Ragi murukku recipe, finger millet flour murukku

Ragi murukku, finger millet flour murukku turns out crispy, turns delicious too. Full quick video recipe with step by step pictures.

I never used to think I would try something deep fried with millets until I tried butter murukku. Even when oats was trending, I have seen many recipes with it. But some how never thought to try it out. But since Diwali is around, I got this in my list as few readers requested for this recipe for past 3 years. I too thought it will be nice to give it a try.

After kambu murukku, I made Ragi murukku the same day. It was perfectly alright and tasting good. Do give it a shot by replacing rice flour partially with ragi in your murukku recipe, it turns out crispy. Just like kambu murukku, this too was a surprise for me to turn out good than I expected.

Ragi murukku, finger millet flour murukku

Ragi murukku, finger millet flour murukku turns out crispy, turns delicious too. Full quick video recipe with step by step pictures.

• 1/2 cup ragi flour/ finger millet flour
• 1/4 cup rice flour
• 1 tbsp besan
• 1 tsp oil (hot)
• 2 pinch asafoetida
• 1/4 tsp ajwain
• Salt as needed

1. First take ragi flour, rice flour, besan, asafoetida, ajwain and salt in a mixing bowl. Add hot oil to it. Mix well.
2. Add water little by little to make a smooth dough. Neither too tight nor too sticky.
3. Fill in the murukku mould with prepared dough. Over a greased ladle, squeeze into one layer chakli/ mullu murukku.
4. Deep fry in hot oil. Once shhh… sounds reduces, flip and cook in medium or low flame until bubbles completely stops. Drain over paper towel.
5. You can fry few murukkus per batch. Repeat to finish.

• If you want to make more quantity, do it in several batches, don’t prepare dough in bulk.
• Cook in low or medium flame after flipping to ensure even crisp murukku.
• Consume within a week. Cool completely before transferring to air tight container.

Ragi murukku method:

1. First take ragi flour, rice flour, besan, asafoetida, ajwain and salt in a mixing bowl. Add hot oil to it. Mix well.
2. Add water little by little to make a smooth dough. Neither too tight nor too sticky.
3. Fill in the murukku mould with prepared dough. Over a greased ladle, squeeze into one layer chakli/ mullu murukku.
4. Deep fry in hot oil.
5. Once shhh… sounds reduces, flip and cook in medium or low flame until bubbles completely stops. Drain over paper towel.
6. 
7. You can fry few murukkus per batch. Repeat to finish.

Consume within a week. Cool completely before transferring to air tight container.

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