How to make Ragi butter murukku recipe finger millet murukku| Ragi muruku | Finger millet snacks with step by step photos and video recipe. simple, healthy snacks idea with finger millet/ragi flour that can be made instant.
I was not a big fan of Ragi until i started cooking food for my family. Until lil one was born. We use to feed ragi koozh from 6 months everyday. A spoonful of Ragi porridge would give him so much energy. He loved it until he was 2 years. After which I tried health mix porridges and many other but Ragi intake got reduced.
After which I tried health mix porridge and many other but Ragi intake got reduced. I wanted to include that in my families diet some or the other means. We all love Butter murukku and this Ragi butter murukku was a super hit and he loved the color and taste.
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Ragi Butter Murukku recipe
Ragi Butter murukku recipe
- 1/8 cup fried gram/pottukadalai
- 1/2 cup ragi flour
- 1/4 cup rice flour
- salt to taste
- asafoetida a pinch
- 1 tsp chilli powder
- 1 tsp white sesame seeds
- 1 tbsp butter
- oil – for deepfrying
- roast the fried gram until aromatic. grind it to super fine powder and sieve it to a mixing bowl.
- roast the ragi flour until aromatic. sieve it as well to the mixing bowl.
- Sift the rice flour to the same mixing bowl.
- add salt, asafoetida, chilli powder, white sesame seeds and butter.
- crumble the butter with the flour.
- Add water little at at time and mix it to a soft dough.
- fill the dough into the murukku press with star shaped mould.
- close it firm. press the mould into hot oil (medium flame). drop the murukku all over the oil.
- cook until the oil sizzle reduces. turn sides and drain it to a paper towel.
- serve once cool.
Finger millet snacks – Ragi Murukku recipe with step by step pics
1.Firstly, lets roast the fried gram until aromatic. just for few seconds. Need not brown them. Take it in a bowl. cool and blend it to super fine powder. Keep it aside until use.
2. In the same pan, dry roast ragi flour until aromatic. It takes around 1-2 minutes on medium heat. Immediately, transfer it to a sieve and sieve it to a large mixing bowl or plate.
3. Sieving step is important for a melt in mouth murukku. So do not skip it. It makes the dough lighter. Thus making it crispier. Also add the powdered fried gram to the sieve. Sift it as well.
4.Next is rice flour. Sift it to the same bowl. Add salt to taste and large pinch of asafoetida.
5. Further add chilli powder and white sesame seeds. For Murukku we add black sesame but for ragi, since its dark in color – white sesame seeds will make it more attractive. Add a tbsp butter (Full scoop). crumble the butter and flour well.
6. Once the butter is well blended and crumbled with flour. add water little at a time and mix to a soft dough. Adding too much water will result in a soggy murukku. very less moisture, then the flow will be improper. So just enough would do. I added approximately 1/2-3/4th cup water.
7. Take the press with star shaped hole. fill it with dough and secure it tight.
8. Heat oil until its high heat. Put the flame to medium now and start pressing/ swirling the murukku maker for the dough to drop in oil. leave enough space and drop the dough all over the oil. Do not overcrowd it. Let it cook undisturbed until the sizzling of oil reduces.
9. Turn sides and cook until firm. Drain it to a paper towel.
Delicious Ragi butter murukku recipe finger millet murukku paired with Sukku paal/ dry ginger pepper milk