Millet Murukku Recipe (Thinai Murukku)
Millet Murukku is a healthy and crispy snack made by adding millet flour to regular rice flour and shaping using murukku press. It comes out golden and delicious and tastes just as good as regular murukku. It has mild nutty flavour from millet. Millet Murukku savours the celebration of people who are on diet without adding much of calories.
Servings3 people
Ingredients
- 1 cup thinai flour / foxtail millet flour
- ¼ cup fried gram
- ¼ cup rice flour
- 1 tablespoon butter
- ½ teaspoon red chilli powder
- ¼ teaspoon ajwain
Instructions
- Take fried gram dal in a mixer and powder it. To a sieve add thinai flour, rice flour to it.
- Add powdered fried gram dal flour too. Sieve it well in a mixing bowl, discard the coarse mixture.
- To the sieved flour, add ajwain, red chilli powder, butter and required salt. Crumble it well with your fingers.
- Crumble well so that all the ingredients are evenly distributed. Now add water little by little to the flour and gather together to form a soft non-sticky dough.
- Grease the murukku press with oil, fill it with dough. Press in 2 ladles and keep it ready.
- Heat oil in a kadai, check by adding a pinch of dough if it rises immediately then oil is ready. Flip over the murukku from the ladle gently, cook in low medium flame.
- When bubbles ceases and it turns golden brown then remove and drain in a tissue paper.
- Cool down completely then store Millet Murukku in a dry airtight container.
Notes
- Powder the Gram – I powder fried gram dal fine in the mixer. This helps it mix evenly with flour.
- Sieve the Flour – I sieve all flours together and discard coarse particles. This makes dough smooth and helps murukku shape nicely.
- Crumble Well – I crumble all ingredients with my fingers so that they are evenly distributed. This helps all flavours spread evenly in each murukku.
- Dough Consistency – I add water little by little to make soft non-sticky dough. Dough should come together easily without being wet.
- Oil Temperature – I test oil by dropping small pinch of dough. If it rises immediately to top, oil is ready for frying.
- Fry on Low Medium Flame – I fry on low to medium flame so murukku cook inside and outside evenly. High heat will burn it before it cook inside properly.
- Check for Doneness – I fry until bubbles stop and murukku turn golden brown. This indicate it cooked perfectly and crispy inside.
Nutrition Facts
Millet Murukku Recipe (Thinai Murukku)
Amount Per Serving (75 g)
Calories 273
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Trans Fat 0.2g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 10mg3%
Sodium 44mg2%
Potassium 192mg5%
Carbohydrates 46g15%
Fiber 3g13%
Sugar 2g2%
Protein 7g14%
Vitamin A 220IU4%
Vitamin C 0.003mg0%
Calcium 14mg1%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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