Tuesday 10 September 2019

Ragi Murukku/Kezhvaragu Maavu Murukku/Finger Millet Murukku/Diwali Special Ragi Murukku/Krishna Jayanthi Special Ragi Murukku

Today, I am going to share a very healthy, tasty and crunchy Murukku made with Ragi Flour – Ragi Murukku. Introducing different types of millets in our snacks like murukku makes it healthy and provides the required nutrients for us. I have posted other interesting and healthy Ragi recipes earlier, do check out the link. Meanwhile do check out other interesting Sirudhaniya Recipes/MilletRecipes also. Try out this super delicious Ragi Murukku/Kezhvaragu murukku and post your comments here. Check out other interesting Diwali snacks and sweets in the link.

Here’s how to make Ragi Murukku with step by step photos…

Other interesting Diwali Snacks that might be of your interest...
Ragi Murukku

Ragi Flour/Kezhvaragu Maavu
1 cup [Seived]
½ cup [Seived]
Roasted Gram Flour/Pottukadalai Maavu
¼ cup [Seived]
1 tbsp
Red Chilli Powder
¼ tsp
White Sesame Seeds/Ellu
1 tsp
Hot Oil [for dough]
1 tsp
As needed
For Frying
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Author: Priya Anandakumar


Grind the roasted gram/pottukadalai in a dry mixer to a fine powder. Sieve the pottukadalai flour and keep it aside.

Sieve the rice flour and keep it aside. I used homemade rice flour, you can very well check out the preparation of rice flour here.

Sieve the ragi flour, then dry roast on low flame until it is just warm and switch off the stove.

In a wide bowl add the sieved ragi flour, rice flour, red chilli powder, white sesame seeds, asafoetida/perungayam and salt.

Now add melted butter and mix thoroughly, so that the butter is evenly spread throughout the flour.

Add water little by little and mix the flour together to make soft pliable dough. Add 1 tsp of hot oil and make the dough.

Heat oil in a kadai for frying the murukkus. Grease the murukku press with oil.

Fill the murukku press with dough and close it tightly. You can use star shaped acchu to make this murukku.

Check if the oil is hot enough by dropping very small piece of dough, it it floats on top immediately with a sizzle then the oil is ready.

Press the murukkus on clean ziplocks or on a jalli karandi and transfer it to the oil. You can as well press the murukkus directly into the oil.

Cook on both sides until the ‘shh’ sounds stops. Remove it from oil and drain it on a paper towl.

After the murukkus cool down, transfer it to an airtight container. These murukkus stay good for about 4 weeks.

Similarly make murukku with rest of the dough and store them for later.

Yummy, delicious, crunchy and super tempting Ragi/Kezhvaragu Murukku is ready for neivedhyam or for evening snacks.

Other Ragi/Kezhvaragu Recipes that might be of your interest...

Ragi Halwa
Ragi Khoozh/Kezhvaragu Khoozh
Ragi Kanji Maavu/Flour
Ragi Kanji/Ragi Malt
Ragi Vadai/Kezhvaragu Vadai
Ragi Chapathi
Ragi Dosai
Ragi Semiya/Upma
Ragi Adai
Ragi Puttu/Kezhvaragu Puttu
Ragi Ladoo/Ragi Urundai
Ragi Banana Muffins

Thank you all for visiting my space, please come back again for more interesting and healthy Millt/Sirudhaniya variety recipes from my kitchen.

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Hello everybody,
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Priya Anandakumar