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
Prep Time : 10 mins
Cook Time : 45 mins
Yields:30-35 murukkus
Recipe Category: Millet-Snacks
Recipe Cuisine: South Indian
Author:Padhu Sankar
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.
Dry roast finger millet flour/ragi until hot to touch. Remove from heat. Do not over roast it.
Method
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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I tried it but murukku got broke inspite of following your tip (adding water). Please suggest.thanks in advance
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.
Yes. You were correct. I had added too much butter. Tried it again and it came out really nice. Thanks a lot.
Hi padhu,iam a big follower of ur receipe..just a silly doubt can i use dalda instead of ghee..
You can use dalda but ghee is good for health than dalda.
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…!!
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.
Made this today morning….Came very well
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
Hi Padhu, We made as per ingredients suggested by you including 1 tbsp butter (all organic) but was coming very hard. A possible reason?
May be the dough was too tight.
Thanks Padhu ragi murukku came out very nice
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 ?