Cooking Time : 1 to 2 min per batch
Makes : 15 murukku
Ragi Flour / Finger Millet Flour – 1 cup
Rice Flour – 1/2 cup (Recipe here)
Roased Gram Dal / Pori Kadalai – 1/4 cup powdered
Asafoetida / Hing / Kaya Podi 1 pinch
Sesame Seeds – 1 tsp
Butter or Ghee – 2 tblspn
Salt to taste
Oil for Deep frying
Water as needed
Take ragi flour in a dry pan, roast it lightly till raw smell leaves from it. Take it in a bowl.
Add all the ingredients in a bowl except water. Mix well.
Slowly add in water and knead to a soft dough.
Heat oil for deep frying.
Put this in a idiyappam press with thenkuzhal achu. Press to form small murukku.
Drop in hot oil and fry till the shh, sound stops in the oil.
Drain and allow it to cool down.
Store it in a air tight container.
This will stay good for more than 15 days.
|Take all your ingredients|
|Take roasted gram dal in a blender|
|Take ragi flour in a dry pan|
|roast till nice aroma comes from this,,it will take around 2 to 3 mins|
|remove to a bowl|
|add in rice flour|
|add in roasted gram dal flour|
|salt goes in|
|add in butter or ghee|
|add in asafoetida|
|add in sesame seeds|
|now the butter is evenly mixed in|
|add in water slowly|
|make a soft dough|
|Take your murukku press|
|fill the dough|
|press to form murukku|
|drop in hot oil|
|fry till the bubbles subsides in oil|
|Cool it and enjoy|