Ragi Murukku Recipe | Finger Millet Murukku

Ragi Murukku Recipe | Finger Millet Murukku with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel. This chakli/murukku is a healthy alternative to the regular ones and it was really super tasty. I got a lot of requests from my readers to post some healthy snack recipes for Diwali, as I had some leftover ragi flour in hand, thought of finishing off the flour too. I want to share an important note here, due to the colour of the ragi flour, it will be difficult to find, whether the murukku is properly fried, so remove it immediately from the oil, once the bubbles subside, else it gets burnt. This murukku stays good for 2 to 3 weeks, so you can start the Diwali snack preparation ahead from this. If interested, check my other ragi/finger millet recipes like Ragi Malt, Ragi Dosa, Ragi Adai, Ragi Idiyappam etc.

Check my other Diwali snacks Recipes like
1. Onion / Vengaya Bajji
2. Thattai Murukku / Nippattu
3. Butter Murukku
4. Garlic / Poondu Karasev
5. Aloo Chakli / Potato Murukku
6. Cornflakes Mixture

Ragi Chakli Recipe

Ragi Murukku Recipe | Finger Millet Murukku

Priya Santhamohan

Ragi Murukku Recipe | Finger Millet Murukku is a healthy alternative to the regular ones and it was really super tasty. This murukku stays good for 2 to 3 weeks, so you can start the Diwali snack preparation ahead of this.

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Diwali Recipes, Snack

Cuisine Indian

Servings 20 Murukku

Calories 142 kcal

Equipment

• Stovetop
• Kadai / Pan
• Murukku Presser

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• 1 Cup Ragi Flour / ராகி மாவு
• ½ Cup Rice Flour / அரிசிமாவு Link for Homemade Rice flour
• ¼ Cup Besan Flour / கடலைமாவு
• 2 tbsp Butter / வெண்ணை Link for Homemade Butter
• 1 tsp Chilli Powder / மிளகாய்த்தூள்
• 1 tsp Sesame Seeds / எள்ளு
• ⅛ tsp Hing / பெருங்காயம்
• Salt / உப்பு As Required
• Water / தண்ணீர் As Required
• Oil / எண்ணெய் For Deep Frying

Instructions

 

• First, measure and keep all the ingredients ready.
• I used the butter at room temperature, you can replace it with the same quantity of ghee too.
• Sieve the ragi flour, rice flour, and besan flour once. Do not skip sieving, otherwise, continuous swirls cannot be made and the murukku breaks.
• To the flours, add 2 tbsp of butter.
• Then, add the chilli powder, sesame seeds and required salt. I used white sesame seeds, it can be replaced with the same quantity of black sesame seeds or cumin seeds or ajwain/omam too. If preparing for any festivals, skip the chilli powder and go ahead with salt alone.
• Now, sprinkle the hing.
• Now, start kneading the dough by adding water little by little.
• The dough should be soft and not stiff, else it will be hard to press. Keep the dough covered till you finish, to avoid drying.
• Grease the murukku presser and backside of the ladles with oil. Then take a portion of the dough and stuff it into the murukku presser.
• Make swirls on the backside of the ladle, this method gives a good shape. If you have the experience, make swirls directly in the oil itself.
• Heat oil in a Kadai and check the temperature by dropping a small piece of the dough. If it raises immediately, then the oil temperature is perfect. Then drop the murukku gently in the oil.
• Just 2 or 3 at a time, according to the size of the Kadai.
• Fry in medium flame on both sides, till golden color. Once the shhhh sound ceases, remove the murukku immediately as it is hard to identify the ragi colour, else it gets burnt. Repeat the same with the remaining dough. The oil gets absorbed by time, pour a little, and fry again.
• Drain the fried murukku in a kitchen towel to absorb the excess oil.

  Try this Ragi Murukku Recipe for this Diwali festival.

Notes

Tips for Finger Millet Murukku

1. Sieve all the flours once or twice. Otherwise, continuous swirls cannot be made and the murukku breaks.

2. Besan flour can be replaced with the same quantity of fried gram flour/ pottukadalai maavu.

3. Addition of butter lends a nice flavour, it can be replaced with ghee too. But don't add more than mentioned, else the murukku gets dissolved in the oil.

4. Adjust chilli powder as per spiciness required. If preparing for any festivals, skip chilli powder and go ahead with salt alone.

5. White sesame seeds can be replaced with the same quantity of jeera, ajwain, or black sesame seeds.

6. Grease the chakli press with little oil before stuffing the dough, so it will be easy to press.

7. If preparing in large quantity, just double the ingredients and prepare the dough in batches. Otherwise, the murukku turns reddish soon.

8.Do the whole frying process in medium flame, so the murukku gets cooked inside also.

9. Remove the murukku from the oil, when the shhhh sound ceases itself. Don't fry furthermore, else it gets burnt and cannot differentiate it, because of the ragi flour colour.

 Dough Consistency for Ragi Murukku Recipe

1. If the dough is too moist, murukku cannot be shaped. Add 2 tsp of rice flour to shape it.
2. If the dough is too dry, long thread-like murukku cannot be got. Drizzle very little water and knead again.
3. Always cover the dough with a wet cloth, so it doesn’t dry and it will be easy to press.
4. If the murukku is hard or dense, add 1 tsp of butter. But never skip the butter, as it adds more taste and crispiness to the chakli.

Keyword Finger Millet Chakli, Finger Millet Murukku, Ragi Murukku Recipe

Millet Murukku Recipe

Method for Ragi Murukku Recipe

1. First, measure and keep all the ingredients ready.

2. I used the butter at room temperature, you can replace it with the same quantity of ghee too.

3. Sieve the ragi flour, rice flour, and besan flour once. Do not skip sieving, otherwise, continuous swirls cannot be made and the murukku breaks.

4. To the flours, add 2 tbsp of butter.

5. Then, add the chilli powder, sesame seeds and required salt. I used white sesame seeds, it can be replaced with the same quantity of black sesame seeds or cumin seeds or ajwain/omam too. If preparing for any festivals, skip the chilli powder and go ahead with salt alone.

6. Now, sprinkle the hing.

7. Now, start kneading the dough by adding water little by little.

8. The dough should be soft and not stiff, else it will be hard to press. Keep the dough covered till you finish, to avoid drying.

9. Grease the murukku presser and backside of the ladles with oil. Then take a portion of the dough and stuff it into the murukku presser.

10. Make swirls on the backside of the ladle, this method gives a good shape. If you have the experience, make swirls directly in the oil itself.

11. Heat oil in a Kadai and check the temperature by dropping a small piece of the dough. If it raises immediately, then the oil temperature is perfect. Then drop the murukku gently in the oil.

12. Just 2 or 3 at a time, according to the size of the Kadai.

13. Fry in medium flame on both sides, till golden color. Once the shhhh sound ceases, remove the murukku immediately as it is hard to identify the ragi colour, else it gets burnt. Repeat the same with the remaining dough. The oil gets absorbed by time, pour a little, and fry again.

14. Drain the fried murukku in a kitchen towel to absorb the excess oil.

Try this Finger Millet Murukku Recipe for this Diwali festival.

Finger Millet Chakli