Finger Millet (Ragi) Murukku
Description
A healthy and delicious twist on the classic murukku snack, made with protein-rich finger millet flour and seasoned with fragrant spices.
Ingredients
- 1 cup ragi flour (finger millet flour)
- ½ cup rice flour
- ¼ cup roasted gram flour (besan)
- 1 tsp sesame seeds
- 1 pinch hing (asafoetida)
- ½ tsp red chili powder (adjust to preference)
- Salt to taste
- 2 tbsp melted ghee or butter
- Water, as needed
- Oil for deep frying
Instructions
- In a large mixing bowl, combine ragi flour, rice flour, besan (if using), sesame seeds, hing, red chili powder, and salt.
- Add melted ghee or butter and mix well using your fingertips until it resembles coarse crumbs.
- Gradually add water, a tablespoon at a time, and knead into a firm but slightly pliable dough. The dough should not be sticky.
- Heat oil in a deep pan over medium heat. While the oil heats, prepare your murukku press. If you don’t have a murukku press, you can use a piping bag fitted with a star-shaped nozzle.
- Fill the murukku press with the dough and press out murukku spirals directly into the hot oil. Alternatively, for the piping bag method, fill the bag with dough and pipe spirals onto a greased ladle, then gently slide it into the hot oil.
- Fry the murukku for 2-3 minutes per side, or until golden brown and crisp.
- Remove the murukku from the oil with a slotted spoon and drain on paper towels.
- Repeat steps 5-7 with remaining dough.
- Let the murukku cool completely before storing in an airtight container.
Note
For a richer flavor, toast the ragi flour in a dry pan over low heat for a few minutes before using. If the dough is too dry, add a little more water by the teaspoonful. Don’t overcrowd the pan when frying the murukku. Fry them in batches to ensure even cooking. Adjust the amount of red chili powder according to your spice preference.