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 butterat 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 murukkupresser.
Grease the murukku presser with little oil for easy pressing. Then take a portion of the dough and stuff it into the murukkupresser. 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.
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 Idiyappamflour 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.