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Thursday, February 03, 2022

Ragi Murukku | Finger Millet Chakli

What do you usually make for snacks?  I do make these snacks in rotation and kids do love munching them. They love all the south Indian style deep-fried snacks and so make it quite often. Do you love storing the oil fried snacks in airtight containers? Today's post is a murukku made with ragi flour. I have earlier posted  Ari Murukku (Mullu Murukku)Butter Murukku which are a super-duper hit at my home. Please check out a few ragi recipes that I tried in the past and have listed them below. 


Frankly speaking, ragi murukku has never been in my do list until late. I personally never liked the colour of these murukku as I thought it was over browned murukku, but then I tasted once the store brought packet and somehow liked it to some extent. Then the blogger in me thought to give this a try at home using the same procedure as making rice murukku and have been successful. I have tried this recipe a few times now, and it is foolproof. In this recipe, the urad dal is pressure cooked and ground to add to the rice flour and I have prepared the Ari Murukku (Mullu Murukku) in the same way that I posted long back. My mom used to make the rice murukku the same way and I just loved doing the same way. When added to ragi flour the same urad dal mix, and it worked. Kids loved these murukku just like the ari murukku and enjoyed it. Do give it a try and lemme know too.

Preparation time ~ 20 minutes
Cooking time ~ 30 minutes
Author ~ Julie
Serves ~ 20-22 murukku
ragi flour 1.5 cups
whole urad dal 1/4 cup
water 1/3 cup
salt 1/2 tsp
cumin seeds / jeerakam 1/2 tsp
white sesame seeds/ ellu 1 tbsp
asafoetida / hing / kayam a good pinch
oil 2 tsp

oil for deep-frying


  • Wash the urad dal and add to the pressure cooker with enough water just above the dal to cook.Cook in pressure cooker for three whistles until the water is used, and the dal is cooked well.It shouldn't be overcooked and mushy, nor under cooked.Wait for the steam to release and then grind this dal using left over water and add more water if required to a smooth paste.
  • Roast the ragi flour on low to medium heat without browning the flour(takes about 3- 4 minutes on medium flame).Let it cool completely, add salt and asafoetida.Add 2-3 tbsp hot water to the flour along with the ground urad dal. Add the sesame seeds, cumin seeds and combine well (you may have to add extra water to knead the dough smooth, so keep a cup of boiling water ready to add in the dough.Add as needed, you may not require the entire amount of water)

  • Knead the dough smooth like for idiyappam. Scoop out small portions in the mould and close it tightly(use the star plate in the mould). Press down the mould by holding the mould on a banana leaf or parchment paper and make round concentric circles of 3 or 4 layers closely, cut the end and fix to the previous circle securely so that it doesn't open up when frying.
  • Repeat the same step and make more shapes. Heat oil in a deep wok/kadai up to 2" deep on medium flame. When the oil is sizzling hot, add a small portion of the dough and check if oil is ready.If the dough comes up immediately to the surface of oil, then oil is ready to fry. Slide in  the made murukku in oil with the help of a spatula and fry the murukku on medium flame.When one side is slightly done or browned, then flip the other side.Turn and fry both sides until slightly browned, drain using a slotted spoon and place on layers of paper towel (it's hard to understand the browning with ragi muruku, so keep a watch when the murukku starts to float on the surface of oil and the bubbles subsides then you can remove the murukku from oil).
  • Repeat the same steps of filling the dough in mould and making murukku.Fry them in oil in batches(don't overcrowd the wok when frying).

*You can add 4 tbsp of urad dal flour to make this murukku too. 
*Adding boiled water to knead the dough makes smooth murukku.
*Don't leave the shaped murukku open. Leave them covered, as they may dry out and may separate from sticking. OR Make as much required for the next batch. Leave the unused dough covered at all times.
*Keep the oil on medium heat. Don't increase heat, as they may get browned faster on the outside and may not cook inside. Also, if you leave the oil too low, then the murukku drinks up more oil.
*Cool completely before storing in airtight containers. If you make bigger batches, then store the daily use one separately, as frequent opening the jar may make the left over murukku soft.




EASYFOODSMITH said... Best Blogger Tips

I love this healthyish and delicious version of murukku.

Nammi said... Best Blogger Tips

Love muruku but never tried making them.

Angie's Recipes said... Best Blogger Tips

Wish I could have one right now! They look delicious and so moreish.

Suja Manoj said... Best Blogger Tips

Healthy and delicious tea time snack.