Murukku is a crunchy deep fried snack made with a combination of flours. In this recipe the main ingredient is ragi but that can be replaced with rice flour or besan or anything else you like.

Ingredients

Method

1. Mix all the dry ingredients.



2. Add softened butter and rub into the dry mixture to give it a crumbly texture.



3. Add 1/2 cup of water slowly to just gather up the mixture in a dough. Add more water if it’s falling apart but try to minimize the water otherwise it will not come out soft. Keep aside covered for 15 minutes.



4. If the dough has become dry, add a little water and mix it well.
5. Fill up the murukku mold with the prepared mixture.



6. Heat oil in a wok and keep it at medium heat. Too low a heat will make murukku hard.
7. Start dropping the murukku pieces directly in medium hot oil. Once they puff up a bit, reduce the heat and fry for about 3 minutes and then drain them on paper towel. Repeat with rest of the dough.




8. Traditionally you give it a nice little round shape like jalebi but it’s hard to do with ragi flour because it has no gluten.
9. Murukku is ready. Once it cools down, store it in an air tight container for up to a month.



Summary
Recipe Name
Ragi Murukku
Author Name
Ruchi Garg
Published On
2024-07-21
Preparation Time
1H
Average Rating
5 Based on 1 Review(s)