Ragi popularly known as Finger millet/Nachni in North India is very common in South India. It is grown in kongunadu region and it is their regular grain in their foods eaten in the form of kali, pakoda, roti. It is a super crop as well as super food which is rich in calcium. No essential nutrients are lost during processing in ragi. It's gluten free too.
Step by step pictures to make murukku:
1. In a bowl, sieve ragi flour to remove any lumps.
2. To it add besan and gram flour and sieve those as well to remove any lumps.
3. Now add butter, sesame seeds and omam(ajwain) to it.
4. Add red chilli powder and salt and rub it with hands so that they are combined well and looks coarse crumbs.
5. Add water little by little and make a soft dough. Grease murukku mould, inner and outer sides and also the plate where you are going to press the murukku. Use any mould that you would like. I am using round shape here.
6. Grease murukku mould, inner and outer sides and also the plate where you are going to press the murukku. Use any mould that you would like. I am using round shape here. Take a small portion of dough and make a log.
7. Put it inside the mould and close with the outer press. Gently make a smooth press on the greased plate.
8. Meanwhile heat oil in pan. Put the piped murukku into the hot oil and cook it till the stops the 'sh' sound. Remove using a skewer, drain oil and place it in plate. Cool and store it in an airtight container.
Here comes the full recipe:
Ingredients:
Finger millet flour/ Ragi maavu - 2 cups
Pottukadalai flour/ gram flour - 1/4 cup
Besan flour/kadalai maavu - 3/4 cup
Butter - 1 tbsp
Sesame seeds - 2 tsp
Ajwain/Omam - 1 tsp
Red chilli powder - 1 tsp
Salt - 1 1/2 tsp
Finger millet flour/ Ragi maavu - 2 cups
Pottukadalai flour/ gram flour - 1/4 cup
Besan flour/kadalai maavu - 3/4 cup
Butter - 1 tbsp
Sesame seeds - 2 tsp
Ajwain/Omam - 1 tsp
Red chilli powder - 1 tsp
Salt - 1 1/2 tsp
Peanut oil - for frying
How to make:
1. In a bowl, mix ragi flour, gram flour and besan.
2. Now add butter, sesame seeds and omam(ajwain) to it.
3. Add red chilli powder and salt and rub it with hands so that they are combined well and looks coarse crumbs.
4. Add water little by little and make a soft dough.
5. Grease murukku mould, inner and outer sides and also the plate where you are going to press the murukku. Use any mould that you would like. I am using round shape here.
6. Take a small log and put it inside the mould and close with the outer press.
7. Gently make a smooth press on the greased plate.
8. Meanwhile heat oil in pan.
9. Put the piped murukku into the hot oil and cook it till the stops the 'sh' sound.
10. Remove using a skewer, drain oil and place it in plate.
11. Cool and store it in an airtight container. Enjoy with a cup of coffee/tea.
How to make:
1. In a bowl, mix ragi flour, gram flour and besan.
2. Now add butter, sesame seeds and omam(ajwain) to it.
3. Add red chilli powder and salt and rub it with hands so that they are combined well and looks coarse crumbs.
4. Add water little by little and make a soft dough.
5. Grease murukku mould, inner and outer sides and also the plate where you are going to press the murukku. Use any mould that you would like. I am using round shape here.
6. Take a small log and put it inside the mould and close with the outer press.
7. Gently make a smooth press on the greased plate.
8. Meanwhile heat oil in pan.
9. Put the piped murukku into the hot oil and cook it till the stops the 'sh' sound.
10. Remove using a skewer, drain oil and place it in plate.
11. Cool and store it in an airtight container. Enjoy with a cup of coffee/tea.
Note:
1. Red chilli powder what I use is very spicy and I have used only 1 tsp. So adjust your spiciness according to your red chilli powder.
2. Prepare pottukadalai maavu by grinding gram dhal in mixie and sieve to get a fine powder.
3. Butter gives the crispiness for murukku and don’t omit it.
