Ragi Murukku Recipe - Finger Millet Chakli Recipe

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In our place, diwali means it is murukku. Each year amma makes two types of murukku, mullu murukku and thenkuzhal. These are our staple. But as a food blogger, i like to explore..So each year i make different types of murukku which gave a whopping 11 murukku recipe to choose from..This one is my recent discovery, it is made with ragi flour so it is healthy as well..

Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 10 mins
Cooking Time : 1 to 2 min per batch
Makes : 15 murukku

Ingredients:

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

Method:

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.

Pictorial: