Sago Murukku Recipe | Javvarisi Murukku with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel. This is a super crispy, crunchy and indeed a beautiful looking murukku made with sago pearls. I have shared so many murukku recipes in my blog, you can choose any recipe as a base, just add soaked sago to it. Coming to the sago, choose small or medium ones not large, as in the soaking time, it enlarges in size and when pressing it gets stuck in the murukku presser. Also, ensure the sago is properly soaked, else it pops up while frying. Furthermore, this murukku cannot be shaped in circles, just separate ones(uthiri in Tamil), like Karasev, Omapodi, Aloo Bhujia etc. Ok friends, I have shared nearly 25+ Diwali Recipes in these 2 months, do check my blog for all the recipes and I have covered a lot of recipes too. So, ending my Diwali recipes with this murukku as I have promised in my previous Sweet Boondi post. if interested, check my 100+ Diwali Sweets / Snacks Recipes, Ladoo Recipe collections, Murukku Recipe Collectons with Deepavali Legiyam Recipe which is eaten to digest all oily stuff.
Wishing all my Readers, Viewers, Friends a Happy and Safe Diwali.
Check my other Diwali Recipes like
1. Soft Idli
2. Idli Sambar
3. Ribbon Pakoda
4. Madras Mixture
5. Sweet Sev
6. Vadai
Sabudana Murukku
Sago Murukku Recipe | Javvarisi Murukku
Equipment
- Stovetop
- Kadai / Pan
- Murukku Presser
Ingredients
- 2 Cups Rice Flour Link for Homemade Rice flour
- ½ Cup Sago
- ½ Cup Thick Curd Link for Homemade Curd
- 2 tsp Chilli Powder
- 1 tsp Sesame Seeds
- ¼ tsp Hing
- Salt As Required
- 2 tsp Butter Link for Homemade Butter
- Oil For Deep Frying
Instructions
- First measure the sago and curd. Then, add the sago and curd to a bowl. Mix it well and let it soak for a minimum time of 3 hours or overnight.
- Press the sago with your fingers if it is soft, then it is properly soaked. Never add to the dough, if it is crunchy, as it pops up while frying. Then, measure and keep all the other ingredients ready.
- To a mixing bowl, add the rice flour, chilli powder, sesame seeds, hing, 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.
- Crumble the flour once and, add butter at room temperature. Then, add the soaked sago.
- If needed, adjust with little water and start kneading the dough. 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 with little oil for easy pressing. Then take a portion of the dough and stuff it into the murukku presser.
- Grease the murukku presser with little oil for easy pressing. Then take a portion of the dough and stuff it into the murukku presser. 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. Press it in oil, this murukku does not come in long threads or can be made in circles, just uthiri only.
- Fry in medium flame on both sides, till the bubble ceases and turns to a golden colour. Also, don't overcrowd the oil, do it in batches only. Drain it kitchen towel, to remove the excess oil and let it cool down completely.Try this Javvarisi Murukku Recipe for this Diwali festival.
Notes
Tips for Javvaris Murukku Recipe
1. Use small or medium-sized sago, don't use large ones as it gets stuck in the chakli presser holes. 2. Soak the sago in curd for a minimum time of 3 hours or overnight. 3. Use slightly sour curd as it lends a nice tangy taste to the Sabudana Chakli. If soaking the sago overnight, use fresh curd itself, as it turns sour over time. 4. Ensure the sago is properly soaked and soft before adding to the murukku flour. Otherwise, it pops out while frying. 5. Use fine rice flour or Idiyappam flour or sieve it once, to get a smooth texture in the murukku. I used homemade processed Rice flour. 6. Sesame seeds can be replaced with the same quantity of ajwain/omam or jeera/ cumin seeds. 7.Adjust chilli powder as per spiciness required. If preparing for any festivals, skip chilli powder and go ahead with salt alone. 8.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. 9. For a very crispy Sago Murukku Recipe, 1 tbsp of hot oil can be added to the dough. 10.Grease the chakli press with little oil before stuffing the dough, so it will be easy to press. 11. If preparing in large quantity, prepare the dough in batches. Otherwise, the murukku turns reddish soon. 12.Do the whole frying process in medium flame, so the murukku gets cooked inside also. Dough Consistency for Sago Murukku Recipe- If the dough is too moist, murukku does not hold the shape. Add 2 tsp of rice flour to get the shape.
- If the dough is too dry, long thread-like murukku cannot be got. Drizzle very little water and knead again.
- Always cover the dough with a wet cloth, so it doesn’t dry and it will be easy to press.
- If the Javvarisi Murukku is hard or dense, add 1 tsp of butter or hot oil
Javvarisi Murukku Recipe
Method for Sago Murukku Recipe
1. First measure the sago and curd. Then, add the sago and curd to a bowl. Mix it well and let it soak for a minimum time of 3 hours or overnight.
2. Press the sago with your fingers if it is soft, then it is properly soaked. Never add to the dough, if it is crunchy, as it pops up while frying. Then, measure and keep all the other ingredients ready.
3. To a mixing bowl, add the rice flour, chilli powder, sesame seeds, hing, 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.
4. Crumble the flour once and, add butter at room temperature. Then, add the soaked sago.
5. If needed, adjust with little water and start kneading the dough. 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 with little oil for easy pressing. Then take a portion of the dough and stuff it into the murukku presser.
6. Grease the murukku presser with little oil for easy pressing. Then take a portion of the dough and stuff it into the murukku presser. 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. Press it in oil, this murukku does not come in long threads or can be made in circles, just uthiri only.
7. Fry in medium flame on both sides, till the bubble ceases and turns to a golden colour. Also, don’t overcrowd the oil, do it in batches only. Drain it kitchen towel, to remove the excess oil and let it cool down completely.
Try this Javvarisi Murukku Recipe for this Diwali festival.
Sago Murukku Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
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