Ragi murukku known as ragi chakli in Kannada, Kezhvaragu murukku in Tamil, Finger millet flour murukku in English is an interesting murukku variety. Basically ragi is a healthy, diabetic friendly millet which is very rich in calcium.So I try to include it in our regular diet in the form of idli, dosa or porridge. Even though I have tried so many recipes with ragi flour, ragi murukku was always challenging to me. Last year during Diwali, I tried ragi murukku without rice flour but I couldn’t make proper shapes.
Recently when I saw ragi murukku recipe from Mullai (Spiceindiaonline) in my Instagram feed, I got tempted to try again. I used the same ingredients as per the original recipe except I used ghee instead of butter. Murukku came out really well, crispy with a nice flavor of ghee. I din’t find any big difference in taste and flavor of this murukku except its color.
Friends, if you are looking for any snacks with ragi flour, you must try this recipe. I am sure you will love its result. You don’t have to wait till Diwali to try this murukku. It took just one hour for me to make this murukku. So you can make it anytime and enjoy your evening teatime with this crispy ragi flour chakli. Ok, Lets see how to make ragi murukku with step by step photos and video.
Add water gradually and make sticky, smooth dough.
Cover with a wet cloth till use.
Take star mould in murukku press. Fill the dough.Make shape in ladle.
Deep fry the murukku in batches.Cook both sides till bubbles cease.Store after cool down.Enjoy !
Ragi Murukku Recipe – Step by step pictures
Sieve ragi flour, rice flour and besan in a wide bowl.
Add red chilli powder, sesame seeds or cumin seeds, hing and salt. Add melted ghee and mix well till crumbly.You can also use soft butter at room temperature. Make sure ghee or butter is well spreaded in the flour.
Add water gradually and make soft, slightly sticky dough.Cover the dough with wet cloth till use.Take star mould in murukku press.
Fill the press with dough. Make shapes in back of ladle.If dough cuts or breaks while pressing, you should sprinkle little water in the dough,make it slightly sticky. Now you can make shapes perfectly.This murukku dough absorbs more water.So sprinkle water whenever needed and make shapes.
Heat oil to deep fry. Put a pinch of dough and if it rises to the top immediately, oil temperature is right. Now drop 2 to 3 murukku per batch. Fry both sides till bubbles cease completely. Keep the flame medium else murukku becomes black.Remove in a tissue paper and cool down. Store in a box and enjoy for months.
Notes
Add more chilli powder for spicy taste.
Do not add more ghee or butter because murukku may disperse in oil while frying.
This murukku dough absorbs more water.So sprinkle water in the dough whenever needed and keep it slightly sticky.This helps to draw shapes perfectly without breaking.
Deep fry this murukku in medium flame till bubbles cease completely. If oil temperature is more, murukku becomes black and get burnt smell.
