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
- First take ragi flour, rice flour, besan, asafoetida, ajwain and salt in a mixing bowl. Add hot oil to it. Mix well.
- Add water little by little to make a smooth dough. Neither too tight nor too sticky.
- Fill in the murukku mould with prepared dough. Over a greased ladle, squeeze into one layer chakli/ mullu murukku.
- 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.
- 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:
- First take ragi flour, rice flour, besan, asafoetida, ajwain and salt in a mixing bowl. Add hot oil to it. Mix well.
- Add water little by little to make a smooth dough. Neither too tight nor too sticky.
- Fill in the murukku mould with prepared dough. Over a greased ladle, squeeze into one layer chakli/ mullu murukku.
- 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.
- You can fry few murukkus per batch. Repeat to finish.
Consume within a week. Cool completely before transferring to air tight container.
The post Ragi murukku recipe, finger millet flour murukku appeared first on Raks Kitchen.
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