It goes well even as sidedish for sambar and rasam rice.
Sago Murukku Recipe – Ingredients
Recipe Category: Snack | Recipe Cuisine: South Indian
Rice Flour(Idiyappam Flour) – 1 cup heaped
Sago – 1/3 cup levelled
Curd – 1/4 cup
Butter – 3/4 tbsp
Red Chilli powder – 1/2 tsp
Jeera – 1/2 tsp
Hing – a tiny pinch
Salt – to taste
Oil – to deep fry
- Measure and soak sago in curd atleast for 6 hrs.I soaked it overnight.
- Morning when you see the sago pearls will be soft.Now in a mixing bowl – add rice flour,red chilli powder,sago,jeera,butter,hing.
- Mix it well with your hands,then add water little by little.Gather together to form a nonsticky dough like this.
- Shape it into a log and keep it ready.Fix your thenkuzhal murukku mould.
- Now fill the murukku press with the dough,in parallel heat oil.When oil is hot,drop a pinch of batter to check it comes up immediately, then oil is at the correct temperature.Squeeze in a spreaded manner,do not crowd.Fry till golden and until shh sound ceases.
- It will stick togetherjust break it while frying.You can break it after frying.Drain in tissue paper.Once it cools down,break it and set aside.
Serve with tea!
- Do not overcook, it should golden.
- As sago is more in this recipe, I recommend to make it as uthiri murukku as I dont think we can make circles with this recipe.
- Soaking for more hours is required else sago may pop out so be at a safer distance while frying.
- When you squeeze the dough will stick to each other, when it becomes crispy try to break with the laddle else after frying you can break it.
- Regulate flame and cook, do not cook in high flame.
- I used my thenkuzhal press to get this shape.
- If you are making in larger quantity keep the dough closed to avoid from drying.
- If the dough is too dry sprinkle little water.