Ragi Murukku is a quick healthy and crispy snack made with ragi flour. It's a slightly healthier twist to the regular murukku but still taste really nice and crunchy. I like how the ragi gives that earthy flavor and the color also looks very rich and different from normal white murukku.
This murukku is perfect for tea time or even during festival seasons when you want to try something bit different from the usual ones. It's deep fried so still a treat but ragi makes it feel more guilt-free. The best part is it comes together quickly with just basic ingredients, no grinding or soaking needed.
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About Ragi Murukku
Ragi Murukku is made using a mix of ragi flour, rice flour, butter, besan flour and spices. Ragi or finger millet flour gives a deep brown color and a very unique taste which is slightly earthy and nutty. Rice flour helps to give crispness and besan adds a mild soft bite inside. It's spiced with red chili powder and a handful of sesame seeds for some crunch.
It is a good variation to the regular murukku we usually make with rice flour alone. This one feels little more nutritious. Even the butter added helps give nice crisp texture without making it hard. You can even use oil instead if you want to skip butter.
The texture is light, crispy, and doesn't feel too oily also. If you make the dough right, you will get murukku that is crunchy outside but not dry inside. I like to make both swirled murukku and uthiri version depending on my mood or if I'm in hurry.
I usually make this when we want a break from regular snacks or when some extra ragi flour is left at home. It's also a nice idea for gifting during festivals. Once cooled, just store it in a box and it stays fresh for many days.
Ragi murukku is my another try for this Diwali. I wanted to try millet murukku but had no millet flour in stock so tried this ragi / fingermillet / kelvaragu murukku instead, this comes out nice crunchy perfect to munch during tea time or for packing kids snack box too.
Ragi Murukku Ingredients
- Ragi flour - I used regular ragi flour which gives that deep color and rustic flavor. You can try sprouted ragi flour also but the texture might vary. It's the main base for this recipe.
- Rice flour - This helps make the murukku crispy and light. If you skip it, the murukku may become bit chewy. I use store-bought rice flour here.
- Besan flour - I have used this for some softness in the texture. It balances the crisp outer part. If you don't have besan, you can replace with fried gram flour (pottukadalai maavu).
- Red chilli powder - This gives a mild spiciness. I used half teaspoon but you can adjust more or less based on your taste. It's enough to add flavor without making it very hot.
- White sesame seeds - It gives small nutty crunch in every bite and adds nice flavor. You can try using jeera instead also.
- Butter - I used soft butter at room temperature. It helps in binding and makes murukku crisp but not hard. You can replace with hot oil also if you don't want to use butter.
- Oil - I used regular cooking oil. It must be hot before you start frying. Keep it in medium heat to cook evenly.
Why This Recipe Works
- Ragi gives a different taste and adds more nutrition to the snack.
- The texture is crunchy but light, not very hard.
- It needs only regular ingredients, no special tools or grinding needed.
- It stays good for weeks if stored right.
- It's a good snack for all ages and even works for gifting.
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How to make Ragi Murukku Step by Step
1.In a mixing bowl, take ragi flour, rice flour and besan flour along with red chili powder, sesame seeds, butter and required salt. Mix it well with your hands now add water little by little.
2.Bring together to form a stiff dough. Grease the murukku press and use the star press. Now fill the murukku press with dough.
3.And start pressing it in ladles so that its easy to flip over in hot oil. Heat oil and flip over the murukku from the ladle and deep fry on both sides.
4.Once the shh sound ceases remove them and drain in tissue paper. I also made some uthiri murukku with the last leftover dough. Drain in tissue and store in airtight container.
Serve with tea.
Expert Tips
- Making the dough - The dough should be stiff and not sticky. If too dry, just sprinkle water and mix. If too loose, it will absorb oil and break while frying.
- Handling ragi flour - Ragi can dry out the dough fast, so don't keep it for too long after mixing. I usually press and fry quickly after making the dough.
- Shape and size - I used the regular star mould in my murukku press. You can make swirls or just press in small broken pieces for uthiri murukku. Just make sure they are not too thick.
- Frying tips - It's little tricky to know when ragi murukku is done because of the dark color. So listen for the shh sound in oil - once it slows down, you can remove. Don't wait too long or it will turn bitter.
- Butter vs oil - I usually use butter for mixing the dough as it gives better taste and crispness, but if you want a lighter version, hot oil can be used too. The taste will be slightly different though.
Serving and Storage
Serve Ragi Murukku with hot chai or coffee in the evenings. It goes well as a snack just by itself also. Once it cools completely, store in clean airtight box. It stays crisp for 2 to 3 weeks. If it becomes soft later, you can crisp it up by placing in hot oven for few mins.
FAQS
1.Can I skip besan flour?
Yes, just use pottukadalai flour instead. The taste will change a bit but still nice.
2.Can I use only ragi flour?
No, it won't hold shape and turns chewy. Rice flour and besan flour adds texture and taste.
3.Can I use ghee replacing butter?
Yes, you can use ghee, it adds nice flavor.
4.What else can I add for flavor?
You can add cumin seeds replacing sesame seeds or add both.
5.Can I bake this murukku?
No, baking may turn it dry and hard. This is best when deep fried.
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📖 Recipe Card
Ragi Murukku Recipe
Ingredients
- ½ cup ragi flour
- ¼ cup rice flour
- ⅛ cup besan flour
- ½ teaspoon red chilli powder
- ½ teaspoon white sesame seeds
- 1 tablespoon butter at room temperature
- water as required
- salt to taste
- oil to deep fry
Instructions
- In a mixing bowl, take ragi flour, rice flour and besan flour along with red chilli powder, sesame seeds, butter and required salt.
- Mix it well with your hands now add water little by little. Bring together to form a stiff dough.
- Grease the murukku press and use the star press. Now fill the murukku press with dough.
- And start pressing it in ladles so that its easy to flip over in hot oil.
- Heat oil and flip over the murukku from the ladle and deep fry on both sides.
- Once the shh sound ceases remove them and drain in tissue paper. I also made some uthiri murukku with the last leftover dough.
- Drain in tissue and store in airtight container.
- Serve Ragi Murukku with tea.
Notes
- Making the dough - The dough should be stiff and not sticky. If too dry, just sprinkle water and mix. If too loose, it will absorb oil and break while frying.
- Handling ragi flour - Ragi can dry out the dough fast, so don't keep it for too long after mixing. I usually press and fry quickly after making the dough.
- Shape and size - I used the regular star mold in my murukku press. You can make swirls or just press in small broken pieces for uthiri murukku. Just make sure they are not too thick.
- Frying tips - It's little tricky to know when ragi murukku is done because of the dark color. So listen for the shh sound in oil - once it slows down, you can remove. Don't wait too long or it will turn bitter.
- Butter vs oil - I usually use butter for mixing the dough as it gives better taste and crispness, but if you want a lighter version, hot oil can be used too. The taste will be slightly different though.
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