. I'm not gonna lie that it tastes as good as rice murukku, surely there is a difference in taste because of finger millet flour, but i can say it was way more tastier than i would expected, definitely worth giving a try if you're looking for some murukku recipe made from millets. With all being said, we both finished off this murukku within a couple of days :-) , now you can understand how it was. 
Here in this recipe, i have used the star shaped disc for the murukku press, but you can use whatever you like, even if you can't make the circles neatly, just squeeze them randomly like butter murukku , it's home made so shape doesn't matter right?? Ok, now let's see how to make this yummy ragi murukku. 
Other murukku recipe are
Mullu Murukku
Daliya/Pottukadalai Murukku


Ragi Murukku | Kezhvaragu Murukku | Murukku Recipe

Preparation Time : 10 mins | Cooking Time : 20 minsMakes : 12 to 15 
Recipe Category: Snacks | Recipe Cuisine: Indian
Ingredients
Ragi flour - 1/2 cup
Rice flour - 1/4 cup
Gram flour/Besan - 2 tbsp
Butter - 1 tbsp
Salt - to taste
White sesame seed - 1/2 tsp
Water - as needed
Oil- for frying

Procedure
First put all the flour(ragi,rice & gram) into the sieve and sieve it once, then add the salt and sesame seed and mix it well.Next add the melted butter into the flour and mix it thoroughly with your hand, then add the water and make the soft dough.Use the star shape disc in the murukku press and fill the press with the dough.Squeeze the dough into concentric circles on small plate or flat laddle, heat the oil for frying and drop the murukku into oil gently.Cook till the "shh" sound stops. Remove from the oil and drain it on tissue paper. Once it completely cooled, put it in air tight container.Tasty and crunchy murukku is ready.
Notes:
  • Since the murukku dough is already dark in color,it's hard to find when it's done, so make sure to remove from the oil when the "shh" sound stops, otherwise it's easily burned.
  • If the dough breaks when you squeeze, add little extra water into the dough, knead it well and then use it again.
  • Instead of besan/gram flour, you can use the pottukadalai flour too.
  • Instead of white sesame seed, black can also be used,since the murukku is already dark, i have used the white sesame seeds.

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