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Ragi Murukku-Finger Millet Murukku Recipe-Chakli-Easy Diwali Snacks

October 11, 2016 by PadhuSankar 13 Comments

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.

Ragi Murukku-finger millet murukku

Ragi Murukku-Finger Millet Murukku


Ragi Murukku-Finger Millet Murukku

 Prep Time : 10 mins

 Cook Time : 45 mins 
 Yields:30-35 murukkus
 Recipe Category: Millet-Snacks
 Recipe Cuisine: South Indian
 Author:Padhu Sankar

   Ingredients needed

   Ragi flour – 1 cup (sieved)
   Rice flour – 1/2 cup (sieved)
   Roasted gram dal flour – 1/4 cup (sieved)
   Butter – 1 tbsp or (15 grams)
   Chilli powder -1/4 tsp flat
   Salt – 3/4 tsp – 1 tsp flat or as required
   Hing – a generous pinch
   Sesame seeds (ellu) – 1 tsp
   Hot oil – 1 tsp

   Oil for deep frying
   Murukku press/maker

Preparations


Get fresh roasted gram dal (pottukadalai) and powder it finely. We need 1/4 cup of roasted gram dal flour.

roasted gram dal/Pottukadalai

Dry roast finger millet flour/ragi until hot to touch. Remove from heat. Do not over roast it.

ingredients for ragi murukku

Method 


In a large bowl, mix together ragi flour, rice flour, roasted gram flour, butter, hing, chilli powder, sesame seeds and salt together.

how to make ragi murukku

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.

kezvaragu murukku

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.

ragi murukku dough kept ready

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).

making of ragi murukku

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.

Ragi Murukku recipe

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.

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. Thank you!

Related posts:

Cabbage Potato Curry-Aloo Patta Gobhi Sabzi Recipe

Diwali Recipes-50 Easy Diwali Snacks and Sweets Recipes-Deepavali Special Recipes 2014

Ennai kathirikkai kulambu-Ennai kathirikkai kuzhambu-Ennai kathirikkai Kulambu recipe

Poha Sweet Snack-Breakfast-Kerala Aval Vilayichathu-Sweetened Rice Flakes

Filed Under: Diwali Snacks, Snacks, Uncategorized Tagged With: Kids Favourite recipes, Millet Recipes, Murukku-Chakli, Ragi Recipes, Uncategorized




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Reader Interactions

Comments

  1. Meenakshi Ratan

    October 25, 2016 at 11:14 am

    I tried it but murukku got broke inspite of following your tip (adding water). Please suggest.thanks in advance

    Reply
    • Padhu Sankar

      October 26, 2016 at 5:00 am

      I am not sure what mistake you did but it might be due to too much butter. This murukku is very easy and there is no chance of going wrong.

      Reply
    • Meenakshi Ratan

      November 2, 2016 at 12:57 pm

      Yes. You were correct. I had added too much butter. Tried it again and it came out really nice. Thanks a lot.

      Reply
  2. Lats

    October 25, 2016 at 4:35 pm

    Hi padhu,iam a big follower of ur receipe..just a silly doubt can i use dalda instead of ghee..

    Reply
    • Padhu Sankar

      October 26, 2016 at 4:56 am

      You can use dalda but ghee is good for health than dalda.

      Reply
    • LatchiaValli

      October 26, 2016 at 9:38 am

      okay thanks there was just doubt just want to clear thanks a lot!!your efforts towards each receipes are quite useful for new beginners in cooking like me which make a interest towards the cooking more and more…!!

      Reply
  3. Unknown

    November 1, 2016 at 2:56 pm

    Made this for Diwali, and it turned it out awesome! Such an easy and flavorful recipe.

    Just have to be careful while deepfrying, as it is already dark in color, and should not get overburnt in the oil.

    Reply
  4. Sri Sudha

    July 11, 2017 at 9:09 am

    Made this today morning….Came very well

    Reply
  5. Shunmugavel Karpagam

    March 28, 2018 at 6:20 am

    Hi padhu,I made this murukku using kambu(pearl millet or bajra) flour instead of ragi flour. Remaining ingredients are the same which are mentioned by you. It came out very well. Thank you so much for a tasty and crispy murukku recipe

    Reply
  6. sam

    July 14, 2018 at 6:39 pm

    Hi Padhu, We made as per ingredients suggested by you including 1 tbsp butter (all organic) but was coming very hard. A possible reason?

    Reply
    • Padhu Sankar

      July 16, 2018 at 6:22 am

      May be the dough was too tight.

      Reply
  7. Devi

    November 13, 2020 at 9:28 am

    Thanks Padhu ragi murukku came out very nice

    Reply
  8. Sowmya

    May 10, 2021 at 4:32 am

    Hi,

    I added hot oil instead of butter, added sufficient water in the dough (the dough looks like your picture), but still the murukku broke, either while doing the murukku on plate or while dropping in oil for frying. I understand Raagi is by nature dry/not sticky, does that mean only butter will work not hot oil ?

    Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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