Recipe for Ragi Murukku Recipe made with ragi / finger millet flour. Crispy and delicious ragi murukku recipe with step by step pictures and video.
This recipe is in collaboration with Idhayam Mantra Oil
Here are the links to buy online
Ragi Flour
Idiyappam Rice Flour
Anodised Deep Fry Pan
About the wooden three hole murukku press – The murukku press you see in the video is available in vessel shops all over Tamilnadu. I am not sure about its availability in other places.
Here is the video of Ragi Murukku Recipe
Here is the recipe of Ragi Murukku Recipe
Grind the fried gram dal to a fine powder.
Add the fried gram dal to a sieve. Add in the ragi flour, idiyappam rice flour and the spices. Sieve. I have used store bought Idiyappam rice flour for making the murukku today. The rice flour gives a nice texture to the murukku.
Add in the sesame seeds and the butter. The little butter will make the murukkus crisp but not hard to bite. Do not add too much butter as adding a lot will make the murukku very soft and will disintegrate in oil when fried.
Add in water little by little and knead to form a soft yet pliable dough. The dough should be smooth and there should not be any cracks in the dough.
Form small logs and fill in the murukku press. I used the three hole mould for this murukku.
Heat oil until hot. Press the murukku dough from murukku press on a ladle and use the ladle to gently drop the murukku in hot oil.
Remove the murukkus from oil once the bubbles in the oil settles down. Store the murukkus in an air tight container for up-to 2 weeks.
Ragi Murukku Recipe
Recipe for Ragi Murukku Recipe made with ragi / finger millet flour. Crispy and delicious ragi murukku recipe with step by step pictures and video.
- Total Time: 40m
- Yield: 25-30 murukkus 1x
Ingredients
1/2 cup fried gram dal / pottukadalai
1.5 cups ragi flour
1/2 cup Idiyappam rice flour
1 teaspoon red chilli powder
3/4 teaspoon salt
1/4 teaspoon asafoetida
2 tablespoon white sesame seeds
1 tablespoon unsalted butter
Idhayam Mantra Groundnut Oil to deep fry
Instructions
Grind the fried gram dal to a fine powder. Add the fried gram dal to a sieve. Add in the ragi flour, idiyappam rice flour and the spices. Sieve.
Add in the sesame seeds and the butter. Add in water little by little and knead to form a soft yet pliable dough. The dough should be smooth and there should not be any cracks in the dough.
Form small logs and fill in the murukku press. I used the three hole mould for this murukku. Heat oil until hot. Press the murukku dough from murukku press on a ladle and use the ladle to gently drop the murukku in hot oil. Remove the murukkus from oil once the bubbles in the oil settles down. Store the murukkus in an air tight container for up-to 2 weeks.
- Prep Time: 10m
- Cook Time: 30m