Every year I post few snacks and sweet recipes for Diwali. This year, I have started with Ragi murukku. This is yet another delicious addition to my collection of South Indian Murukku Recipes. Though the color is a bit unappealing, ragi murukku is very crispy and tastes delicious. Today we will learn how to make Finger millet (kezvaragu in Tamil- ragi in Kannada-madua in Hindi) murukku following this easy recipe with step wise pictures.
Get fresh roasted gram dal (pottukadalai) and powder it finely. We need 1/4 cup of roasted gram dal flour.
Dry roast finger millet flour/ragi until hot to touch. Remove from heat. Do not over roast it.
In a large bowl, mix together ragi flour, rice flour, roasted gram flour, butter, hing, chilli powder, sesame seeds and salt together.
Mix well with your finger tips without adding water.
Then add water little at a time and make a soft and pliable dough. (to give you an idea – I added 1 cup minus 3 tbsps of water). The quantity of water will change according to the quality of flour. Taste the dough to check for salt.
Add 1 tsp of hot oil to the dough and mix well. Grease the murukku maker with oil or a little butter. You can use the disc with 3 holes or the single star disc. I have used the single star disc.
Take a portion of murukku dough, form it into a log shape, then place it inside the murukku press and press it in a circular motion to form murukkus as seen in the picture below. You can directly press into the oil or you can press it on greased ladle or small plate as shown below. (Tips – if the murukku dough breaks while pressing through the murukku maker, the dough is a little dry. You may add few tsp of water, mix the dough well and continue).
Heat oil in a kadai, once the oil is hot, reduce the heat to medium. To check if the oil is hot, add a small bit of dough into the hot oil, if it raises to the surface immediately, the oil is hot enough to fry the murukkus.
Gently drop 3-4 murukkus into the hot oil (number of murukkus added depends upon the quantity of oil used).
Let it cook for some time, then flip it over to the other side for uniform cooking.
Once the sizzling sound stops, remove the murukku from the pan and place it in a colander or kitchen towel to drain excess oil.
Repeat the same process for the remaining dough. Enjoy making delicious Ragi murukkus this Diwali.
Note – Taste and check the first batch of murukku. If you feel you need more salt, add to the murukku dough and mix it well.
If you find the murukku hard, add 1-2 of hot oil to the dough and mix well.
Always keep the murukku dough covered to prevent it from drying.
Shelf life and Storage – Once the murukku comes to room temperature, store them in an airtight container. Stay good for 10-15 days at room temperature.
You will love my collection of South Indian Murukku Recipes.
Refer more that 50 Diwali Sweets and Snacks.
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